Emmanuel Pilon, born in Lyon, is the renowned chef of Le Louis XV - Alain Ducasse at the Hôtel de Paris in Monaco. Leading the prestigious restaurant since May 2022, Pilon has brought a breath of innovation and freshness, reinterpreting Mediterranean cuisine with a creative and natural approach. His dedication to quality and experimentation has solidified the restaurant's reputation as one of the world's most exclusive culinary destinations.
The Biography
Emmanuel Pilon began his culinary career in Lyon, where he trained with two Meilleurs Ouvriers de France, Christian Têtedoie and Davy Tissot. In 2009, he started working with the Ducasse group, gaining experience at Le Louis XV with Franck Cerutti and Dominique Lory before spending eight years alongside Romain Meder at the Alain Ducasse restaurant at Plaza Athénée in Paris.
At Le Louis XV, Pilon introduced a cuisine that enhances natural flavors, using fresh and seasonal ingredients sourced from local markets in Nice and Ventimiglia. His philosophy focuses on creating dishes that surprise and delight customers, maintaining a balance between innovation and respect for tradition. Among his signature dishes are Ligurian striped squash with spiced rosehip and kefir, and Pyrenean milk-fed lamb grilled and served with Sainte-Jalle spelt and sloe berries.
Pilon works closely with local suppliers to discover new ingredients, such as seaweed, sea herbs, and wild products. This dynamic relationship stimulates creativity in the kitchen and allows for a menu that changes weekly, reflecting the availability of seasonal products. His approach to cooking is characterized by constant curiosity and a desire to innovate, always maintaining a high standard of excellence.
