Emmanuel Pilon stands for a new, yet deeply Mediterranean form of gourmet cuisine. As head chef of Le Louis XV Alain Ducasse a l'Hotel de Paris in Monaco, he continues the idea of the naturalite with great precision, sensitivity and contemporary lightness.
After training in Lyon with the two Meilleurs Ouvriers de France Christian Têtedoie and Davy Tissot, Emmanuel Pilon joined Maison Ducasse in 2009 and began his career at Le Louis XV in Monaco alongside Franck Cerutti and Dominique Lory. He later moved to Paris, where he worked alongside Romain Meder at the Alain Ducasse au Plaza Athenee restaurant for eight years. As Chef adjoint, he was part of the formative Naturalite movement there and also accompanied the ADMO pop-up with Romain Meder and Albert Adria. Since May 2022, Pilon has been at the helm of the kitchen at Le Louis XV Alain Ducasse a l’Hotel de Paris.
Alain Ducasse describes him as a chef who knows Mediterranean cuisine inside out and lends it experience, rigor and sensitivity. This is precisely Pilon’s signature style. His cuisine is closely linked to the Mediterranean region and its producers, but at the same time is even more open to the plant-based, which is at the heart of Naturalite. He cooks with great respect for the product, with intense plant-based jus, clear aromas and techniques such as fermentation, marinating, grilling or careful extraction, which create depth without ever appearing heavy.
The focus is on a cuisine that impresses through taste and emotion rather than effects. Pilon works closely with selected producers from the region, uses the full expressive power of vegetables, herbs, citrus fruits, fish and seafood and uses a language that is both surprising and comforting. At Le Louis XV, which has been awarded three Michelin stars, he is writing a new chapter in the top Monaco gastronomy for which the restaurant is world-famous.
