A Chef, a Cuisine
Benoit Witz – a long time disciple - joined Alain Ducasse at the opening of the Louis XV in Monaco in 1987. There he discovered the "essential cuisine" that is the founding philosophy of Alain Ducasse. He faithfully reinterprets it with huge talent at the Hostellerie. The chef combines Provencal products from land and sea in an authentic cuisine in rhyme with the seasons.
