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gptkbp:instance_of
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gptkb:restaurant
|
|
gptkbp:accessibility
|
wheelchair accessible
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|
gptkbp:atmosphere
|
elegant
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|
gptkbp:awarded_by
|
three Michelin stars
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gptkbp:capacity
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100 guests
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gptkbp:character_appearance
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formal
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|
gptkbp:collaborations
|
local farmers
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gptkbp:cooking_method
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gptkb:stock_market_index
culinary workshops
wine pairing classes
tasting menus
chef's table experiences
modern French
|
|
gptkbp:cuisine
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gptkb:candy
gptkb:Alain_Ducasse
gptkb:product
fine dining
foie gras
pigeon with spices
lobster ravioli
saddle of lamb
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gptkbp:established
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gptkb:1987
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gptkbp:famous_dish
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seafood dishes
desserts
meat dishes
truffle dishes
|
|
gptkbp:famous_for
|
luxurious dining experience
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gptkbp:has_menu_item
|
seasonal ingredients
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gptkbp:has_style
|
romantic
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gptkbp:hosts_events
|
weddings
corporate events
private events
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Le Louis XV -Alain Ducasse à l' Hôtel de Paris
|
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gptkbp:influences
|
Mediterranean cuisine
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gptkbp:located_in
|
gptkb:Palace
|
|
gptkbp:membership
|
recommended
|
|
gptkbp:notable_for
|
extensive
|
|
gptkbp:owner
|
gptkb:Alain_Ducasse
|
|
gptkbp:part_of
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Hôtel de Paris Monte-Carlo
|
|
gptkbp:partnerships
|
gptkb:Businessman
local wineries
|
|
gptkbp:services
|
exceptional
|
|
gptkbp:sustainability
|
eco-friendly sourcing
|
|
gptkbp:viewpoint
|
gptkb:Mediterranean_Sea
|
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gptkbp:bfsParent
|
gptkb:Alain_Ducasse
|
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gptkbp:bfsLayer
|
4
|