Titled “Esterre with Le Louis XV: The Spirit of Alain Ducasse,” the exclusive dinners will take place on Nov. 5, 6, and 7 at Esterre. Guests may choose from seatings at 6:00 pm, 6:30 pm or 7:00 pm, with a maximum of 30 guests each evening. The 8-course dinner is priced at JPY 100,000 per person (inclusive of tax and service charge), with an optional wine pairing available for an additional JPY 50,000 per person.

Over the three nights, Esterre will present a menu conceived by Chef de Cuisine Kei Kojima and Le Louis XV’s Chef de Cuisine Emmanuel Pilon. Chef Pilon and Chef Pâtissier Sandro Micheli of Le Louis XV will be in residence throughout the collaboration, working alongside Esterre’s Kei Kojima and Kohei Nakazawa. Alain Ducasse will not be in attendance.

The collaboration brings together two of Ducasse’s restaurants that embody his philosophy of naturalité, each highlighting the distinctive flavors of their respective settings. Among the dishes featured will be Le Louis XV’s signature artichoke with sea anemone and caviar.

Stay Package

A one-night stay package is available for Nov. 6 or 7 (bookings open now through Oct. 27). Priced at JPY 440,000 per night based on double occupancy (inclusive of taxes and service charge), the package includes:

• One night in a Deluxe King with Balcony or Deluxe Twin with Balcony room

• Two seats at the ‘Esterre with Le Louis XV’ dinner on Nov. 6 or 7 (beverages not included; subject to availability)

• Breakfast the following morning at Grand Kitchen or via in-room dining