Autumn at the Elsa restaurant with organic Provencal flavours


At the Elsa restaurant at Monte Carlo Beach, the Chef Paolo Sari just unveiled an autumn menu that is as tantalising as it is surprising.

After a summer season that focused on the sea and sun-filled fruits and vegetables, Paolo Sari has ventured into the heart of the Provencal lands to draw up a menu that highlights late autumn products.



At the restaurant Elsa, you can begin your meal with one of the “Primeurs d’automne” or early autumn specialities such as the fried foie gras with Middle-Eastern flavours and various types of apples such as Golden Delicious comfit, Pink Lady compote and Granny Smith foam; marrow cream soup; scampi tails roasted with sage, bacon cubes and cardoon leaves. As far as rice and pasta are concerned, let’s not forget the fried rice millefeuille with saffron pistils or the braised osso bucco stew with wild mushrooms, presented exclusively by Chef Sari at the last edition of “Les Étoiles de Mougins” Festival.


The fish and meat menu also takes on autumn colours with the Three styles of duck: Muscovy duckling à l’orange, the thigh served with citrus comfit and the liver flavoured with rhubarb extract. There are also the slow-cooked veal cheeks, Puy lentils, autumn vegetables and white polenta. Gourmets will be thrilled to finish their meals with a touch of autumn apple or pear or a hint of chocolate and nothing else.


Here is another innovation that gourmets will not stop talking about: Elsa proposes a daily selection of original bread with exceptional flavour, freshly baked on the premises every day. The autumn delights can be accompanied by crunchy Provencal herb-flavoured grissini or breadsticks, white Pierina, or small whole-wheat buns with summer truffles and hazelnuts, presented on elegant chalkboard food trays.


With the ambition of offering a menu that features more and more organic products, the daily specials dreamed up by Paolo Sari now tend to be 100% organic. Even the drinks are following this trend with a few organic champagnes and wines on the menu.


Dynamic and talented, Paolo Sari has been Executive Chef in some of the world’s greatest restaurants. With the experienced team at Elsa, he proposes beautiful food that is light-spirited, innovative and poetic, in perfect harmony with the atmosphere of Monte Carlo Beach.


Cuisine that respects the seasons and the specific characteristics of each region, with a “back to the future” spirit inspired by a talented chef: that is what the Monte Carlo SBM Resort‘s different restaurants have to offer.