In September 2016, Franck Lafon became the new Executive Chef of the Café de Paris Monte-Carlo.  

Franck Lafon began working at the Hôtel de Paris Monte-Carlo when he was just 17 years old… and never left. In 1999, he became chef of Le Côté Jardin.

Franck Lafon | Chef of the Brasserie Café de Paris Monte-Carlo

Monte-Carlo Société des Bains de Mer has decided to put one of its most historic and most prestigious establishments in the hands of a ‘locally grown’ chef.

Hailing from Tende, Franck Lafon discovered his love for fine cuisine and authentic regional fare as a very young boy, thanks to a mother and grandmother who were both excellent cooks. His touching memories of his youth undoubtedly played an important role in drawing him to his calling.

 

After studying in Menton under Jean Montagnard and obtaining a BEP, Franck Lafon joined the Hôtel de Paris Monte-Carlo. The young man was hired as a third commis.

“We had to learn quickly and constantly overcome huge challenges”, says Franck Lafon, smiling. He admits learning everything in “this prestigious establishment where you have to know how to do everything”. Over the years, the extremely dedicated chef has shared his precise expertise and perfectionism with younger chefs so that they too may contribute to Monte-Carlo Société des Bains de Mer’s prestige.

 

After arming himself with knowledge at Le Côté Jardin, Lafon crossed the Place du Casino to become part of yet another legend. “In my eyes, the Café de Paris Monte-Carlo is like a magnificent ocean liner that is always on a cruise, every day.”

 

An expert in regional fare and a fan of food that’s meant to be shared, Lafon is also an innovator and a creator of modern cuisine. He wants to bring a modern and contemporary touch to the menu to ensure that it is in keeping with the times.

In parallel to the the specific “Parisian brasserie” quality of the restaurant that Lafon will continue to develop as part of the establishment’s DNA, the chef has decided to slip in some gourmet options that incorporate regional fare, vegetables from the hinterland, responsible fishery products, etc. His aim? To feature reassuring, unpretentious cuisine that inspires long-forgotten sensations and pure enjoyment.

 

“Cuisine isn’t just what’s in your plate; it’s a total experience”, adds Franck Lafon who works together with the dining room staff. “I listen to everybody”, says this athletic family man, happy to take on this new challenge entrusted to him by Monte-Carlo Société des Bains de Mer.