Jean-Claude Brugel

 

Former head chef of the Monte-Carlo Beach restaurants, Jean-Claude Brugel now leads the team in the kitchens at the Café de Paris. With his appointment, the Monte-Carlo SBM group has put the bistro–style cuisine of its famous Brasserie in the hands of a top flight gourmet chef.

jc brugelAs someone committed to quality produce, precise techniques and attention to individual flavours, Jean-Claude Brugel ensured excellent standards at the Monte-Carlo Beach restaurants, which he ran for 12 years. “I am thrilled to take up this new challenge offered me by the management of Monte-Carlo SBM to bring my knowledge of haute cuisine to the bistro world of the Brasserie at the Café de Paris,” he said. “Working with such a highly experienced team, this is an exciting culinary and personal adventure for me.” Jean-Claude Brugel is seconded by Elio Rossi, who has been at the helm of the kitchen in the Café de Paris for over ten years.

 

Originally from Tarn-et-Garonne, Jean-Claude Brugel grew up on the family farm where they produced fruit, cereals, the Chasselas de Moissac grape and veau sous la mère (veal from calves reared by their mothers). He studied hotel and catering at Souillac then Toulouse before moving to the Côte d’Azur in 1988, where he perfected his technique and developed his creativity with renowned chefs like Roger Vergé and Joël Garault. He joined the Société des Bains de Mer in 1992. Throughout his career, this Compagnon du Tour de France (artisan guild) has featured in the most prestigious competitions, winning the top Meilleur Ouvrier de France prize in 1996.

 

The ideal venue for a rendezvous on the Place du Casino, the Café de Paris’ Brasserie and its terrace has been delighting those who love a lively, relaxed ambiance in a unique location for over a century. With its Belle Époque windows and old Parisian bistro-style, it embodies one of the many quintessentially Monte-Carlo SBM lifestyles.