Gourmet recipes by our top chefs

 

Here is a sneak preview of some recipes for a true gastronomic experience. Our top chefs reveal the secrets to their beautiful dishes that will titillate your palate.

Sea bass marinated in lemon and basil, smoothed avocado, almonds from Rome and cucumber

Sea bass marinated in lemon and basil

Chef Massimo Pasquarelli

 

Sea bass and strawberry

Sea bass and strawberry

Chef Marcel Ravin

The Blue Bay – Monte-Carlo Bay Hotel & Resort

Festive dessert

Festive dessert

Chef Marcel Ravin

The Blue Bay – Monte-Carlo Bay Hotel & Resort

Gariguette strawberry tart with shortcrust pastry and spicy sugar served with a herb salad and mango and ginger sorbet

Gariguette strawberry tart with shortcrust pastry 

Chef Cédric Campanella

Salle des Etoiles – Sporting Monte-Carlo

Lobe of foie gras

Lobe of foie gras

Sous-Chef Franck Arnaud Nicolas

Salle Empire – Hôtel de Paris 

sea bass

Sea bass

Chef Paolo Sari

Restaurant Elsa – Monte-Carlo Beach Hôtel

Foie Gras Royale with a chestnut consommé

Foie Gras Royale

Sous-Chef Franck Arnaud Nicolas

Salle Empire – Hôtel de Paris

Tapas & Cocktail

Tapas & Cocktail

Chef Marcel Ravin

The Blue Bay – Monte-Carlo Bay Hotel & Resort