Le Grill de l'Hôtel de Paris Monte-Carlo
Savouring tastes
Tips & Tops

7 Michelin stars for 7 mouth-watering moments in Monaco

Greed might be one of the seven cardinal sins, but if it is just for one outstanding lunch or dinner, it doesn't really count. Monte-Carlo Société des Bains de Mer has recently become the only resort in Europe to be awarded seven Michelin stars. Greed is therefore no longer something to be ashamed of: here are seven reasons why.

 

 

 

 

#1 The most exquisite beef

The most recently starred establishment of the Resort, just 18 months after its reopening, Franck Cerutti’s The Grill* owes its reputation for excellence to grilled fish and meat. Like the Aberdeen Angus beef grilled to perfection on a wood fire, served with a succulent Béarnaise sauce.

Le Grill de l'Hôtel de Paris Monte-Carlo

 

 

 

 

#2 A whole new dimension to eggs 

Cassava, truffle and maracuja give an extra touch to the signature hen’s egg, cooked on low heat. At the Blue Bay*, let Marcel Ravin’s fusion cuisine awaken your senses. An invitation to embark on a journey where products from local and far-off places blend together perfectly.

L'oeuf de Marcel Ravin du Blue Bay Monte-Carlo

 

 

 

 

#3 An enhanced local speciality

Although small in size, the state boasts great culinary specialities: Monegasque stocafi is a stockfish cooked in a tomato sauce and onions. Dominique Lory’s team at the  Louis XV - Alain Ducasse at the Hôtel de Paris Monte-Carlo*** has revisited this classic, making it one of the restaurant’s staple dishes.

Le Louis XV-Alain Ducasse de l'Hôtel de Paris Monte-Carlo

 

 

 

 

#4 The delicacies of the Mediterranean

At the Louis XV - Alain Ducasse at the Hôtel de Paris Monte-Carlo***, the Gamberoni from San Remo is served with a delicate rock fish jelly and exquisite caviar. A signature dish designed for the restaurant’s 25th anniversary, to be enjoyed as a sophisticated indulgence.

Le Louis XV-Alain Ducasse de l'Hôtel de Paris Monte-Carlo

 

 

 

 

#5 Mamma mia! 

A tribute to Italian cuisine served with a leek fondue and the Elsa shellfish bisque*. The chef created this exquisite recipe, drawing on fresh, local and fully organic products. A delicious illustration of the chef’s mantra: a healthy spirit in a healthy body.

Le Restaurant Elsa du Monte-Carlo Beach

 

 

 

#6 A nod to Marseilles

Benoît Witz, executive chef of the Vistamar kitchens*, revisited this great classic of the popular Mediterranean cuisine. Bouillabaisse is enjoyed in three different varieties here. With John Dory, sea bass, mullet, monkfish and scorpion fish, the rock fish and shellfish soup is served with fresh and marinated fish. A simple authentic meal.

Le Vistamar de l'Hôtel Hermitage Monte-Carlo

 

 

 

 

#7 And for the final touch...

Fluffy, flavoursome and served with your favourite rum: rum baba is Alain Ducasse’s emblematic pudding. At the Louis XV - Alain Ducasse at the Hôtel de Paris Monte-Carlo***, it is served with lightly-whipped cream to finish your starred meal on a sweet note.

Le Louis XV-Alain Ducasse de l'Hôtel de Paris Monte-Carlo
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