Savouring tastes
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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 Le 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.

Discover Le Grill

Hôtel de Paris - Restaurant - Le Grill - Plats

 

 

 

 

#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 Le Blue Bay**, let Marcel Ravin’s bold cuisine awaken your senses. An invitation to embark on a journey where products from local and far-off places blend together perfectly.

Discover Le Blue Bay

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

 

 

#3 From the vegetable garden to the 100% vegan plate

When Chef Marcel Ravin's imagination evolves with the times, he offers you a menu that respects the vegan diet and seasonality. Inspiration légumière de nos jardins is an innovation to prove that veganism and gastronomy can blend perfectly to give unique, gourmet and colourful creations reflecting the Chef's cuisine.

Encounter with Chef Marcel Ravin

Végan

 

 

#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 Le Louis XV - Alain Ducasse à l'Hôtel de Paris Monte-Carlo*** has revisited this classic, making it one of the restaurant’s staple dishes.

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

Hôtel de Paris - Restaurant Le Louis XV - Alain Ducasse

 

 

 

 

#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.

Hôtel de Paris - Restaurant Le Louis XV - Alain Ducasse

#5 A decidedly local culinary identity

Pavyllon Monte-Carlo, un restaurant de Yannick Alléno à l’Hôtel Hermitage Monte-Carlo has an understated, cosmopolitan feel to it, just like Monaco itself – not to mention one of the most beautiful terraces on the French Riviera, enjoying unrivalled views of the harbour and old town. A rainbow of fresh produce tumbles across the plates, in celebration of the seasons. Chef Alléno favours field-to-fork cuisine, using freshly-picked plants to create food the colour of the French Riviera. From pure indulgence to more delicate dishes, you’ll find the menu here to be beautifully balanced, with exquisite attention to detail.

Discover Pavyllon Monte-Carlo, un restaurant de Yannick Alléno à l’Hôtel Hermitage Monte-Carlo

 

 

 

 

#6 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.

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