Savouring tastes

In conversation with chefs Jean-Philippe Borro and Philippe Mille: bringing a double Michelin-starred experience to the Hôtel Hermitage Monte-Carlo

Jean-Philippe Borro, the chef at Le Vistamar at the Hôtel Hermitage Monte-Carlo, has invited Philippe Mille, the head chef at Domaine Les Crayères in Reims, to join him for a weekend on 24 and 25 October 2020 for an exceptional dinner and brunch service.

On Saturday 24 October, you’ll be serving a four-handed, Michelin-starred dinner at Le Vistamar in Monaco. How did the idea for this partnership come about?

Philippe Mille: Chef Borro was kind enough to contact me through a mutual friend to suggest this wonderful project. I love cooking four-handed, because it always leads to beautiful, collaborative moments. These kinds of events always end up helping you to grow as a chef, too.

Jean-Philippe Borro: This collaboration was brought about by our friendships with the 2 Michelin-starred executive chef Ronan Kervarrec. He’s the reason we were able to get in touch and make this idea a reality, and I am delighted to be able to share this dinner with such a talented chef.

What do the Hôtel Hermitage Monte-Carlo and Domaine Les Crayères have in common?

P.M: Both have a similar ambiance: it’s sophisticated and charming, creating an atmosphere that’s perfect for relaxing and indulging. Those are things our clients seek in our restaurants, too. 

JP.B: Both are timeless top hotels with an innate sense of style. They’ve been shaped by their compelling history, and their heritage remains a big focus for them today. Most importantly though, they both tirelessly promote their local area and their roots as an assertion of their identity.

Jean Philippe Borro

What about your cooking and your values?

P.M: We both aim to create authentic food where our love for the ingredients shines through. We’re a little like jewellers: people entrust us with their stones, and it’s our job to shape them into exceptionally fine jewellery...

JP.B: Our respective styles of cooking are born out of the same fundamental values: respect and love for our ingredients. We both love showcasing and elevating our local produce. We also love putting a modern twist on our food to make sure we keep up with the times, and continue to offer our diners the dishes that they want to eat.

How will you be working together in the kitchen?

P.M: We’ll be working together for a few days, as will our teams, to get to know each other and learn from one another. We’ll also be trying to take chef’s advice on board – he knows what his clients like, and so by listening to him we’ll be in a position to serve our guests a menu like no other.

JP.B: This collaboration will be an excellent opportunity for our teams to learn new skills. My brigade is extremely lucky, and extremely proud to be able to work, trade ideas with, and learn from chef Philippe Mille, and I am sure this menu will dazzle our guests.

Hôtel Hermitage Monte-Carlo - Restaurant Le Vistamar - Salon Privé

Could you let us in on one of the dishes you’ll be serving up during this unique dinner?

P.M: Reims vinegar and a thickly-sliced carpaccio of Breton langoustines, caviar, pink peppercorn pickling liquor, and a “stained-glass window” of sauce made from the shells. It’s a starter celebrating Reims Cathedral, and the skill of the master glassmakers.

JP.B: A risotto made with fine champagne and Alba truffles: a classic regional dish. The champagne risotto is a nod to Mr Mille, and to our clientele from the French Riviera, and we’re covering it in the diamond of the kitchen: the Piedmont white truffle.

You’ll be doing a live cooking session during the chic brunch on 25 October – what is it you want to share with your guests?

P.M: I’d like to share my passion for food with them, and my love of champagne. It will also give us a chance to have a chat with them!

JP.B: Interaction, sharing, and sophistication are the bywords for our brunches here – and this time, we’ll be going even further by bringing a double Michelin-starred chef and Meilleur Ouvrier de France into the mix, too.

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