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.
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.
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.
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.
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.
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.
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.