Published on December 18, 2020Updated on June 19, 2023
Lovers of big, bold flavours will adore chef Richard Rubbini’s recipe for royal-cut smoked salmon and lobster with Stracciatella di bufala, grapefruit and chervil: it makes a wonderfully vibrant starter that is sure to wow your guests.
A rich programme for the 2024 summer season
Be Safe has just entered a partnership with the Société des Bains de Mer to bring drunk revellers safely back to Nice and Menton.
Omotenashi is the subtle art of Japanese hospitality, and it's coming to Monaco with Yannick Alléno and Yasunari Okazaki's new restaurant at the Hôtel Hermitage Monte-Carlo: L'Abysse Monte-Carlo.