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Your Easter menu by Michelin-starred chefs!

Our Michelin-starred chefs have created simple, comforting recipes for you that are full of the joys of spring: from traditional lamb to spring vegetables and chocolate, they’ve got all the Easter essentials covered!

Our gastronomic geniuses will be showing you how to create a wonderful meal of must-have dishes: delicious, hearty food that is perfect for sharing.

Enjoy the warmth and traditional flavours of sun-drenched Mediterranean cuisine bursting with vegetables, or be bold and surround yourself in the balmy scents of the Caribbean, with a subtle marriage of flavour and colour.

To finish, we’ve gone for a rich, chocolatey dessert which will delight your taste buds and fill your heart with joy.

Easter is the perfect opportunity to make the most of all spring has to offer, and prepare a wonderful family meal. 

Easter Pie by Benoît Witz

Benoît Witz, the new chef at Elsa – the very first 100% organic restaurant to be awarded a prestigious Michelin star – pays homage to the Mediterranean and its flavours with healthy and authentic cuisine at one with nature.

He’ll be showing you how to make a traditional Niçois Easter Pie.

Find the recipe here 

A main course that celebrates spring !

Lamb by Marcel Ravin 

Enjoy a fusion of Caribbean and Mediterranean flavours from Marcel Ravin, chef at the Michelin-starred Blue Bay.

He’s got a traditional recipe for lamb for you, complete with a Martinican twist.

 

Discover the recipe

Traditional lamb with flavours of the Caribbean
Marcel_Ravin_Portrait

Simple braised turbot with a green vegetable blanquette by Jean-Philippe Borro.

Inspired by the Riviera, this “back-to-basics” cooking from Alain Ducasse – the holder of three Michelin stars – is modern cuisine at its best. The delicate, fragrant turbot elevates the flavours of the spring vegetables, bringing a touch of springtime to your Easter table.

 

Discover the recipe

Put turbot on the menu this Easter!
Hôtel Hermitage Monte-Carlo - Restaurant Le Vistamar - Terrasse

Dominique Lory’s and his pastry chef Sandro Micheli chocolate moelleux recipe 

 

Executive chef at the restaurant Le Louis XV - Alain Ducasse à l'Hôtel de Paris, Dominique Lory's style is technical, yet sweet with all the flavours of the Riviera.

 

In the best tradition of Easter, Sandro Micheli, pastry chef at the restaurant Le Louis XV - Alain Ducasse à l'Hôtel de Paris shares a recipe for a chocolate moelleux that will have you melting with pleasure. Delicious, light, and delicately fragrant, a moelleux is the pinnacle of desserts. Its simplicity is the ultimate temptation for chocoholics and Easter lovers alike. 

 

Discover the recipe

Chocolatey and decadent
Chef étoilé Alain Ducasse le Louis XV Restaurant Hôtel de Paris Monte-Carlo Monaco
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