Elsa is a restaurant at the Monte-Carlo Beach
Open Wednesday-Sunday Lunch, 12:30 p.m. - 2:30 p.m. Dinner, 7:30 pm - 10:30 pm.
- Sea view
- Valet parking/parking
- Fish dishes
- Mediterranean cuisine
- Organic food
Elsa is the first restaurant with 100% organic food and wild-caught fish to receive a star from the prestigious Michelin Guide.
In the dining room, the decoration is elegant and refined, just like the cuisine. The azure shades delicately bring to mind the contours of the Mediterranean coastline. From the terrace, time stands still for a delicious moment of communion with nature, revealing a magnificent view over the sea and the Riviera.
The 100% organic and wild-caught fish Michelin-starred restaurant... Elsa offers seasonal, local and organic cuisine, with sublime flavours and total well-being for both the body and spirit. With its 100% organic and wild-caught menu, certified Ecocert level 3, the Monte-Carlo Beach restaurant is the first certified organic restaurant to obtain a star in the Michelin Guide.
Nature at its most sublime... Standing at the helm of Elsa is Chef Manon Fleury, who advocates excellence and conviction in her cuisine, with an unprecedented commitment to using the entire product, from head to tail, fruit to stone, and flower to leaf.
Manon embodies a new generation of chefs who know that they hold the future of gastronomy in their hands, combining haute cuisine, health and respect for living things. To accomplish this, she has designed a creative and tasty menu inspired by nature, where each local product is showcased. Her ecologically conscious cooking and zero waste approach reinforce Elsa’s commitment to reducing its environmental impact. All in all, an event that promises to be full of surprises...
After graduating in 2012 from Ferrandi, the prestigious Parisian hotel management school, Manon Fleury started out in the kitchens of Alexandre Couillon, and then to Pascal Barbot’s restaurant with three Michelin stars. In 2015, she joined the kitchens of Blue Hill at Stone Barns.
Back in Paris in 2016, Eric Trochon, Meilleur Ouvrier de France (MOF), appointed her as sous-chef for his Michelin-starred restaurant Le Semilla. In 2018, Manon Fleury took the reins of the restaurant Le Mermoz in Paris and delighted critics.
Manon Fleury embodies a new generation of chefs who know that they hold the future of gastronomy in their hands, combining haute cuisine, health and respect for living things.