Breakfast: Monday to Friday from 7.00 to 10.30 am and Saturday to Sunday from 7.00 to 11 am. Lunch: Monday to Friday from 12.00pm to 14.30 pm and Saturday to Sunday from 12.30 to 14.30 pm.
Dinner: Monday to Friday from 19.30 à 22.00 pm and Saturday to Sunday from 19.30 à 22.30 pm
- Sea view
- Valet parking/parking
- Terrace
- Food that's meant to be shared
At Alain Ducasse's second restaurant in the Principality, a new culinary adventure awaits.
Set on the garden level of the new Rotonde wing of the Hôtel de Paris Monte-Carlo, the room designed by Pierre-Yves Rochon is reminiscent of a boat. Made up of three alcoves and a stunning 'Wine Circle', it overlooks the hotel's lush gardens, designed by Jean Mus, which themselves offer views of the Mediterranean. Here, the atmosphere is welcoming and relaxed, in a place where you can relish the sweetness of life.
The word 'terra' is found in the name Mediterranean, and this could well be because here more than elsewhere, the products of the land and sea are so harmoniously teamed. This beautiful complicity is what makes this cuisine so complex: it is the fruit of a succession of civilisations that over the course of history have clashed, amassed and passed from one coast to another.
Alain Ducasse and his chef Patrick Laine present a menu that embodies the rich diversity of Mediterranean influences. The dishes reflect this tremendous culinary heritage and encourage sharing. Bringing together freedom of choice and culinary intermingling on a plate, ÔMER offers a tasting tour of the essential flavours of Greece, Lebanon and Turkey, as well as Morocco and Tunisia, sometimes lingering on the shores of Spain, Nice and Malta.
A whole plethora of flavours makes guests feel they are on a cruise, celebrating the finest products that the Mediterranean has to offer.
Patrick Laine was born on 19 October 1975 in Sainte-Foy-lès-Lyon.
In 1993, following studies at the hotel school in Bonneville in Haute-Savoie, Patrick started out as a commis with Alain Pic at Maison Pic in Valence, where he spent two years.
After nine months in the kitchens of the Ministry of Interior, where he did his military service, Patrick Laine joined Marc Veyrat in 1996.
In 1997, he began his first position in one of Ducasse’s restaurants, Louis XV – Alain Ducasse, as a commis.
After a stint at La Bastide de Moustiers, Patrick decided to go back to Monaco and became sous-chef at Louis XV – Alain Ducasse in 2007.
When the position of sous-chef opened up at Le Grill at the Hôtel de Paris Monte-Carlo at the end of 2009, the position was naturally offered to Patrick. In 2014, he became Chef of La Trattoria Sporting Monte-Carlo then Chef of Le Grill when it reopened in 2017.
Currently, Patrick is Chef of Alain Ducasse’s new restaurant at the Hôtel de Paris Monte-Carlo: ÔMER.
