Our establishments
Yannick Alléno’s menu features a host of culinary delights made with the finest local ingredients, dressed and seasoned like never before, infused with his skill, and guided by his surroundings.
The key words: fresh produce, respect for the seasons, a focus on plants and harvesting, food and wine pairing and making service a priority. The chef and his team use the best local ingredients to bring you vibrant, sun-kissed gourmet cuisine. The use of modern techniques (such as cold extraction and fermentation) brings a lightness to dishes, and birch sap a natural sweetness to desserts. The sauces – also known as “the gospel of French cuisine” – are key in bringing all the other ingredients together.
This new approach to cooking puts pleasure and wellbeing at the forefront, and lends a decidedly local flavour to Hôtel Hermitage Monte-Carlo.
Three Michelin-starred chef Yannick Alléno is part of the elite circle of the world’s top chefs. In 2014, 7 months after taking over at the Pavillon Ledoyen in Paris, it won its third Michelin star. In 2017, it was time for his restaurant at luxury hotel Cheval Blanc Courchevel, Le 1947, to follow suit… A lover of French cuisine, his creations are visionary, combining skill and brilliance with boldness.
When Yannick Alléno adds a touch of Azur to his cuisine, he offers a light, tasty counter service designed to please.
In his Michelin-starred establishment, Chef Alléno offers a cosmopolitan cuisine that shakes things up. He brings expertise, excellence and boldness to the table.
