Le Deck

Thanks to the talent and creativity of Chef Paolo Sari, the Monte-Carlo Beach was awarded a Michelin star in 2014, joining the world’s gastronomic elite.
The talented and dynamic Italian Chef Paolo Sari has studied in Italy, at Cambridge University and in Los Angeles. His cuisine reveals his typically Latin hypersensitivity.
 
In charge of all the restaurants at the Monte-Carlo Beach (Elsa, Le Deck, La Vigie, the Pizzeria and at the 300 cabanas and solariums at the Club), Paolo Sari has one firm rule: 100% organic cuisine, including the pepper and the white and rosé champagne.
The saying “A healthy mind in a healthy body” guides the daily culinary practices of this cultured Venetian, starting with the rigorous selection of food products, fruits, vegetables and herbs supplied by farmers from neighbouring villages such as Saint-Jeannet.
His respect for nature has been rewarded, as Elsa is the first gastronomic restaurant in the PACA region to be certified “Bio”, or organic, by the certifying body Ecocert.
 
“I wanted to change our approach to purchasing food”, explains Paolo Sari, eating Pantelleria capers while standing facing the great blue sea. ”I wanted to know where the deliveries came from, the meat from the abattoir, where the squid were caught, the provenance of the sage, grey shallots and green garlic.  True cuisine is transparent and constant.”
 
In the twenty dishes on his menu, this demanding chef has brought together gourmet food and healthy cuisine: the ultimate achievement. Providing the happy guests of the Monte-Carlo Beach with nourishment that is “an ode to the Mediterranean” requires a strong work ethic as a Riviera chef and purveyor of happiness.
 
There is no doubt that Paolo Sari, always hard at work at the Monte-Carlo Beach, has not finished winning customers over with his reasonable creativity: tradition and modernity brought together by extraordinary talent.