One of the newest restaurants on Monaco’s culinary map is Bar & Boeuf – Alain Ducasse, the award-winning chef’s second restaurant in Monaco. Open from May to September, it brings together the land and the sea by basing its menu on these two elements: sea bass (bar) and beef.
Starters are influenced by traditional Mediterranean dishes, such as sea bass poached in a court-bouillon, then chilled and served in a tian of aubergines and courgettes. Other dishes have more exotic origins, such as stir-fried beef, glazed in soy sauce and served with Taggiasche olives, raw and fried spiny artichokes. Located within Sporting Monte-Carlo, the restaurant has terrace seating with views overlooking the lush gardens and the azure sea.
Bar & Boeuf is a striking counterpoint to Ducasse’s acclaimed Le Louis XV. This three Michelin starred restaurant, located in Monte-Carlo’s Hôtel de Paris, features a world-famous and legendary wine cellar and a dining room reminiscent of 17th century Versailles. Within the elegant space is “The Aquarium,” Ducasse’s mini-dining room, flanked by a bank of six video screens, in the heart of the kitchen.
Also located in the Hôtel de Paris is Le Grill. Under the direction of Chef Sylvain Etievant, the rooftop restaurant was recently awarded one Michelin star. Considered a monument to Monégasque gastronomy, Le Grill features open-air dining with panoramic views of the Mediterranean.
At the Hôtel Hermitage, Le Vistamar proudly displays its well-deserved Michelin star. Under the direction of acclaimed chef Joël Garault, diners here fall under the spell of a Mediterranean-influenced seafood menu complimented by spectacular views of Monaco’s yacht-filled harbor.
(For all the above, please visit http://www.montecarloresort.com/)
Another relative newcomer is the highly acclaimed, much-respected (and most recent recipient of a second sparkling Michelin star) Joël Robuchon Monte-Carlo, located within the breathtaking Hotel Metropole Monte-Carlo. Serving contemporary cuisine crafted with the finest Mediterranean ingredients, it abides by Master Chef Robuchon’s culinary code, that no plate will feature more than three flavours at any one time. Robuchon’s open kitchen concept ensures an interactive and engaging culinary experience. (http://www.metropole.com/)
Alongside these classics, other eateries more recently opened (or re-opened) to great acclaim include Zebra Square, a trendy brasserie with zebra-print décor located in the Grimaldi Forum Monaco and the romantic one Michelin star-rated La Coupole in the Hôtel Mirabeau, where classic gourmet French cuisine and an award-winning wine list are highlights.
The Quai des Artistes Brasserie features rotating original works by local artists, together with a menu of light fare at reasonable prices. La Brasserie in the Columbus Monaco Hôtel showcases the talents of Chef Paul Patterson amid a chic, informal atmosphere. (http://www.columbushotels.com/)
The Fairmont Monte-Carlo houses several restaurants for guests to savour the many flavours of Monaco. L'Argentin is a meat-lovers paradise featuring one of the largest wood and charcoal spits for roasting and grilling. For an exceptional meal with breathtaking Mediterranean views, Le Pistou, located on the hotel’s panoramic terrace, produces Italian and regional cuisine and is open year-round. (www.fairmont.com/montecarlo)
Le Méridien Beach Plaza’s recently opened L’Intempo is the only restaurant in the Principality that is open 24-hours, seven days a week. There are four separate design themes within the restaurant, which has a central open kitchen and offers stunning beach views and a menu of Mediterranean dishes inspired by award winning chef, Michel Rostang. (www.lemeridien.com/montecarlo)
Although the range of fare in Monaco is international, Monaco boasts a cuisine all its own: a flavourful fusion of southern French (especially Provençal and Niçoise), Italian and other Mediterranean influences.
For traditional Monégasque dishes, those “in-the-know” choose restaurants located in Monaco’s Old Town near the Prince’s Palace, such as Castleroc, a firm favourite of locals and visitors for traditional fare, or the Côté Jardin in the Hôtel de Paris, where Chef Mario Muratore prepares seasonal specialties from Monaco.
The following are some tempting examples of Monégasque cuisine:
Barbagiuans, a crisp, baked or fried puff-pastry-filled treat with Swiss chard, ricotta, leeks, garlic and herbs usually served as an appetizer; Fougasse, a small, sweet bread flavoured with oranges and decorated with nuts, raisins and anise can usually be found in the local bakeries; Swiss chard pie, two layers of pastry filled with a mixture of Swiss chard blette, parmesan cheese, parsley, eggs, onions, and rice; Socca, a thin pancake made from chick-pea flour and olive oil usually sold by street vendors and is best eaten while very hot; Stocafi, a dish of dried cod, stewed in tomato sauce and flavored with black olives and small vegetables is a local delicacy, as is Vegetable Torte, a pastry case filled with fresh garden vegetables, Arborio rice, ricotta, Parmesan cheese and egg; Stuffed zucchini flowers, Truffle and Fois Gras Torte and Provençal-style artichokes braised in wine with olive oil are other Monégasque favourites.
Among the myriad exceptional experiences to be found in Monaco, dining is just one of the Principality’s many pleasures. From four-star restaurants to quaint sidewalk cafés, there are few places in the world where so much epicurean distinction can be found in one square mile.
Victoria de Falco/Michelle Colligan
Redpoint Marketing PR, Inc.
212-229-0119
mailto:greene@redpointpr.com
Elle Berdy
Consulate General of Monaco
212-286 0500
E.Berdy@monaco-consulate.com
