We continue our series of articles about Michelin restaurants in Monaco where you learn not only about the signature dishes of the restaurants but also exclusive interviews with the best star chefs and sommeliers. Discover 10 unique stories about culinary marvels of Monaco!
L’Hirondelle offers healthy and flavourful cuisine from a talented chef inspired by the Mediterranean. It is an exceptional place where gastronomy goes hand in hand with nutrition, offering delicious, balanced and immaculately prepared dishes that are aimed to be beneficial for one‘s health.
Nestled in the heart of Monaco at the Thermes Marins Monte Carlo, L‘Hirondelle has a superb terrace which overlooks the sea and has a breathtaking panoramic view of Port Hercule and the Rock of Monaco (Monaco-Ville where the Prince‘s palace is located). From this vantage point, diners can enjoy the sensational scenery of the Principality of Monaco.
The light and tasteful Mediterranean menus brilliantly combine gastronomy and nutrition thanks to Chef Jean-Claude Brugel. Interestingly the restaurant also offers gluten-free, vegetarian, detoxifying, sauce-free or sugar-free dishes. This modern and health-conscious culinary experience widely appeals to their regular business clientele.
With his vast knowledge of five-star gastronomy, Chef Brugel is committed to product quality, perfection in cooking and precise flavours. Chef Brugel was brought up on his family’s farm where fruits, grains, Chasselas de Moissac grapes and suckled calves were part of the daily business and diet. Later in his career, he perfected his technique and developed his creative style and in 1996, he was awarded the title of Meilleur Ouvrier de France (Best French Artisan).
If nutritional cuisine is a priority for you then one of Monaco’s best kept secrets, the Restaurant L’Hirondelle will definitely amaze you.
“It is a real privilege to bring my knowledge to refined, balanced cuisine inspired by the seasons and the Mediterranean”. – Chef Brugel
“To arrive at this hidden gem of a restaurant, you can either take underground passages from the Hotel Hermitage or the Hotel de Paris. Both offer direct access to the Thermes Marins Monte Carlo and the L’Hirondelle. And this place is busy, the whole year, with fitness and wellness fanatics, oozing an air of health and well-being.
L’Hirondelle is only open for lunch and I was fortunate to meet Chef Jean-Claude Brugel as he prepared a number of quite beautiful seafood dishes for our wine pairing degustation.
Humble, sincere and as honest as the superb food he prepares, Chef Brugel has been inspired by his youth, living and working with fresh and natural cooking ingredients. Of course, his view each day is over the Mediterranean and this is an exceptional location to work from and so he takes his inspiration and initiatives from the seafood that lives in those beautiful azure waters.
The concept is freshness of local produce, health and vitality and L’Hirondelle has all those attributes in its menu and décor.
The views, the atmosphere and the beauty surrounding this restaurant make it one of the most special and health-conscious dining locations in Monaco.” – Bradley Mitton
Signature dish of L’Hirondelle
Risotto with Baby Vegetables,
Saint-Jacques of Quiberon Scallops and
Recipe (serves four)
|12 large Saint-Jacques of
240gr Carnaroli rice
½ white onion
|1 piece bouquet garni
10cl olive oil
30cl dry white wine
2 tablespoon cognac
35cl chicken stock
10cl fresh cream
1 piece of garlic
|100gr mini beet
100gr green peas
100gr sweet peas
120gr zucchini butter
10gr chia seeds
salt and pepper
– Shell scallops and rinse them well to remove the sand, refrigerate between paper towels.
– Peel and cut the vegetables (onion, shallot, leek, garlic and celery) and drizzle in olive iol, season.
– Cut carrot, beet into thin strips and set aside in ice water.
– Cook the onion, shallot, leek, garlic and celery in a pan with a little olive oil and two knobs of butter.
– When vegetables are cooked, add the rice and mix for 3 minutes.
– Pour a glass of white wine in the rice and let it boil and reduce.
– Add the Bouquet garni and cook 15 minutes, stirring from time to time. Add water if need, the rice should be slightly liquidy.
– Bind with remaining butter. Add the cut vegetables and mix well. Season to taste.
– Warm up the chicken broth to boil and reduce with the cream, perfume with turmeric, season, emulsify in the mixer.
– Season scallops with salt and sauté quickly 1 minute for 90 seconds on each side in a very hot skillet with olive oil and a knob of butter, flambé with Cognac.
– Prepare the risotto in the middle of a plate.
– Add drained vegetable strips (carrot/beet) and season/drizzle with turmeric sauce.
– Sprinkle with pomegranate and Chia seeds and freshly ground black pepper
Wine Pairing for the recipe of
Risotto with Baby Vegetables, Saint-Jacques of Quiberon Scallops
and Turmeric Emulsion
“We had the fortunate opportunity to try three wonderful seafood dishes from Chef Brugel, all exceptional and fresh. There is no better match to lightly cooked, locally caught seafood than Burgundy Premier Cru Chablis and the restaurant serves an excellent example by the glass.
The flinty acidity of the chardonnay grape from this cool-climate terroir cuts through the creamy texture of the risotto and scallops and the secondary citrus and reserved stone-fruit characters in the wine match perfectly with the freshness of the lightly cooked baby vegetables.” – Bradley Mitton
Published with the consent of the authors of “Signature Dishes of the Principality of Monaco with Wine Pairing Guide“ by Bradley Mitton (Author), Zsolt Szemerszky.