We complete our series of articles about Michelin restaurants in Monaco where you learned not only about the signature dishes of the restaurants but also exclusive interviews with the best star chefs and sommeliers. Discover the last of the 10 unique stories about culinary marvels of Monaco!
The Horizon Deck, Restaurant & Champagne Bar is nestled on the seventh floor of the hotel Fairmont Monte Carlo. Aptly named, this wonderful restaurant lies between sea and sky. In Monaco, many people refer to it as “Seventh Heaven”.
The Horizon Deck is a feast for the senses, where guests are treated to a special moment to savour the joys of life with breathtaking 360° views. This is an idyllic setting to wine, dine and enjoy an exclusive and tranquil area of Monaco.
With a décor designed to showcase the clarity and beauty of the Riviera and the Mediterranean, guests may indulge in a chilled glass of Champagne while enjoying one of the most spectacular panoramic views of the Principality of Monaco. The vistas across Monte Carlo and both the Italian and French Rivieras are exhilarating during the day and night.
The Horizon Deck offers the best of the Mediterranean with modern influences. The dishes are all produced from freshly sourced, local ingredients thanks to Philippe Joannès, Executive Chef and Meilleur Ouvrier de France (Best French Artisan).
Chef Joannès: Magician of Mediterranean Flavours
Discreet by nature, Chef Joannès expresses himself with his food. And when the subject is “Mediterranean flavours”, he performs at his peak working with local producers concocting dishes with his three favourite products – the zucchini, the eggplant and the beef tomato.
Philippe Joannès expertly co-ordinates his traditional style of cooking with a modern touch at the Horizon Deck. His cuisine, synonymous of flavours, and creation, reflects all his passion that he shares with his guests. High-quality products lead to a successful alliance of flavours, the sharing of exceptional sensations.
At the Horizon Deck, guests can relish the highest quality, tailor-made dishes whilst enjoying the spectacular views of the Côte d’Azur, the Monte Carlo Opera House, the Prince’s Palace and the famed Casino. The Horizon Deck seduces your senses.
“My priority is to work almost exclusively with local products and to reinterpret our traditions. The customers appreciate the generosity and richness of the flavours of our recipes. Be authentic above all…” – Philippe Joannès
“The view at the Horizon Deck just takes your breath away and in the summer season, guests at the Fairmont Monte Carlo start the day with their breakfast at this amazing location.
An incredible buffet lunch is offered from mid-day to mid-afternoon and then the dinner service offers an à la carte menu that focuses and specialises on seafood, possibly the best in the Principality.
The key is the freshness of the produce, locally sourced by Chef Joannès, combined with a strong regional culture and the taste of the authentic.
Of course, great food needs to be married with great wines and in this department, Massimo Sacco, the Chef Sommelier of the restaurant steps in to offer a wonderful, international list of white and red wines and Champagnes.
In fact, the entrance at the Horizon Deck is an exclusive Champagne Bar with brands changing each month showcasing both vintage and non-vintage specialities.
If you are looking for somewhere to stop and take in the views with a wonderful glass of wine or Champagne in Monaco, then valet your car at the Fairmont Monte Carlo and take the lift up to the seventh floor, where heaven awaits!” – Bradley Mitton
Horizon Deck Specialty:
Mediterranean Rouget with Quinoa, Lemon Pitacou and Basil
Recipe (serves two small fish courses)
|2 red mullet fish (head removed)
175g white onion
1 garlic clove
1 pod quinoa
10g Pitacou lemon
1 mini eggplant
1 basil leaf
1 thyme sprig
50 mls olive oil
salt and pepper
1 pc turmeric
3 grenaille potatoes
1 spring onion
Cut open the fish along both sides of the backbone and prepare for stuffing, season.
Lightly cook the quinoa with diced onion, garlic, thyme and diced tomato.
Stuff the mullet with the paste, wrap in cling film.
Boil in 100 mls water, the cubed potato, garlic and turmeric. For five minutes, add the mullet for two minutes to cook.
Remove and leave the fish to rest.
Boil the cubed potato, garlic and turmeric in 100mls of water for five minutes, add the mullet for two minutes to cook.
Meanwhile, lightly cook the eggplant and zucchini with the olive oil and basil.
Cut the fish in three to four slices and dress the long plate with the ingredients.
Lemon to taste.
“One of Fairmont Monte Carlo Chef Sommeliers, Massimo Sacco, hails from San Remo and has been with the hotel since 1998. He fell in love with the wine trade while working at the Dorchester Hotel in London and is a big fan of Champagne.
Massimo suggests to all young sommeliers who are looking at developing their career in the industry that being humble and travelling are the keys to success. Be ready to learn. Massimo himself is open-minded, working with both old world classics and new world iconic wines.
The marriage of food and wine is also an important part of Massimo’s career and working closely with creative Chef like Philippe Joannes is essential.” – Bradley Mitton
“Rossese di Dolceacqua in Liguria, Italy; New Zealand with Central Otago, amazing Pinot Noir, and Marlborough for new challenges with Gruner Veltliner.”
“We have a “renaissance” of rosé wines. Provence was and still is the leader and other countries are following.”
Your favourite style of wine
“I have a preference for German Rheingau Riesling, Barossa Valley Shiraz and Pinot Noir from Burgundy and New Zealand and of course, Champagne.”
Wine Pairing for the recipe of
Mediterranean Rouget with Quinoa, Lemon Pitacou and Basil
“A fantastic chardonnay from Gippsland in Australia, located in cool-climate coastal Victoria, the Bellvale Athena’s Vineyard Chardonnay. I think it is one of Australia’s best white wines.
The wine is magnificent on the nose with honeyed-oak and smoky-flint aromas and ripe tropical fruit. Just as rewarding on the palate and fully loaded, but with low alcohol.
The dish and the wine are perfect match in flavour and consistency. An absolutely must-try wine.”– Massimo Sacco
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.