All the Refinement of Japan at “Lan Lan Monaco”
An intimate haven for a select few gourmets. “Lan Lan” has established itself in Monaco as a small sanctuary where gastronomy becomes the art of living. Designed for some twenty tables, with Toshimi Takiya at its helm, it is offering the most authentic flavours of Japan. First arrived in France twenty years ago, chef Toshimi was trained at a hotel school in the Lyon area (not far from Paul Bocuse’s iconic restaurant!). She therefore has a perfect command of the French haute cuisine code. Inspired, among others, by her experience at Giraudi in Monaco, however, chef Toshimi is launching a brand-new concept. Not just limited to the trendy sushi, maki, sashimi or skewers, she is introducing us to the genuine gastronomy of the Rising Sun.
A proven expert in her field, she’s also passionate about unveiling some other, lesser-known menus. “It’s not easy encouraging people to try dishes they’re completely unfamiliar with. I am willing, however, to introduce you to the authentic cuisine the Japanese eat every day. Meat, fish, pickled vegetables, noodles, fried foods… We literally eat everything, and the selection is vast. Few chefs have chosen to create such a diverse menu. For my part, I use a wide range of sauces, condiments, and specialties, even importing certain fish, shrimp and squid all the way from Japan…”
Among her menu’s highlights are the chicken tsukune with melt-in-your-mouth stuffing, a mild and subtle Japanese curry and the crispy handi-ki-kyoza dumplings. Assisted by her partner, a French Cambodian, Toshimi is also offering takeout. And during the weekends when she’s not too busy with her two young children, she is also a private chef on request.
“Now that I have my two children, with only eleven months apart, I am striking out on my own. This business is letting me have a little more time for them.”
This gem being highly recommended by word of mouth, customers are flocking to the restaurant. To secure yourself a table at Toshimi’s small establishment, advanced booking is well recommended.
Monday to Friday, 5.30 PM to 11.00 PM.
Lan Lan Monaco
1 Rue Biovès, Monaco
Tel: +33 6 37 75 05 73
New creations by Cédric Grolet at the Hôtel de Paris
The Hôtel de Paris winter garden, that’s where Cédric Grolet is unveiling his most daring creations, recently complemented by some new pastries. Constantly reinventing himself, enriching his repertoire with the colours and textures to create genuine works of art, the pastry chef has indeed become a true international celebrity.
Among the novelties, the trompe-l’œil grapefruit is clearly a favourite. A complex dessert where sweetness, bitterness and creaminess blend to offer a veritable explosion of flavours. Another success, a smooth and indulgent pecan nut, attracting the eye and the palate alike. Many more surprises are in store for us, with each season bringing its share of new creations. Pay a short teatime visit to this privileged spot, away from the noise and heat.
Cédric Grolet Monte-Carlo
Entrance via the patio of the Hôtel de Paris,
Avenue des Beaux-Arts, Monte-Carlo
“Ô Cap” in the Port of Nice: An imminent boarding for Cape Verde!
A colourful and welcoming atmosphere in the Port of Nice! Having dropped anchor on the Docks quay two years ago, “Ô Cap” is always packed full. This authentically Cape Verdean restaurant is offering original specialties prepared in the grand tradition of the northwest African archipelago. Here, you also have a breathtaking view of Castle Hill and the boats as well.
Edna, the chef, inherited cooking fundamentals from her family. “When I was a child, my mother cooked sea bream with onions, peppers, tomatoes and fragrant herbs. I would go and sell this specialty in the street… My father also loved to cook. So I grew up immersed in this tradition.” In France, as an adult, I initially wanted to explore French flavours, ultimately deciding to revisit Cape Verdean cuisine.
Fresh ingredients, slow cooking, and a good dose of love… These dishes appeal to both tourists and locals. The traditional “cachupa” is a must — a corn stew enhanced with meat, fish, sausage or shrimp, according to individual tastes. It’s the restaurant’s signature dish. Edna favours green corn, simmering the stew for six to seven hours. The result is melt-in-your-mouth tender. “Feijoada” has white beans as its main ingredient, while “congo,” made with peas, vegetables and meat is renowned for its energizing properties. “It’s a dish full of vitamins that Cape Verdeans eat when they feel anemic or tired,” explains Edna. As a pairing to these specialties, “Ô Cap” is offering some distinctive Cape Verdean wines or a variety of cocktails made with a particularly flavourful rum. As for the coffee, it comes all the way from Fogo Island to keep with the local flavour.
And, since music is part of daily life on these lush islands, musicians and singers perform every Thursday evening. A festive atmosphere in the port of Nice not to be missed out on!
Open every day except Wednesday.
Ô Cap
8 Quai des Docks, Nice
Tel (33) 06 95 68 80 62
The Grand French Tradition at “Le Fernet” in Monaco
Set in the very heart of the Principality, in the Moulins district, a few months ago this iconic restaurant took a completely new turn. Embodying chic, expertise and a respect for French gastronomy fundamentals, “Le Fernet” is already establishing itself as a grand Parisian brasserie. Unsurprisingly, gourmets and loyal regulars are flocking to this place where excellence goes hand in hand with warmth, generosity and conviviality.
But first, how did this name, suggesting an Italian liqueur made with herbs and spices, come about? Florine Huby, assistant manager and head sommelier, is telling us the story: “One evening in Monaco, we were sitting down to dinner and one of our staff members was feeling blue, as they say… Having shared a meal between friends, we decided to finish it up with a small glass of Fernet. And everything went better straight away… The idea of opening a restaurant that would offer a warm welcome for everyone to feel comfortable thus came about, and we named it ‘Fernet’!”
Its chef Mathieu Dorlac is creating dishes exuding freshness and instantly bringing a smile to your face. The menu follows a seasonal rhythm. Marinated tuna, white fish carpaccio, French-inspired gazpacho or flavourful tomato salad from the French Riviera hinterland are gradually replacing comforting winter dishes like traditional veal stew. The menu also features local vegetables and Mediterranean fish, with traceability being an absolute rule here. The feast is crowned by original desserts, including the famous “Saint-Fernet”, a reimagined “Paris–Brest” — choux pastry, cream, a scoop of ice cream and chocolate. As to the wines, the head sommelier is offering us a genuine tour of France, showcasing the most prestigious Bordeaux and Burgundy labels, as well as more exclusive wines from the Jura, Savoie, Loire Valley and Alsace. Thanks to Florine’s invaluable advice, perfect wine pairings are guaranteed. In a word, a meal embodying the real French art of living.
Monday to Saturday, 12:00 PM to 2:30 PM and 7:00 PM to 10:30 PM
Sunday, 12:00 PM to 3:00 PM.
Le Fernet
1 Avenue Saint-Charles, Monaco
Tel + 377 93 30 80 06
