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Hôtel Hermitage Monte-Carlo opens its doors to a restaurant by Yannick Alléno

Following a successful season of Yannick Alléno at the Hôtel Hermitage Monte-Carlo, Monte-Carlo Société des Bains de Mer is getting ready to welcome Pavyllon in Monaco. Pavyllon is the brainchild of Yannick Alléno, the chef of Pavillon Ledoyen since 2019. The restaurant will take up residence inside the sumptuous hotel, with the interior designed by Chahan Minassian, and on the restaurant’s splendid terrace, as of 15 April 2022. On the menu: free-spirited, delicious and refined cuisine, an elegant setting around its signature bar and a resolutely modern, accessible and informal mood. A new, not-to-miss address for Monaco residents.

Countertop gastronomy makes its début in the Principality

The restaurant at Hôtel Hermitage Monte-Carlo shakes up the codes of traditional top restaurants. Monte-Carlo Société des Bains de Mer and Yannick Alléno have decided to export Pavyllon and its gastronomic bar to the Riviera. The venue is designed to make the most of the lovely weather, with a sea-facing planted terrace for anyone wanting to enjoy the spectacular view of the sea and the Rock. Inside, meanwhile, the tables are lined up along the large patio windows inside a room elegantly designed by Chahan Minassian. Around 30 people can sit at the large counter with front-row seats of the open kitchen and feast their eyes and taste buds on the ballet of dishes being prepared. The venue offers transparency and serenity, without the usual formality of top restaurants, in a spirit of conviviality and conversations at the bar.

Free-spirited cuisine with the taste of the Riviera

This free-spirited, intuitive cuisine in perpetual renewal consists of cold or hot dishes, or 100% plant-based dishes, made essentially from local ingredients. The starters include a San Remo prawn cocktail; egg surprise with Prunier caviar grains, poached with smoked cold cream and served with golden croutons; steamed morel mushrooms on duck royale de foie gras; Monte-Carlo-style mixed salad with vegetables from the allotment, enhanced with pistachio sauce; or vegetable ravioli with spring broth and olive oil…

Pasta and ravioli also have place of honour, such as green lasagne with bolognese and parmesan in homage to Luigi Taglienti, or the very delicious basil and lemon pasta gratin with bottarga. Fish and meat are served with lovely Mediterranean vegetables: whole cooked sole meunière; langoustine flavoured with Meursault wine; line-caught fish-and-chip-style whiting; beef feuille-à-feuille with capers; or grenadine of veal with sweet onions and parmesan. The choice is vast, or alternatively guests can opt for tasting menus.

For desserts, Yannick Alléno has “picked” his sugar from trees for years, and has cleverly replaced sugar with birch sap. The Chef’s desserts are wonderfully light and innovative, like the fork-textured ice creams whipped on the table, meringue soufflé with vanilla “caviar” or crispy feuillantine glazed with wild strawberries.

An exceptional setting designed by Chahan Minassian

Once again, Yannick Alléno selected interior designer Chahan Minassian, who is responsible for much of the décor of Hôtel de Crillon and numerous international residences, who promotes a luxurious and refined style and pays attention to interplays of materials and textures. The chef and the interior designer trusted each other completely from their very first meeting.  “We have the same approach, Yannick on the plate, me with space. We complement each other naturally, and for this project we worked hand-in-hand.” Both have one and the same goal: to offer absolute comfort and to arouse their senses. Chahan Missanian therefore created an impressive bar in metallic wood, which opens on to a kitchen with geometric tiles interspersed with small smoked mirrors to provide sea views.  Each element has been carefully selected to act as a subtle reminder of nature and the Mediterranean surrounding the restaurant: seats in shimmering velvet and suede; ceruse oak panels on the walls; contrasts between muted and bright aspects; soft shades of grey and green, etc.

The tableware creates a harmonious link between the setting and Yannick Alléno’s cuisine, and has been exclusively made by the finest artisans (Jaune de Chrome for the glazed porcelain plates, Mepra for the matte steel cutlery, and Sarah-Linda Forrer for beautiful decorative items, etc.). Fabrics and volumes subtly interplay, textured or exquisite surfaces provide a display for garnishes, such as mother-of-pearl for the sauces. Attention is given to the tiniest detail, creating a level of harmony that encourages customers to be more attentive and receptive to what they are tasting and to the friendly atmosphere.

“I am delighted to open Pavyllon at Hôtel Hermitage Monte-Carlo. There is a real place for this cuisine with the taste of the Riviera in the Principality, in a stylish an informal atmosphere, and I would like the residents of Monaco to take ownership of this restaurant,” says Yannick Alléno.

“Monte-Carlo Société des Bains de Mer is a world-unique destination. The arrival of new signatures like Pavyllon contributes to the remarkable revival of  gastronomy in Monaco, and we are very proud of it,” continues Jean-Luc Biamonti, Vice-President of Monte-Carlo Société des Bains de Mer.

For Louis Starck, Managing Director of Hôtel Hermitage Monte-Carlo: “Our palace is continuing its reinvention while capitalising on its exceptional heritage and its status as an emblematic venue close to Place du Casino. Creator of exceptional moments for lovers of elegance, the connoisseurs’ hotel is happy to add an exciting culinary experience for both Monegasques and our international visitors.”

Practical information

Pavyllon, un restaurant de Yannick Alléno, Monte-Carlo
Hôtel Hermitage Monte-Carlo
Square Beaumarchais
MC 98000 Monaco

Opened from 15th April 2022
Lunch service from 12:00pm
Menus : Lunch at 68 euros, Monte-Carlo at 145 euros and Hermitage at 235 euros
Information/Reservations : +377 98 06 98 98 –

Source: Monte-Carlo Société des Bains de Mer

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