Like a Lo­ca­vore

IN MONACO, THERE I S AN EMERG­ING CULI­NARY TREND.

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IF YOUR CRUISE CALLS ON MONTE- CARLO AND YOU’RE seek­ing out lo­cal fla­vors to please your palate, then di­rect your taste buds to some of the city’s best restau­rants for lo­cal in­gre­di­ents, ser­vice, and sur­round­ings, as well as nu­mer­ous awards and prais­ing re­views.

• TAK­ING THE BEST OF THE MEDITER­RANEAN’S sump­tu­ous pro­duce —sourc­ing lo­cally from the city’s farm­ers’ mar­kets and vegetable gar­dens of a starred chef and fish­er­men — is the Miche­lin-starred Elsa restau­rant. Here, Ex­ec­u­tive Chef Paolo Sari’s re­spect for na­ture was re­warded when Elsa was named the first gas­tro­nomic restau­rant in the south­east re­gion of France to be certified “Bio,” or or­ganic, by the cer­ti­fy­ing body Eco­cert.

• EX­EC­U­TIVE CHEF MAR­CEL RAVIN — of the Miche­lin­starred Blue Bay restau­rant — brought with him cui­sine, spices, prod­ucts, and orig­i­nal recipes from his na­tive Caribbean home.

• AT THE HO­TEL METROPOLE MONTE-CARLO, cel­e­brated Chef Joël Robu­chon, along with Ex­ec­u­tive Chef Christophe Cus­sac, of­fers a Mediter­ranean-ac­cented cui­sine, in which the em­pha­sis is on the pro­duce. Yoshi, Robu­chon’s unique Ja­panese restau­rant, fea­tures healthy and modern cui­sine or­ches­trated by Ja­panese Chef Takéo Ya­mazaki.

• AT THE HO­TEL HER­MITAGE MONTE-CARLO, Ex­ec­u­tive Chef Benoît Witz of the Vis­ta­mar restau­rant of­fers a menu of re­fined, au­then­tic Riviera fla­vors. Sea­son af­ter sea­son, ev­ery starter and main course fea­tures sus­tain­able cui­sine and the mas­tery of the art of sea­son­ing.

• NOT TO BE MISSED IS LE LOUIS XV – Alain Du­casse at the Ho­tel de Paris. With an ex­quis­ite Riviera-style menu and a leg­endary wine cel­lar fea­tur­ing more than 400,000 bot­tles of the world’s finest wines, guests at Le Louis XV restau­rant are spoiled with choice — a wine con­nois­seur’s dream.

• PHILIPPE JOANNÈS — Ex­ec­u­tive Chef of L’Hori­zon restau­rant at the Fair­mont Monte Carlo — prefers to use fresh and lo­cal prod­ucts. “I very of­ten go to the Con­damine Mar­ket to se­lect sea­sonal pro­duce,” he said.

Elsa

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