Like a Locavore
IN MONACO, THERE I S AN EMERGING CULINARY TREND.
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.