Pavyllon Monte-Carlo, a restaurant by Yannick Alléno, has just thrown open its doors at the legendary Hôtel Hermitage Monte-Carlo. With an interior designed by Chahan Minassian, the menu is all about free-spirited and refined cuisine, shaking up the codes of traditional top restaurants with a countertop gastronomy vibe. It has a sea-facing terrace filled with plants to gift guests spectacular views of the sea and the Rock, while inside the tables line up against over-sized patio windows that let the French Riviera light flood in and work its magic. There’s also a large counter to seat 30, with front row seats to the open kitchen.
The menu itself is in constant flux, perpetually renewing and innovating its dishes. The starters include a San Remo prawn cocktail or an egg surprise with Prunier caviar grains. For something a little heartier, pasta and ravioli have place of honour, with green lasagne bolognese and parmesan, or a delicious basil and lemon pasta gratin with bottarga. For dessert, Alléno replaces sugar with birch sap, making fork-textured ice creams whipped at the table, meringue soufflé with vanilla ‘caviar’ feuillantine and glazed with wild strawberries. Seemingly decadent yet decidedly relaxed too.
