Monaco: Laurent Colin’s formula for hunger | Gilles Pudlowski’s blog
A traveler from Lorraine in Monaco: it is Laurent Colin, whom Alain Angenost discovers for our correspondent on the Côte d’Azur …
With an exemplary professional background, with the Leloup de Coq Hardi in Verdun, Gérard Boyer at Crayères in Reims, Patrick Michelon at the Château de Fère-en-Tardenois, with Élie Mazot at La Chèvre d’Or in Eze, at Michel Rochedy at Chabichou in Courchevel, El Présidente in Marbella, Henri Sauvanet at La Ferme de Mougins, then chef of L’Escalier and Pot-au-feu in Grenoble, finally executive chef of the seventeen restaurants and five hotels of the Lebanese group Idarat , restaurants of the Leylaty group in Saudi Arabia, of the Hotel Carcosa Seri Negara of the GHM group in Kuala Lumpur, and of the Sheraton and the Four Points in Shanghai, the Lorraine traveler Laurent Colin has been the executive chef of the Place for seven years. from the Meridien beach.
Lately, wanting to make the sacrosanct weekend brunch evolve towards more conviviality, he thought that the great classics of bourgeois cuisine, served during family meals of yesteryear, would bring back happy memories to brunches lovers. Sunday. He was able to anticipate the desires of each other, and brought up to date the dishes that smack of the recipes of yesteryear. Examples of his “tradi” way? A croustade of scallops, a seven-hour lamb, a salmon in Bellevue, eggs in meurette …
The menus are renewed weekly, including a welcome drink, an appetizer, a choice of four starters, four and a quarter main courses of desserts, sweets and coffee included. Among the current offers, the onion soup gratinated with Emmenthal, the homemade fresh goat terrine with its balsamic onion compote, the gourmet trilogy, plain, au gratin and in oyster jelly n ° 3, the guinea fowl salmis and cardoon gratin with bechamel, chard gratin from the country, the very beautiful lamb shank braised with herbs, with its creamy Savoyard polenta, creamy reblochon and potato doormat with the arugula, not to mention the superb chocolate soufflé and the crêpes Suzette au char, work wonders in their simplicity.
The service being in English, the staff will be happy to serve you again according to your wishes. With a pretty room with contemporary decoration and two terraces overlooking the sea, this is how we see the party at Le Méridien. And it’s signed Laurent Colin!
Intempo at Le Méridien Beach Plaza Hotel
22 Avenue Princesse Grace
98000 Monte-Carlo
Phone : +377 93 15 78 88
Menus: 26 € (week formula), 36 € (week), 85 € (WE brunch)
Card : 70 €
Schedule : 12:30 p.m. to 11 p.m.
Weekly closing: open daily
Site: www.lintempo.com
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