Monaco: Alléno before works | Gilles Pudlowski’s blog
When Yannick Alléno arrives in Monaco, Alain Angenost, our correspondent for the Côte d’Azur, is there. I tell…
Yannick Alléno at the Hôtel Hermitage Monte-Carlo is the excellent gastronomic novelty of the first half of 2021. With his arrival and those of the teams he has chosen, such as chef Guillaume Bellayer and Nicolas Gandillet, the restaurant manager assisted by Yvan Guarino, Franck Damatte, the head sommelier, assisted by the charming Sarah, the Vistamar, whose sublime terrace overlooks the Mediterranean and the Principality, has found a new lease of life. 2022 will see the start of a large extension of the restaurant’s glass roof in order to increase its capacity, which will allow customers to better enjoy the splendid view in all weathers.
Yannick asked interior designer Chahan Minassian, the most Parisian of Lebanese decorators, who had already worked with him at Ledoyen, to imagine the layout, chic and relaxed. The outfits of the staff will of course be in harmony. In good, the restaurant will finally be able to show off its new name: “Le Pavyllon”. In the meantime, the pleasure is on the plate. The menu, based on healthy and tasty food, fish from sustainable fishing and vegetables, from the permaculture vegetable garden, invites you to a culinary walk that goes from Provence to Italy while passing through Lebanon.
From the very elaborate appetizers, Saint-Pierre bread, yellow wine mayonnaise and lemon peel gel, chickpea soufflé tuile, leek melting with seaweed and yuzu ponzu mayonnaise, bar of Jean, basil cream and dried parmesan, it starts off strong. Then, “the best of simple»As Yannick likes to say, going to parade as if on parade. There is the dashi broth in delicate royal form, caviar seeds and smoked pike egg, cardinalized blue lobster and aniseed herbs, fennel and mustard seed remoulade, duck foie gras well truffled in ballotine, quince jelly.
We also like the spiny artichokes in classic Parmesan salad, pieces of dried baker’s yeast, mixed vegetable broth, pearl with basil oil, vegetable ravioli, superb scrambled eggs with white truffle, steamed scallops , Madras curry, mango, coriander sprouts and puffed grains of rice, nuts of sweetbread, golden and crisp, with its Oscietre caviar as a condiment, its heart of burrata, its dauphine potatoes, seasoned with mayonnaise with curry and lovage.
As for the dessert part, it reveals beautiful moments with the tender chocolate cream with iced brown butter, its chocolatey crunch, without omitting the Lebanese one, gum arabic and orange blossom ice cream, with salted pistachio paste and candied oranges, deliciously mark the end of these beautiful feasts. We congratulate the experienced service for its professionalism and kindness. See you, of course, as soon as it reopens!
Yannick Alléno at the Hôtel Hermitage
Square Beaumarchais, Monte-Carlo
98000 Monaco
Phone. +377 98 06 98 98
Menus: € 68 (lunch, service in 1 hour), € 145, € 235, € 750 (New Year’s Eve menu).
Card : 150 €
Schedule : 12 pm-3pm, 7 pm-11pm
Weekly closing. : Open every day
Site: www.montecarlosbm.com/fr/restaurant-monaco/yannick-alleno-hotel-hermitage-monte-carlo