After a successful season at restaurant Yannick Alléno in Hôtel Hermitage Monte-Carlo, Monte-Carlo Société des Bains de Mer is preparing to welcome Pavyllon to Monaco. Developed by the chef of the Pavillon Ledoyen since 2019, Pavyllon will take up residence from April 15, 2022 in the heart of the Monegasque Palace, in a new interior by Chahan Minassian and on the beautiful terrace of the restaurant. On the menu: a tasteful and refined cuisine, an elegant setting around the signature counter and a resolutely modern, accessible and relaxed spirit. A new essential address for Monegasques.
Counter gastronomy makes its debut in the Principality
It is a table that shakes the codes of the large traditional restaurant of the Hôtel Hermitage Monte-Carlo. Monte-Carlo Société des Bains de Mer and Yannick Alléno have chosen to export Pavyllon and its gourmet counter to the Riviera. The configuration of the place lends itself to a double experience: in good weather, those who want to enjoy the spectacular view of the sea and the Rock will settle on the green terrace overlooking the sea. Inside, the tables will be invited along large bay windows and into a room with a refined decor, signed Chahan Minassian. About thirty guests can sit on the huge counter in the foreground, overlooking the open kitchen, and delight their eyes and their taste buds in direct contact with the ballet of the preparation of the dishes. Transparency and serenity that liberate themselves from the ceremony of the grand restaurant, in a spirit of conviviality in the living room and conversations at the counters.
A kitchen in freedom tinted with azure blue
This cuisine in freedom, non-intellectual and in constant renewal, invites you to taste: creative cold, hot or completely vegetable preparations, mainly made from local products. With an abundance of à la carte starters: king prawns from San Remo in a beautiful view cocktail “, a surprise egg with Prunier caviar grains, poached, smoked cold cream and golden croutons, beautiful steamed morels on a royal duck foie gras, mesclun from here, Monte-Carlo style with vegetables from the garden seasoned with a pistachio sauce or vegetable ravioli in spring stock, pearled with olive oil.
Pasta and ravioli also feature prominently, such as the green lasagna of Bolognese and Parmesan in tribute to Luigi Taglienti or the highly gourmet basil and lemon pasta gratin with bottarga. Fish and meat are accompanied by wonderful Mediterranean vegetables: whole cooked sole a la meunière, langoustine nage with Meursault fumet and line-caught whiting in fish and chips alongside vel-a-sheet beef with capers or veal pomegranate with sweet onions and parmesan gratin. You’ll be spoiled for choice unless you’re guided by the tasting menus.
For desserts, Yannick Alléno” select sugar has been in the trees for a few years now and cleverly replaced all sugar with birch water. For example, the Chef offers light and innovative desserts such as textured ice cream with a fork and rich at the table, puffed meringue with “ caviar » vanilla or the crispy feuillantine glazed with wild strawberries.
An exceptional setting by Chahan Minassian
Yannick Alléno has once again called on the interior designer Chahan Minassian, who is responsible for large parts of the decor of the Hôtel Crillon, as well as for numerous international residences and a follower of a style that is both luxurious and refined, while paying attention for the play of materials and textures. From their first meeting, there was complete trust between the chef and the interior designer.
Our approach is the same, him on the board, me in space. We have a natural complementarity and for this project we worked hand in hand† Both have one and the same goal: to please, to offer absolute comfort and to appeal to all the senses. Chahan Missanian therefore envisioned an impressive counter in metallic wood, opening onto a kitchen with geometric tiles punctuated by small smoked mirrors to offer some views of the sea. Glittering materials – velvet and suede for the seats, cerus oak panels on the walls -, contrast between soft and shiny, soft colors in gray-green tones, each element is designed as a subtle reminder of nature and the Mediterranean Sea surrounding the restaurant.
The crockery creates a harmonious link between the setting and the kitchen of Yannick Alléno and is produced exclusively by the best craftsmen (Jaune de Chrome is the basis of the enamelled porcelain plates, Mepra of the matt steel cutlery and Sarah-Linda Forrer sublime table objects… ). A subtle interplay of textures and volumes, textured or precious surfaces, a display for garnishes, mother-of-pearl for sauces. Attention to the smallest details in the service of a harmony that makes you more attentive and receptive to tasting and conviviality
I am very happy to open Pavyllon at the Hôtel Hermitage Monte-Carlo. There is a real place in the Principality for this cuisine tinged with the Azur in a chic and relaxed atmosphere and I would like Monegasques to make this restaurant their ownsays Yannick Alleno.
Monte-Carlo Société des Bains de Mer is a destination without equal in the world, the arrival of new signatures such as Pavyllon contributes to the clear revival of Monegasque gastronomic life, and we are very proud of it.adds Jean-Luc Biamonti, Vice-President of Monte-Carlo Société des Bains de Mer.
For Louis Starck, General Manager of the Hôtel Hermitage Monte-Carlo:
Our palace continues to reinvent itself while taking advantage of its exceptional heritage and its status as an emblematic address a stone’s throw from the Place du Casino. A creator of exceptional moments for lovers of sophistication, the hotel des connaisseurs is happy to add an exciting culinary experience, both for Monegasques and our international guests.†
About Yannick Alleno
Yannick Alléno is part of the very closed circle of the greatest chefs in the world. Enthusiastic, he dedicates his life to his passion and claims French cuisine, rich in heritage and ambitious in his creations. In 2013, he started working fundamentally on sauces, the true DNA of French cuisine, to modernize them and invent the revolutionary Extraction® process. Curious and demanding, he therefore plays with established boundaries and lays the foundation for a totally innovative kitchen: Modern Cuisine. In July 2014, he took over the culinary management of the Pavillon Ledoyen on the Champs-Elysées in Paris and founded Alléno Paris. After only seven months of opening, Yannick Alléno has been awarded three stars in the MICHELIN guide. Since 2017, he has been the sole chef at the head of two three-star restaurants in France, Alléno Paris and 1947, at the Cheval Blanc Courchevel hotel. The Pavillon Ledoyen has also become the most starred independent establishment in the world in 2020, with 3 stars in Alléno Paris, 2 stars in L’Abysse, the sushi counter opened in 2018 and 1 star in Pavyllon, the gastronomic counter is on opened the end of 2019. A real recognition of the work of the chef and his teams, who work in this historic place. In 2021 he will publish the manifesto “ Everything has to change † What a service for the great restaurant? † » and encourages a fundamental reflection on the gastronomy of tomorrow. He is also revolutionizing the world of chocolate by opening a first Alléno & Rivoire boutique, Chocolatiers, since 2021, in collaboration with his former pastry chef Aurélien Rivoire.
About the Monte-Carlo Société des Bains de Mer group
Since 1863, Monte-Carlo Société des Bains de Mer offers an unprecedented Art de Vivre, a resort unique in the world with 2 casinos, including the prestigious Casino de Monte-Carlo, 4 hotels (Hôtel de Paris Monte-Carlo, Hôtel Hermitage Monte-Carlo, Carlo, Monte-Carlo Beach, Monte-Carlo Bay Hotel & Resort), the Thermes Marins Monte-Carlo, 30 restaurants of which 5 with 7 stars in the Michelin guide. As a nightlife hotspot, the Group offers a huge range of events. The metamorphosis of the Hôtel de Paris Monte-Carlo, the creation of One Monte-Carlo (luxury residences, shops, restaurant, conference center) and the new Place du Casino contribute to make Monte-Carlo the ultimate experience. †