Gastronomy in Monaco: uncompromising excellence
The various restaurants of Monte-Carlo Société des Bains de Mer’s various have so many awards! Proof that Monegasque gastronomic excellence is a tradition that is constantly being renewed. Michelin-starred restaurants and international cuisines: this is an opportunity to offer your employees the best of gastronomy for business meals, cocktail parties and banquet dinners.
Stars continue to light up our gourmet establishments, all of which have seen their prestigious awards renewed. This confirms the culinary expertise and know-how that drive the chefs and their teams.
Chef Marcel Ravin saw the illustrious Michelin Guide reaffirm its trust by awarding him a second Star. It recognises the tireless enthusiast who, at the head of the Blue Bay at the Monte-Carlo Bay Hotel & Resort, continues to develop his cuisine as a “bridge and an opening onto the five continents”.
At the Monte-Carlo Beach, Mélanie Serre, the young chef at gourmet restaurant Elsa, has just been crowned "Grande de demain" by the equally famous Gault and Millau. This reward heralds a bright future for this lover of the land and seasonal ingredients whose cuisine blends gourmet and elegance.
Finally, Le Louis XV – Alain Ducasse sparkles in third place on the Guide’s list! The list ranks the top 1,000 restaurants in the world. Note restaurant manager Claire Sonnet also won the Michelin service award. This is further recognition of the excellence of this mythical restaurant providing high-end gastronomy.
Because excellence begets excellence, and the success of some inspires and feeds that of others, Monte-Carlo Société des Bains de Mer attracts and encourages new talents:
Embark on a journey to the Middle East with executive chef Yasmina Hayek at the EM Sherif Monte-Carlo, which has reopened its doors at the Hôtel de Paris Monte-Carlo. Here, Lebanese cuisine goes hand in hand with excellence and sensory pleasures.
Another culinary journey is on the cards at the Coya Monte-Carlo... This time to Latin America with the inventive cuisine of chef Victoria Vallenilla who, season after season, continues to enhance the wonders of Peruvian cuisine by adding a few delicate touches of Asian flavours.
Chef baker Thomas Subrin became a Meilleur Ouvrier de France in 2019. This year, the young prodigy demonstrated the full extent of his expertise by coaching and leading the French team to victory at the 4th Best of Mondial du Pain competition, held in Tokyo.
A culture of excellence and a desire to share
At the restaurants of Monte-Carlo Société des Bains de Mer, the chefs and their teams demand the best of themselves. Our establishments are crowned with awards intended to recognise this commitment. The culture of excellence is accompanied by a desire to pass on our know-how to each new talent joining our teams. Everyone has the same objective: to host you in the best conditions and satisfy all your desires, whether at the table of one of our restaurants or as part of one of your events.