Café de paris Monte-Carlo

Lunch and dinner will be served every day (entry will be restricted*). The brasserie teams will be relocating to the Salle Empire at the Hôtel de Paris Monte-Carlo On March 10th, 2022. 
Non-stop service from 12 p.m. to 11:30 p.m (10:30 p.m. last order). Lemonade will continue to be served from the legendary Place du Casino terrace. A unique setting and a renowned café.

A brasserie ambience in the heart of Monaco life for 150 years…

  • Bar
  • Terrace
  • All-day service
  • Tea room/Café
  • Mediterranean cuisine

Bustling surroundings, a chic and cosy terrace and a warm and elegant indoors: welcome to the Café de Paris Monte-Carlo, a Monaco hotspot featuring a brasserie ambience and the finest quality products.               


An inside look at Monaco life... The Café de Paris on the Place du Casino is where it all happens, where Monaco life is in full swing. The legendary outdoor terrace and the light-filled panoramic Parisian terrace are perfect for breakfast and lunch in the sun, gourmet afternoon tea, and get-togethers and dinners after work and into the night.



Getting to the Café de Paris Monte-Carlo: 

Location: In Place du Casino, Monte-Carlo

By air: Nice Côte d’Azur international airport is approximately 30 km from Monaco. / Connections between Nice and Monaco by helicopter: 7 minutes  

By train: Monaco – Monte-Carlo railway station welcomes several international trains each day - From Paris: 6 hours (TGV high-speed train) - From Milan: 4 hours 30 minutes 

By road: From Nice: A8/E80 Exit 56 / From Italy: A8/E74 Exit 58  

By sea: Via the Port of Monaco

GPS coordinates: Latitude: 43.739658 / Longitude: 7.427849


Disabled access

The Brasserie at the Café de Paris Monte-Carlo possesses the necessary facilities and equipment for persons with reduced mobility.


The Café de Paris Monte-Carlo is committed to the environment on a daily basis. 

View the sustainable development charter for the Café de Paris Monte-Carlo’s Brasserie

Please feel free to send us any possible comments or suggestions you may have. An e-mail address is available for this purpose and we would be delighted to reply: [email protected]



Chef Franck Lafon

In September 2016, Franck Lafon became the new Executive Chef of the Café de Paris Monte-Carlo. 

Franck Lafon began working at the Hôtel de Paris Monte-Carlo when he was just 17 years old… and never left. In 1999, he became chef of Le Côté Jardin.


Monte-Carlo Société des Bains de Mer has decided to put one of its most historic and most prestigious establishments in the hands of a ‘locally grown’ chef.


Hailing from Tende, Franck Lafon discovered his love for fine cuisine and authentic regional fare as a very young boy, thanks to a mother and grandmother who were both excellent cooks. His touching memories of his youth undoubtedly played an important role in drawing him to his calling.


After studying in Menton under Jean Montagnard and obtaining a BEP, Franck Lafon joined the Hôtel de Paris Monte-Carlo. The young man was hired as a third commis.


“We had to learn quickly and constantly overcome huge challenges”, says Franck Lafon, smiling. He admits learning everything in “this prestigious establishment where you have to know how to do everything”. Over the years, the extremely dedicated chef has shared his precise expertise and perfectionism with younger chefs so that they too may contribute to Monte-Carlo Société des Bains de Mer’s prestige.


After arming himself with knowledge at Le Côté Jardin, Lafon crossed the Place du Casino to become part of yet another legend. “In my eyes, the Café de Paris Monte-Carlo is like a magnificent ocean liner that is always on a cruise, every day.”


An expert in regional fare and a fan of food that’s meant to be shared, Lafon is also an innovator and a creator of modern cuisine. He wants to bring a modern and contemporary touch to the menu to ensure that it is in keeping with the times.


In parallel to the the specific “Parisian brasserie” quality of the restaurant that Lafon will continue to develop as part of the establishment’s DNA, the chef has decided to slip in some gourmet options that incorporate regional fare, vegetables from the hinterland, responsible fishery products, etc. His aim? To feature reassuring, unpretentious cuisine that inspires long-forgotten sensations and pure enjoyment.



“Cuisine isn’t just what’s in your plate; it’s a total experience”, adds Franck Lafon who works together with the dining room staff. “I listen to everybody”, says this athletic family man, happy to take on this new challenge entrusted to him by Monte-Carlo Société des Bains de Mer.


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