Restaurants in Monaco Joël Robuchon dinner

The restaurant is definitely closed.

With gourmet cuisine by a star chef embracing the spirit of the Mediterranean, and warm, inviting décor by interior designer Jacques Garcia, which detail best describes such an perfect setting: The views of the ocean? The luxury of a Gobelin tapestry? Relaxed simplicity and irreproachable service?

The spirit of this restaurant is enlivened by the spectacle provided in the open kitchen, where executive chef Christophe Cussac and his team are hard at work, and where the choreography of their cooking is well orchestrated and respectful. For Joël Robuchon, this sense of transparency translates into providing love and pleasure.

With an eye toward the Mediterranean, the menu promises a Garden of Eden where the staff welcomes you with their attentive service. The unequalled master of cooking and seasoning starts with the basics as he chooses textures and flavors, associating pleasure and health. Opt for a langoustine served in a crispy papillote with basil, or a quail stuffed with foie gras and caramelized with pureed apples and truffles. The head sommelier, Frédéric Woelfflé, has something for every inclination. It is essential to save room for the dessert cart. And to come back for more…

The Chef

Joël Robuchon is an acclaimed champion of French cuisine. He was born in 1945 in Poitiers. After his studies and research in the culinary world, he has earned numerous distinctions: he was named “Meilleur Ouvrier de France” in 1976, Chef of the Year in 1987, then “Cuisinier du siècle” in 1990. To this day, he remains the chef who has been awarded the most stars by Michelin Guide. His successful protégés include Christophe Cussac, now acclaimed in his own right, who followed the “Robuchon training.” In 2004, Robuchon worked with Cussac and his staff to develop an original and innovative concept for the Hotel Metropole Monte Carlo. Today, the chef runs four restaurants in the hotel.

Christophe Cussac is a former student of Joël Robuchon. He proved himself in the best Robuchon restaurants, then in the Cussac family hotel and at the restaurant at Hôtel La Réserve in Beaulieu-sur-Mer.

He joined the Hotel Metropole Monte Carlo as head chef for the opening and supervises all aspects of the hotel’s restaurants. Inspired by today’s trends and the desires of their guests, he and Joël Robuchon are crafting the gastronomy of tomorrow.