DEVELOPED BY PARIS’S PAVILLON LEDOYEN TRIPLED-STARRED CHEF YANNICK ALLÉNO, PAVYLLON WILL TAKE UP RESIDENCE FROM APRIL 15, 2022 IN THE HEART OF THE MONEGASQUE PALACE, IN A NEW INTERIOR, SIGNED BY CHAHAN MINASSIAN AND ON THE SPLENDID RESTAURANT TERRACE.
After a successful season of triple-starred Chef Yannick Alléno‘s restaurant at the Hôtel Hermitage Monte-Carlo, the Hotel welcomes brasserie-style restaurant Pavyllon on the Monegasque soil from April 15th, 2022. On the menu: a tasty and refined cuisine, an elegant setting around the signature counter, and a resolutely modern, accessible, and laidback spirit. A new address not to be missed for Monegasques.
The gastronomy of the counter makes its entrance in the Principality: The Hôtel Hermitage Monte-Carlo is hosting a table that challenges the codes of the traditional large restaurant by choosing to export Pavyllon and its gastronomic counter to the Riviera.
Yannick Alléno has once again called upon interior designer Chahan Minassian, who is renowned for his luxurious and refined style while being attentive to the play of materials and textures. A total trust has been established between the Chef and the interior designer: “Our approach is the same, he in the plate, I in the space. We have a natural complementarity and for this project, we worked hand in hand.” Both have the same objective: to please, to offer absolute comfort, and to appeal to all your senses.
Dishes will feature local products cooked with imagination: San Remo shrimp in a beautiful “cocktail” setting, poached ‘Oeuf surprise’ with Prunier caviar, smoked cold cream and golden croutons, morels stewed on a duck foie gras royale, Monte-Carlo-style mixed salad with vegetables from the vegetable garden seasoned with a pistachio sauce or vegetable ravioli with spring broth drizzled with olive oil.
And for dessert, so long sugar! The chef has replaced it with birch water, for light and tasty recipes, such as ice cream that is fork-textured and whipped at the table, meringue soufflé with vanilla ‘caviar’ or iced crispy Feuillantine with wild strawberries.
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