PAVYLLON, a restaurant of Yannick Alléno, Monte-Carlo

After a successful season at the Yannick Alléno restaurant at the Hôtel Hermitage Monte-Carlo, Monte-Carlo Société des Bains de Mer is preparing to welcome Pavyllon to Monaco. Developed by the Chef at 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 restaurant's splendid terrace. On the menu: tasty 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 up the codes of the large traditional restaurant hosted by 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 fine weather, it is on the green terrace facing the sea that those who wish to enjoy the spectacular view of the sea and the Rock will settle down. Inside, the tables will be invited along large bay windows and in a room with refined decor, signed Chahan Minassian. About thirty guests will be able to sit on the huge counter in the foreground, facing the open kitchen, and delight their eyes and taste buds in direct contact with the ballet of the preparation of the dishes. Transparency and serenity that free themselves from the ceremonial of the grand restaurant, in a spirit of conviviality in the living room and conversations at the counters.

A kitchen in freedom tinged with azure

This cuisine in freedom, not intellectualized and in perpetual renewal, invites tasting: creative cold, hot or totally vegetable preparations made mainly from local products. With an abundance of starters à la carte: prawns from San Remo in a beautiful "cocktail" view, a surprise egg with Prunier caviar grains, poached, smoked cold cream and golden croutons, beautiful steamed morels on a foie gras royale duck, mesclun from here, à la Monte-Carlo with vegetables from the garden seasoned with a pistachio sauce or vegetable ravioli in spring broth pearled with olive oil.
Pasta and ravioli also have pride of place, such as the green Bolognese and Parmesan lasagna in homage to Luigi Taglienti or the very gourmet pasta gratin with basil and lemon with bottarga. Fish and meat are accompanied by beautiful Mediterranean vegetables: whole cooked sole a la meunière, langoustine nage with Meursault fumet and line-caught whiting in fish and chips alongside sheet-a-sheet beef with capers or pomegranate from veal with sweet onions and parmesan gratin. Spoiled for choice unless you let yourself be guided by the tasting menus.
For desserts, Yannick Alléno has been "picking" his sugar from trees for several years now and has cleverly replaced all sugar with birch water. The Chef thus offers light and innovative desserts such as ice cream textured with a fork and whipped at the table, puffed meringue with vanilla "caviar" or 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 numerous international residences and a follower of a style that is both luxurious and refined, while being attentive to the play of materials and textures. Total trust was established between the Chef and the interior designer from their first meeting. "Our approach is the same, him on the plate, me in the space. We have a natural complementarity and for this project we worked hand in hand". Both have one and the same objective: to please, offer absolute comfort and appeal to all the senses. Chahan Missanian therefore imagined an impressive counter in metallic wood, opening onto a kitchen with geometric tiles punctuated by small smoked mirrors to provide some views of the sea. Shimmering materials - velvet and suede for the seats, ceruse oak panels on the walls - , contrast between soft and shiny, soft coloring in gray-green tones, each element has been designed as a subtle reminder of nature and the Mediterranean surrounding the restaurant. 

The tableware creates a harmonious link between the setting and Yannick Alléno's kitchen and has been exclusively produced by the best craftsmen (Jaune de Chrome is at the origin of the enamelled porcelain plates, Mepra of the matte 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 more 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 own," comments Yannick Alléno.


"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 marked revival of Monegasque gastronomic life, and we are very proud of it", adds Jean-Luc Biamonti , Deputy Chairman 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 capitalizing on its exceptional heritage and its status as an emblematic address just a stone's throw from the Place du Casino. Creator of exceptional moments for lovers of refinement, the hotel for connoisseurs is happy to add an exciting culinary experience, for Monegasques as well as for our international guests".