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Yannick Alléno arrives at Hôtel Hermitage Monte-Carlo


Yannick Alléno, the multi-starred chef, takes control of the Vistamar that becomes "Yannick Alléno at the Hôtel Hermitage"

After weeks of work and fruitful discussions, Monte-Carlo Société des Bains de Mer welcomes Yannick Alléno, one of the most renowned Chefs in the world, to entrust him with the kitchens of Vistamar, the large table at the Hôtel Hermitage. The mission entrusted to him by Jean-Luc Biamonti, Deputy Chairman of Monte-Carlo Société des Bains de Mer and Louis Starck, General Manager of the Hôtel Hermitage Monte-Carlo can be summed up in 3 words: tradition, excellence, modernity, values ​​that the chef has embodied throughout the world and shared by the Group for 150 years.

Yannick Alléno at the Hôtel Hermitage, the meeting of two exceptional personalities.

Table appreciated by connoisseurs, imagined by Joël Garault, managed until 2019 by Benoît Witz, before being taken over with talent by Jean-Philippe Borro, who continued to shine the star, the hotel's gourmet restaurant s he is about to experience a spectacular metamorphosis by becoming the new address for Yannick Alléno, who is settling for the first time on the Côte d'Azur. Why were they made to meet? The Hotel Hermitage Monte-Carlo embodies a unique experience in the Principality, where memory, talent and sense of service come together to create the endearing atmosphere of a refined palace. Yannick Alléno today owes his international reputation to his vision of cuisine, which places French tradition in a resolutely modern perspective, open to the world, and which makes each of his tables an equally essential experience.Yannick Alléno at the Hôtel Hermitage, a new pledge of attractiveness for Monaco and our region

The arrival, in April 2021, of the multi-starred chef in the Principality is an event that will undoubtedly delight lovers of fine cuisine, by offering gastronomes of the region the chance to access this exceptional table. An additional asset for the discerning international clientele of the Monaco Palace and the Monte-Carlo Société des Bains de Mer Group.

The installation of Yannick Alléno is entering its first phase, starting this year, when the deployment of the new menu is accompanied by the redevelopment of the restaurant's famous terrace, reserving an incomparable view of the Mediterranean and the Rocher.
And it is in spring 2022 that the second phase will end with the new interior architecture of the premises, entrusted to Chahan Minassian, loyal accomplice of Yannick Alléno, on which will float the famous Pavyllon, the emblematic brand of the Chef.Yannick Alléno at the Hôtel Hermitage, a bold new project for the SBM Group

This strategic and gastronomic repositioning, extending all the projects undertaken by Monte-Carlo Société des Bains de Mer for 5 years, testifies to the Group's desire to move forward, to continue to surprise and to project its energy towards new culinary proposals. The challenge: to participate in the new impetus of the company which, on the occasion of this project, consolidates its know-how and internal talents, and to restore its brilliance and exclusivity in all the areas that have made its reputation for more than 150 years - games, hotels, restaurants, culture and entertainment.For Louis Starck, General Manager of the Hôtel Hermitage Monte-Carlo:

"With chef Jean-Philippe Borro and our catering teams, we are delighted to welcome Yannick Alléno. The talent and visionary approach of this multi-starred chef, combined with our history and our know-how, promise great moments to our discerning local and international client. We are very happy "."I thank the SBM for its trust and I am very honored to join the teams of this emblematic place in the heart of the Principality. The Hermitage is everything I love, a charming historic hotel, I can't wait to cook there. For me Monaco is a destination with a real culinary life, a varied and plural city, it is an extraordinarily pleasing spot where excellence is the order of the day ", quotes Yannick Alléno on this occasion.