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Hoping to rejuvenate its dining scene Hôtel Hermitage Monte-Carlo turned to Chef Yannick Alléno, where an off-shoot of his Parisian 1* Pavyllon serves guests at an enormous rounded bar surrounding the open kitchen.
Located far off the lobby down several nondescript halls, all of it below the standards of a 5-star Hotel, it is upon entry that guests are greeted by amicable staff and led through a proper dining room in hues of blue.
Offering a Tasting Menu and a la carte options, prices comparable to other upscale eateries in Monaco, Friday evening found only a handful of seats occupied with guests outnumbered by both kitchen staff and servers.
The second most Michelin-starred chef in the world, fifteen including three in Monaco, dinner begins with a brief introduction of Alléno's extraction method, dueling nibbles fairly basic while a non-alcoholic beverage proved complex and invigorating after a long day.
Opting for a la carte, an airy Cheese Souffle arriving first with Chlorophyll and smoky Asian-influenced Sauce, it was after sopping up every drop with simple Sourdough that a primary plate of Guinea Hen, Lobster and Eggs arrived in a lighter style of Sauce Nantua.
Paced appropriate to each group, three courses easily accommodated in an hour, Dessert referenced Tiramisu with a hint of Pralnes before Mignardises featuring local Ingredients to end a meal that was “good,” but not particularly distinctive of the Chef or Monaco.