Gourmet & Gastronomy Local news

A 3 Michelin-Star Chef for Odyssey

Christophe Cussac, Heinz Beck, Joël Robuchon
Christophe Cussac, Heinz Beck, Joël Robuchon / Photo via Hotel Metropole Monte-Carlo

From June 8, Heinz Beck, one of the most prominent names in international gastronomy, is taking up his summer quarters at the Hotel Metropole Monte-Carlo.

This summer, from June 8 to September 30, Heinz Beck will be the guest of honour at the restaurant Odyssey at Hotel Metropole Monte-Carlo. Joël Robuchon and Executive Chef Christophe Cussac, have invited him to create a pop-up restaurant at the hotel to showcase some of his signature dishes during dinner time.

A 3 Michelin-Star Chef for Odyssey

Since its opening in 2013, Odyssey has always given pride of place to high-end gastronomy. Based on fresh, high- quality and seasonal ingredients, dishes are prepared with exemplary precision to guarantee their authentic taste. Known for his Italian and Mediterranean cuisine, Heinz Beck will create an unforgettable gastronomic experience, synonymous with Odyssey’s culinary concept and in line with the backdrop of Karl Lagerfeld’s Grecian mural. A starter and main course starts at €150, excluding drinks.

Born in Germany, Italy then became his second home. The Michelin-starred chef has received some of the most prestigious awards throughout his career, celebrating the originality and creativity of his recipes and dishes.

A 3 Michelin-Star Chef for Odyssey

About Heinz Beck

Heinz Beck is today one of the most acclaimed and world renowned Italian chefs in the world of gastronomy. Heinz Beck has been managing since 1994 the famous restaurant ‘La Pergola’ which overlooks the city of Rome, he became famous for the attention to detail and creativity in his choices of ingredients and combination of flavours.

Heinz enjoys reworking the basic Italian ingredients such as homemade dough and artisanal bread, whilst staying true to the Mediterranean culinary tradition. Furthermore, he introduces unusual and unexpected flavour combinations, whilst always taking into account their nutritional values; in fact he is a recognised specialist in that area.

Since 2005, the restaurant La Pergola boasts three Michelin Stars, along with the highest distinctions awarded by Bibenda , Gambero Rosso and Espresso. In 2013, he became the first Italian chef to win the ‘Six Star Diamond Award’ awarded by the American Academy of Hospitality Sciences. In 2014, he was given the title ‘Chef of the Year’ by the ‘Identita Golose’, the famous International congress of Gastronomy which is held annually in Milan.

He has written numerous best sellers including ‘L’ingrediente Segreto’, ‘Finger Food’, ‘Pasta’, ‘Arte e Scienza del Servizio’.

His restaurants across the globe include the following:

  • “La Pergola” – Rome. 3 Michelin Stars since November 2005
  • “Café Les Paillotes” – Pescara (Italy). 1 Michelin Star since 2009
  • “Heinz Beck Seasons” at the Castello di Fighine – San Casciano dei Bagni (Siena). 1 Michelin Star since 2013 “Gusto by Heinz
  • Beck” at the Conrad Algarve – Portugal
  • “Social by Heinz Beck” at the Waldorf Astoria Dubai Palm Jumeirah – Dubai
  • “Heinz Beck” – Tokyo (November 2014)
  • “Sensi by Heinz Beck” – Tokyo (November 2014)
  • “Taste of Italy by Heinz Beck” – Dubai (inaugurated in June 2015)

A 3 Michelin-Star Chef for Odyssey

About the Hotel Metropole Monte-Carlo

Ideally situated in the Carré d’Or, within walking distance of the Casino, Hotel Metropole Monte-Carlo overlooks the Mediterranean Sea. The sumptuous Belle Epoque property was built in 1889. It was fully renovated in 2004 by famous French designer Jacques Garcia, who transformed it into a palace of 126 rooms and suites with a Mediterranean charm in keeping with its era, combining glamour, sophistication and sensoriality.

Hotel Metropole Monte-Carlo

Three restaurants, run by Joël Robuchon and Christophe Cussac, offer a unique and varied culinary experience for the discerning palate. With two Michelin stars, “Restaurant Joël Robuchon Monte-Carlo” specializes in refined dishes with Mediterranean flavors. “Yoshi”, Joël Robuchon’s only Japanese restaurant in the world, has one Michelin star and offers traditional Japanese cuisine in a bold and contemporary setting designed by Didier Gomez. Finally, Joël Robuchon’s third restaurant “Odyssey” unveils its charming setting by the pool, with an Haute Couture décor designed by Karl Lagerfeld, and a menu inspired by the Mediterranean that celebrates fresh seasonal produce and light cuisine.

Hotel Metropole Monte-Carlo

In collaboration with the House of Givenchy, the Hotel Metropole Monte-Carlo is proud to announce the opening of the new Spa Metropole by Givenchy in April 2017. Designed by architect Didier Gomez and beautifully integrated into this luxury hotel, the new Spa Metropole by Givenchy embodies the same philosophy shared in the House’s venues: exceptional location, luxurious spaces, sophisticated care treatments, and absolute pleasure and well- being.

Hotel Metropole Monte-Carlo


Signature Dishes of the Principality of Monaco

Monaco’s first gourmand book was launch last December 2016 as the number one release in wine pairing at Amazon.com allows gastronomy lovers to discover the excellence of the Principality of Monaco thanks to recipes and interviews with Executive Chefs who hold together over 50 Michelin stars.

Signature Dishes of the Principality of Monaco is a distinctive publication highlighting the exceptional culinary scene of the Principality, whilst focusing on gastronomical specialities and offering an overview of the heritage of Monaco. The publication is available with free European delivery through Club Vivanova or with international delivery through Amazon.com.

Thanks to the invaluable help from the Monaco Government Tourist Office in New York and the Prince Albert II of Monaco Foundation, authors Bradley Mitton and Zsolt Szemerszky are showcasing the most excellent restaurants in Monaco. This culinary guide offers its readers a unique experience as they offer a rare insight into the characters and personalities behind these wonderful gastronomical locations.

This is an exceptional joint effort thanks to the supportive chefs include Alain Ducasse, Benoît Witz, Christophe Cussac, Christophe Dupuy, Dominique Lory, Jean-Claude Brugel, Joël Robuchon, Marcel Ravin, Paolo Sari, Philippe Joannès and Takéo Yamasaki as well as accommodating sommeliers including Damien Borghi, Noël Bajor, Frédéric Woelffle and Massimo Sacco.

The book is available: