Joël Robuchon currently retains 28 Michelin stars and is one of the most highly-acclaimed chefs in the World and a distinguished figure on the international gastronomy scene.
Joël Robuchon is an artisan of change and a purist when it comes to flavours and tastes.
Driven by his philosophy that „We are what we eat“ and inspired by his global travels, Robuchon opened his two Michelin-starred Restaurant Joël Robuchon in the heart of Monaco at the Hotel Metropole Monte-Carlo offering culinary delights with light and healthy dishes.
The Belle Époque stylishly built Hotel Metropole Monte-Carlo, which overlooks the Mediterranean Sea offers a refined and comfortable atmosphere with sensational décor.
Chef Robuchon’s Mediterranean cuisine is well-suited to the ambience created by interior designer Jacques Garcia using sumptuous Gobelins tapestry, velvet armchairs, parquet floors and sea views. On entering the restaurant, diners are immediately swept into an air of conviviality.
Chef Robuchon, who succeeded in combining haute gastronomy with five-star hospitality and dispelled the sacred and old-fashioned aura which encompasses the culinary scene, is considered a leading light in healthy and wholesome cuisine. He is a tireless researcher always surrounded by modern nutritionists.
The Restaurant Joël Robuchon Monte-Carlo offers an innovative style of cooking, stripped down to the essentials, with healthy and delicious dishes including vegetarian and gluten-free courses.
Here, everyone‘s attention is on the clarity of the dishes, which are produced with first-class ingredients.
Without compromise and sustaining his naturally refined standards and excellence in the kitchen, Chef Robuchon concocts an amazing selection of dishes, appreciated by many for their wholesome ingredients.
Chef Joël Robuchon strongly believes in restaurants with transparency allowing diners to view their food being prepared in front of them. While dining, attention is drawn to the open kitchen and teppanyaki area, where Executive Chef Christophe Cussac and his team busily and deftly perform an orchestrated choreography of the culinary arts.
Inspired by the Mediterranean, the menu includes dishes such as crayfish presented in a crisp wrapping with basil and quail, which arrives caramelized and stuffed with foie gras, accompanied by potato puree with truffle. The team focuses on seasonal essentials, paying attention to flavours and textures that are both healthy and tasteful. Guests are recommended to choose a variety of degustation dishes and ask the highly-attentive staff for advice.
If interested, diners can choose to combine their meal with a set of wine pairings from the international wine menu, as presented by the head sommelier, Frédéric Woelffle.
The restaurant is featured in the “Signature Dishes of the Principality of Monaco” book as one of Monaco’s most iconic places.