Three-Michelin-starred chef Yannick Alléno is shaking up the world of fine dining with Pavyllon, his new restaurant at Hôtel Hermitage Monte-Carlo, which serves cuisine with Mediterranean flavours in a laid-back setting. Here, excellence can be savoured without formality!
Yannick Alléno is one of the greatest chefs in the world, and since 2017 has helmed two restaurants with three Michelin stars in France, Alléno Paris at the Pavillon Ledoyen, and 1947 at Hôtel Cheval Blanc Courchevel. Enthusiastic, curious and demanding, Alléno lays claim to French cuisine with a rich heritage and ambitious creations. And he doesn’t hesitate to push the boundaries of gastronomy both in the kitchen – he invented the revolutionary process of Extraction – and in terms of service with Pavyllon, his Michelin-starred Parisian gastronomic counter restaurant; a concept that he has brought to the Hôtel Hermitage Monte-Carlo, whose Belle Époque elegance serves as the setting for Pavyllon by Yannick Alléno Monte-Carlo. In this convivial and laid-back dining room, he serves modern cuisine
that gives pride of place to Mediterranean flavours.
Were you familiar with Monaco before you were invited here?
Yannick Alléno – I’d been several times, but one memory in particular has really stayed with me: the 81st birthday of Paul Bocuse in 2007, held in Monaco. I was chef at Le Meurice in Paris at the time, and Mr Bocuse himself told me I’d obtained my three Michelin stars. I remember how surprised I was, and proud to the join the prestigious ranks of three-starred chefs at such a young age.
Why did you agree to come to Monaco?
Monaco is a varied, diverse city-state with a real fine-dining scene, where excellence is expected. Meeting and talking with Jean-Luc Biamonti* and Louis Starck** were part of the reason I accepted this new challenge. They are both passionate, empathetic men who share my values and vision.
What do you do when you arrive in a new place?
You need to respect its past and its heritage, and understand it. It is also very important to meet the staff. They are true professionals and gifted chefs, so it’s crucial to listen to them and talk so that we can all move forward together.
What are your plans for the Pavyllon Monte-Carlo?
First and foremost I want to cater to Monegasques, with a restaurant designed for them that they will enjoy all year round, seven days a week; a relaxing place with a warm atmosphere, an open kitchen, counter dining and good food without the formality, which appeals to all tastes and is convivial. Our guests can enjoy the experience in our various indoor spaces or on the restaurant’s large, sublime terrace.
An ethos that is in tune with your Pavyllon brand.
Yes, Pavyllon reflects my love of good food and my interest in culinary traditions from around the world. It also recalls the convivial atmosphere of the bistro from my childhood – my parents were bistro owners.
What ingredients would you like to work with?
The Mediterranean is overflowing with colour and gardens. We work with local and seasonal produce to create delicious dishes that respect the environment, our goal being to obtain a Michelin Green Star. I’m thinking about the tomatoes from Hôtel Hermitage’s own garden.
What’s your idea of a perfect menu?
One that sparks emotions in terms of the food, its presentation on the plate, and the sauce that ties everything together. You’ve probably heard that sauce plays an essential role in my cooking. “The sauce is the verb of the plate.”