At Pavyllon Monte-Carlo, nestled within the elegant Hôtel Hermitage, Yannick Alléno reimagines the gastronomic experience by blending Mediterranean sophistication with contemporary audacity.
This restaurant features an open kitchen with a welcoming counter, where each dish celebrates the exceptional products of the region. It is a true ode to the generosity and art of living in Monaco, elevated by the Chef’s modern vision.
When Yannick Alléno infuses his Cuisine with the spirit of the Riviera
Yannick Alléno offers a culinary symphony crafted from the finest local ingredients, seasoned in an innovative way, enriched with his expertise, and inspired by his environment.
The guiding principles: fresh produce, respect for the seasons, a focus on plants and foraged ingredients, harmonious food and wine pairings, and a commitment to exceptional service.
The Chef and his team work with the best local products to create vibrant, sun-drenched cuisine that is both indulgent and lively. Modern techniques, such as cold extraction and fermentation, bring lightness to the dishes, while birch sugar naturally sweetens the desserts. Sauces, the true "language of French cuisine," are the essential element that binds the ingredients together.
The desserts of Maxime Vaslin
Pastry Chef Maxime Vaslin creates fresh, light, and indulgent desserts inspired by the terroir and its seasonal ingredients. These delicate creations blend precision with generosity, offering a refined interplay of flavors, textures, and colors.
Where to find us?
Our opening hour
Open Daily
- Lunch: 12:00 PM to 3:00 PM
- Dinner: 7:00 PM to 10:30 PM
Proper dress code required
Les Pavyllons par Yannick Alléno
In Paris, Monaco, and London, the Pavyllon concept offers guests the Yannick Alléno experience in some of the most beautiful destinations. With a strong identity rooted in the values of sharing, the dining experience revolves around the counter, facing the open kitchen. The menu features Pavyllon's signature dishes as well as unique creations that tell the story of a particular terroir, reinterpreted by Chef Yannick Alléno.
Découvrez aussi L'Abysse Monte-Carlo
L’Abysse Monte-Carlo brings together four elements through a complementary duo:
- On one side, the land of Monaco’s hinterland, providing vegetables, the fire of precisely controlled cooking, and the extraction techniques developed by Chef Yannick Alléno. On the other side, the mastery of water and air captured in every sushi, brought to life through the sensitivity and refined movements of Chef Yasunari Okazaki.
This harmonious collaboration creates a unique culinary experience that bridges the elements with artistry and precision.
Join the Pavyllon Monte-Carlo team
At Yannick Alléno Group, we encourage the creativity of our team members and emphasize learning through apprenticeship. Every member of our team plays a vital role in bringing our gastronomic vision to life, contributing to the excellence and innovation that define us.