From pastries to cocktails, this hotel offers a 100% chocolate "menu"
The Hôtel Métropole Monte-Carlo celebrates chocolate in all its richness with a Chocolate Time entirely dedicated to gourmet delights. Patisserie, mixology and childhood memories come together for a comforting sensory experience imagined by the hotel's chefs.
When winter arrives in Monaco, the Hôtel Métropole Monte-Carlo chooses to respond in kind. In the hushed atmosphere of the Lobby Bar, the establishment is inaugurating Chocolate Time, conceived as a veritable ode to chocolate, on offer until the end of March 2026. at the helm is a trio of accomplices: Christophe Cussac, Executive Chef, Patrick Mesiano, Pastry Chef, and Mickaël Bellec, Head Barman, united by the same desire for generosity and comfort.
"We wanted to propose an offer that fused mixology and gourmandise. Chocolate was the most appropriate product," sums up Mickaël Bellec. After exploring the codes of the classic tea time, the team opted for a radical departure: a 100% chocolate rendez-vous, in all its forms.
A chocolate bar with a touch of childhood
Conceived as an ephemeral chocolate bar, Chocolate Time features desserts to share (or not) that echo the fondest memories.
Chocolate fondue is the obvious choice, both playful and irresistible. alongside it, the chocolate caramel peanut bar plays the crunchy card, while the cookie with its vanilla ice cream conjures up a gourmet nostalgia. More delicate, the brioche crème brûlée with chocolate chips seduces with its softness and balance.
The pastry menu deepens this chocolate exploration with more structured creations. Guanaja" chocolate finger, crispy milky tart, dark chocolate mousse, cocoa marble or chocolate flan... Cocoa is celebrated in all its forms.
When mixology reinvents chocolate
On the bar side, Mickaël Bellec has designed a cocktail menu as a natural extension of the patisserie. "We wanted to give customers a new sensory experience," he explains. Three alcoholic creations and a mocktail make up this score, each exploring chocolate in a subtle, contemporary way.
These include the Noir Intense cocktail with Macallan Harmony V whisky, spiked with Phoenix Honey Orchid tea, tonka bean and Angostura, and the Cascade Chocolatée, which blends vanilla-infused gin, amaretto, Kahlúa and chocolate. The alcohol-free Choco-Délice combines apple juice, homemade caramel syrup and spiced cocoa nibs, then Ginger Ale for a lively finish.
The head bartender also had fun bending the codes with a transparent cocktail, the fruit of a clarification project: "We asked ourselves about the 100% chocolate cocktail. We created a choco milk punch, very smooth and light. You can taste the rum infused with cinnamon, gingerbread, chocolate... everything is infused and macerated for 24 to 48 hours to let the aromas speak for themselves."
An invitation to comfort
Hot infusions, traditional hot chocolates and subtle cinnamon flavors complete this winter interlude, designed as a gourmet refuge in the heart of the Principality. "Chocolate evokes comfort", says Mickaël Bellec.
Chocolate Time at the Métropole Monte-Carlo elegantly delivers on this promise, transforming each tasting experience into a suspended moment.
