Pavyllon Monte-Carlo - Hôtel Hermitage

Rating: 16
Author: Gault&Millau

98000 MONACO

16/20
Remarkable Restaurant

BOOK

5 PHOTOS

Chef: Hendry Angwe Mezah
Cooking: French | Gastronomic
Services: Accomodation | Valet parking
Style: Elegant | Exceptional setting

Budget (€)

Indicative price per person (excl. drinks)

89 to 240

Gault&Millau's review 2026

Chic: Yannick Alléno in Monte-Carlo! For the past three years, the Hermitage's flagship restaurant, under the direction of SBM, has been living through a new era with the unabashed inventiveness of this well-thought-out "Allénian" cuisine, which so effortlessly blends the ancient and the modern. You'll enjoy familiar flavors and precise sauces, without any banality, as each dish has its own signature: scallops fricasseed with herbs, the famous cheese soufflé reinvented with celery extraction, and even the "badaboum" egg with osciètre caviar and smoked cream. Some dishes flirt with the €100 price tag, which you won't regret when you taste the roasted turbot "knotted" with marrow bones before the inspired desserts like the hazelnut bricelet. The service is impeccable, and the extensive cellar explores every region, with a few bottles under €100.