Monaco · Hôtel Hermitage · Fine dining
Pavyllon Monte-Carlo
Yannick Alléno at the counter
Yannick Alléno’s Pavyllon at the Hôtel Hermitage brings his counter concept to Monaco: guests sit at a long counter facing the open kitchen while the chefs finish sauces built on his extraction technique, with a terrace looking over the port and a menu that is starred yet à la carte. It is haute cuisine at the speed of a bistro.
Signature dish
Alléno’s extracted sauces, à la carte at the counter
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