Pavyllon Monte-Carlo

Michelin-starred French restaurant by Yannick Alléno, Hôtel Hermitage Monte-Carlo in Monte Carlo

Address: Square Beaumarchais, Hôtel Hermitage, 98000 Monaco
Phone: +377 98 06 98 98

French

Menu prices: 24–1000 · £££ · Median main: 68 · 31/31 with a published price

Michelin-starred French restaurant by Yannick Alléno, Hôtel Hermitage Monte-Carlo

Our Caviar

• OSCIÈTRE CLASSIQUE PRUNIER - 50G — 200
• OSCIÈTRE CLASSIQUE PRUNIER - 125G — 500
• OSCIÈTRE CLASSIQUE PRUNIER - 250G — 1000
• PRUNIER CAVIAR BY THE SPOON - 5G — 25

Creative Cold Starters

• LANGOUSTINES, WITH CURRY MAYONNAISE — 94

  Tuile biscuit with herbs
• VEGETABLES TARTLET, WITH CAULIFLOWER CREAM — 31

  Herb-infused vegetales “Couscous”
• SEA BREAM SASHIMI, FRESH CUCUMBER — 42

  Lemon rice vinaigrette
• BLUEFIN TUNA AND SANREMO RED PRAWN — 72

  Oscietra caviar condiment, texture cold dashi

Vegetables Appetizers

• VEGETABLES EXTRACTIONS BROTH, GREEN CHARTREUSE — 27

  Celery ravioli with horseradish and raw “sylvestre” mushrooms
• POIVRADE ARTICHOKES, CLASSIC WITH PARMESAN — 29

  Burst of toasted yeast
• MAN’OUCHÉ SOAKED IN ZAATAR, POWDERED HERBS — 25

  Intense Oriental flavours
• MODERN RATATOUILLE, LOCAL VEGETABLES — 32

  Green coulis

Creative Hot Starters

• WOODLAND VELOUTÉ — 32

  Raw porcini mushrooms and crispy parmesan
• CHEESE SOUFFLÉ, STEAMED — 39

  Watercress saucewith smoked eel
• LANGOUSTINE PIE — 125

  Caviar Prunier and “Beurre Blanc“
• SCALLOPS IN THE SHELL, WITH BONE MARROW — 74

  Ibérico ham extraction with Prunier caviar
• TWO SUNNY-SIDE-UP EGGS WITH WHITE TRUFFLE — 78

Our Pasta

• CASARECCE CACIO E PEPE, RED PRAWNS TARTARE — 76

  Local lemon
• GREEN LASAGNA MILANESE STYLE AND PARMIGIANO REGGIANO — 42

  Luigi Taglienti’s recipe
• RIGATONI, STROGANOFF STYLE — 44

  Smoked paprika and crispy potatoes

Our Fish and Meat

• SEABASS AIGUILLETTES, "À L'ASSIETTE" — 90

  Tomato syrup, capers and parmesan seasoning shavings
• SOLE FISH FILLET, SAFFRON AND “VIN JAUNE” SAUCE — 68

  Bouchot mussels
• YELLOW TAIL, TUNA AND OTHER NOBLE PIECES — 83

  Sliced by our sushi Chef to enjoy his art and rice
• CIANS TROUT AIGUILLETTES — 48

  Ginger butter and horseraddish
• GUINEA FOWL LEG & BREAST — 62

  Confit lemon and and swiss chard leaves
• VEAL SWEETBREAD, ROASTED IN SALTED BUTTER VEAL — 69

  Chanterelle mushrooms simmered in “vin jaune”
• VEAL AND SAGE "SALTIMBOCCA" — 65

  Tomato and shallot bernaise, capers and lemon

Must Have

• WAGYU BEEF MILLEFEUILLE LAYERING, PARIS MUSHROOMS — 134
• BLUE LOBSTER, WOOD FIRE GRILLED — 118

  Traditional white butter with ginger
• VEAL MILANESE, LOCAL STYLE — 114

  Cheese fondue and Datterino tomatoes

Our Desserts

• MATURED CHEESES SELECTION — 24