Pavyllon Monte-Carlo
Monaco
Pavyllon Monte-Carlo brings Yannick Alléno's counter-dining approach to Hôtel Hermitage. Around 30 seats face the open kitchen, making the preparation of dishes part of the meal. Chahan Minassian's interiors combine metallic wood, oak panelling and textured fabrics, while the planted terrace looks towards the sea and the Rock of Monaco. The cooking takes its cue from the Riviera, drawing on local ingredients and Mediterranean vegetables. Fish, meat, pasta and plant-based dishes form part of the restaurant's approach, with tasting menus offering a longer sequence. The counter encourages conversation with the kitchen; tables beside the windows and outside provide alternative settings.