Monte-Carlo Inspiration Summer/Eté

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How did your relationship with monte-carlo société des bains de mer begin?

Alain Ducasse made the connection. I have worked with the chef at Le Meurice in Paris for about ten years. He knew that Monaco was one of my goals. The project was developed step by step. Why were you so interested in the Principality? The Principality embodies a quality and standard of excellence that I strive to achieve daily. The Hôtel de Paris Monte-Carlo is the only hotel establishment in Monaco that fully aligns with what I do today. For me, setting up there is the reward for twenty-five years of work. I rarely eat dessert at restaurants because I do a lot of tastings. But when I come here, the vanilla soufflé is my guilty pleasure. I won’t change anything about Le Grill’s soufflés: they are perfect! Will you dare to make your own soufflé nonetheless? No, we should leave what is very well done alone. But we will create a trompe-l’œil soufflé and desserts adapted to Le Grill. Will you offer desserts inspired by the region or even Monaco? From experience, I find that what works is what I present on social media. We will offer trompe-l’œil flowers and fruits as well as viennoiseries. Of course, we will follow the seasons as we do in all our boutiques. Will there be a pastry dedicated to Monaco? A dessert named after Prince Albert II will be made with marzipan, which the Sovereign particularly appreciates. For me, it’s like a reminiscence. The first dessert I made for my family was a strawberry cake with marzipan. I was 12 or 13 years old at the time. ■ As someone who dines at Le Grill when you visit, what do you think of the restaurant’s famous soufflé?

Gastronomy Gastronomie

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