Eat: Joël Robuchon restaurant, Monte Carlo

It’s no secret that Monaco is a place of indulgence, but with so many fine dining options on offer, how does one choose. For LOVE TWAIN, an interior collaboration with Karl Lagerfeld, a menu created by the legendary Joël  Robuchon and an Executive Chef with more than 32 years of experience under his belt sealed the deal.

Nestled in the opulent surroundings of Hotel Metropole Monte-Carlo, Joël Robuchon restaurant has long held legendary status. With a dining experience that is as much about the palate as it is about sight and visuals, Robuchon offers a gastronomic dining experience which focuses on the finest of ingredients. We spoke we head chef Christophe Cussac. 

All about Christophe Cussac


Time spent as Head Chef: 32 years

The best part of working at Joël Robuchon is: Working with Mr. Robuchon is an honor especially working in a gastronomic restaurant where the concept is mainly to please the clients and be close to them through the open kitchen

Where did you begin your career? I began my career at the Concorde Lafayette in Paris with Mr. Robuchon as an Administrative Assistant to the Executive Chef

What drove your passion for food? I was born in a family who owned a hotel-restaurant and it was very naturally that I was drawn to this profession

What is your food philosophy? Authenticity, simplicity, conviviality

Signature dish: SARDINE with green asparagus and lemon confit from Menton

Career highlight: When as a 32 years old chef, our family restaurant « L’Abbaye St Michel » in Tonnerre in Yonne region obtained for the first time 2 Michelin Stars

Let’s talk about Joël Robuchon

Most popular dish: Egg soft boiled, crispy, with caviar and smoked salmon

Personal favourite: LANGOUSTINE in a crispy parcel with basil dressing

Must try for breakfast: The breads with 15 different varieties and Viennese pastries prepared daily in the bakery housed within the Hotel

Must try dinner choice: The menu « Découverte » with a tasting of 8 dishes a real gourmet voyage within the Mediteranean gastronomy

Red wine of choice: Saint Joseph “Collection Joël Robuchon” Paul Jaboulet Ainé

White wine of choice: Bellet Château de Bellet”La Chappelle”

Most decedent dessert: The lemon tart from Menton

What makes the Joël Robuchon dining experience unique? A choice of exceptional products combined with great simplicity of a French traditional cuisine, enhancing all flavors. The best of local fishing, organic and farm local products, a unique atmosphere make the Restaurant Joël Robuchon Monte-Carlo an exceptional gastronomic parenthesis

Current menu influence in one word: Mediterranean

Best time to visit: At night for either a romantic diner or a privileged time amongst friends

Dress code: Casual chic

The atmosphere is all about: A very warm ambiance created by designer Jacques Garcia

Tip for the best table: La table du chef where guests can admire the work of Executive Chef Christophe Cussac and his team performing a subtly orchestrated choreography