At the end of a wonderful era – Style

Without a doubt, a new gastronomic point on the world map. Chef Christophe Cussac is the successor of the culinary traditions of, without exaggeration, the greatest Frenchman, Joël Robuchon. The sample was taken by Olga Karpova.

Christophe worked side by side with Robuchon for many years, becoming a worthy successor and adept of French haute cuisine. Cussac’s philosophy is simple but clever and involves using no more than three ingredients in a dish. His cuisine is strict, but at the same time sophisticated. He also prepares perfect mashed potatoes, which is an indicator of the highest skill for a French chef. Gourmets know what we’re talking about. In Les Ambassadeurs, the puree is tender, the consistency is close to a soufflé, and this dish, along with others, deserves attention. But not puree alone, of course. At Les Ambassadeurs, Christophe masterfully prepares Mediterranean dishes, transforming simple ingredients into haute cuisine that captivates with a variety of flavours.

Local gastronomic hits: cannelloni (rolls) of sea bream with black caviar, gamberoni (large shrimp) with salad and marinated burrata, lobster, lasagna with tarragon and spinach, John Dory fish with artichokes and seafood with saffron Arroz de Calasparra. Start your meal with some crusty bread from your local bakery (highly recommended, even if you don’t eat bread!). There are 19 types of it, served on a special trolley and always with a piece of butter. By the way, the cart will return at the end of dinner with desserts, which are also not to be missed.

In the meantime, enjoy a wonderful dinner and attentive service, not prim, but one that makes the atmosphere even more relaxed and friendly. The waiters feel the mood of the table and echo it. The interior of the restaurant with an open kitchen designed by the famous decorator and architect Jacques Garcia, who blurred the line between guests and chefs, provides an opportunity to look at the art of cooking in detail. There are two seating options: inside, overlooking the kitchen, or on the glass veranda overlooking the garden. Separately, it is worth noting the dishes, especially the substitution plates. Resembling amber, they were made by French-American glassblower Jeremy Vinterberg. The sumptuous dinner will be completed with fresh desserts featuring seasonal berries: Grand Marnier soufflé and caramelized puff pastry with light vanilla cream and wild strawberries.

After dinner, you can extend the evening in the hotel lobby bar, where it is worth booking a table overlooking one of Pablo Picasso’s works – the hotel owner’s recent acquisition. The Metropole Monte-Carlo hotel itself is ideally located in Monaco’s golden square, a few steps from the casino. In addition to Les Ambassadeurs, there is the Yoshi restaurant (the only Japanese restaurant on the Côte d’Azur to be awarded one Michelin star), the Odyssey restaurant and lounge bar, designed by Karl Lagerfeld, and the Metropole by Givenchy spa.