12 Avenue des Spélugues
+377 93 50 65 00
With three restaurants, the “l’Argentin Monte Carlo”, the “Saphir 24, Lounge & Bar” and the “Horizon – Deck, Restaurant & Champagne Bar”, the hotel Fairmont Monte Carlo provides trendy and exclusive catering possibilities.
Facing the sea, this recently named as the “Best Hotel in Europe” at the prestigious Pinnacle Awards, also has a Best Craftsman of France as its executive chef, Philippe Joannès. Both facts make for very strong symbols of quality, to the point to call it the “paradise island”, either it be indulging with gourmet and romantic dinners, or with smaller appetizers during the day.
Although he is adapting and satisfying the guests’ requests all day long, we had the chance to meet this passionate chef, who is a person eager to share his experience and vision of good gastronomy. Actually, the commitment to excellence is one of the most important objectives of Louis Starck, the hotel director, a commitment which is completely embraced by chef Joannès and his team. With this perfect bond, Philippe Joannès has the chance to create remarkable and exciting menus that the guests can fully experience at the hotel’s restaurants: culinary desires at the “l’Argentin”, “Chic & Ethic” commitment at the “Horizon” or the reinvention of snacking at the endless “Saphir 24”.
Under the expert eye of the Best Craftsman of France, more than 70 people work actively at his command in front of the three kitchens of the hotel. The everyday effort is with one objective in mind, the creation of supreme products that will make your meal a moment of exceptional pleasure and delight when facing the sea, and thus, evoking the harmony that only quality service and products can provide you.
“People today are in constant stress situations, adopting a more and more frenetic kind of lifestyle. When they have their lunch at our restaurants, we want them to forget this and simply enjoy the smoothness of our dishes and experience a culinary journey where they will nourish their body and soul.”
There are no flaws nor categories: “The guest who sits down at one of our restaurants has the right to the same quality of service, whether they order a Caesar salad, a plate of snacks or a live lobster.”
The Fairmont Monte Carlo’s kitchens are build with the conviviality and sharing spirit in mind, there are no barriers between the culinary process and the guests. At the “l’Argentin” or the “Horizon”, they have the opportunity to face the chefs in their open kitchens and follow the development of their meal as it happens, a performance for the taste but also for the eyes, and all in a setting of harmonious luxury and purity of form.
When speaking about the future, Philippe Joannès predicts a return to the values that made him embrace his culinary career: the search for authentic products, the familiar and friendly spirit of sharing, and the transmission of know-how and skills. He also envisions: the further development of Private Dining by Fairmont Monte Carlo in upscaling the catering service even more, a new long-term partnership with celebrity chef “Nobu” after its successful pop-up period …
Joannès’ culinary culture strives to make you discover and rediscover everyday the beauty of simple and authentic products… and this is happening in one of the most sublime places of the world, the Fairmont Monte Carlo.