Food and drink
In such surroundings, you would expect grand cuisine stuck in the past. You would be wrong. What you get is southern French cooking, with Italian and slight Asian influences, worked up in a contemporary manner which astonishes the senses but doesn’t betray its origins. No-one in Provence ever created a dish of sea-bass with squid and marjoram ravioli in an artichoke stock.
But, for all its fanciness, the dish remains Provençal at base. That is the great achievement of Ducasse and his main man in Monaco, Franck Cerutti. They’re equally dextrous with fish, meat and vegetables – and the desserts are to sigh for.
Formal (jacket and tie, or decent frock for Madame). The sumptuousness of the surroundings and flotilla of staff might intimidate the uninitiated. Don’t allow them to. These people may have served every famous person on the planet – but they still need you more than you need them. Conduct yourselves as if you were nobility (which, if you can afford these prices, you very well might be) and this was your court.
Within the Hotel de Paris overlooking the Casino Square - in other words, at the very heart of Monte-Carlo, amid the richest few square yards in Europe.
Oh dear. Please don’t read on if you’re of a nervous disposition. The lunch – two course, cheese, dessert, wine and coffee – works out at around 142 euros. The gourmet dinner menu is 286 euros (that’s per person, not for the whole restaurant). Go à la carte and you're into telephone numbers.
- Special occasions