NEW OPENING: LES AMBASSADEURS BY CHRISTOPHE CUSSAC (Monaco)
After two years of reflection and substantial work, what was once a gastronomic mecca in 1920 under the name of Les Ambassadeurs, is coming back under the helm of Michelin-starred chef Christophe Cussac. |
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NEW OPENING: LES AMBASSADEURS BY CHRISTOPHE CUSSAC (Monaco)
After two years of reflection and substantial work, what was once a gastronomic mecca in 1920 under the name of Les Ambassadeurs, is coming back under the helm of Michelin-starred chef Christophe Cussac. |
Catégorie : Europe - Monaco - Gastronomie -
Gastronomie
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Enregistré par la société HOTEL METROPOLE MON
The restaurant “Les Ambassadeurs by Christophe Cussac’” opens its doors in Monaco.
Christophe Cussac, a marker of simple great cuisine
Journeys like that of Christophe Cussac belong to a certain kind: that of chefs who live through their era by being at the right place at the right time.
Few can claim to have known the Jamin-Robuchon era (1981), followed by Troisgros Roanne, and then go on to the family abbey inn of Saint Michel, in Tonnerre in Burgundy (two stars), the Reserve de Beaulieu (two stars), and finally the Metropole (since 2004) to accompany Joël Robuchon ; whilst still retaining those two stars.
Having had such an instrumental role behind the scenes, he now stands in the spotlight to unveil the launch of his restaurant "Les Ambassadeurs by Christophe Cussac", reviving the acclaimed cult venue of the 1920’s.
"Over time," he says, "I have learned to simplify, to go straight to the products, without complicating them. My goal is that when someone tastes my cooking, they immediately understand. And remember it. That's my ideal. Keep it simple, but above all good".
His new menu reflects this approach, including one particular dish that took everyone by surprise: his freshly marinated sardine, caviar and Menton lemon.
This tasty yet risky dish speaks of the Mediterranean with panache. Another dish which is surprising for its simplicity is the sea bream tartare and caviar cannelloni which will surely become a popular sensation.
The menu is clear and straightforward: Gamberoni rossi, summer salad, rosemary burrata; lasagne of lobster, tarragon, spinach and spianata; John Dory and artichoke, coriander broth; veal chop, porcini mushroom sauce "Arroz de Calasparra" saffron seafood.
And of course, the desserts are fresh and relevant with the seasons: beechwood-smoked chocolate with crunchy gavotte or lemon tartlet with basil sorbet. Christophe Cussac's menu is simple and authentic: three flavours per dish, to highlight the essential ingredients.
An open-plan kitchen
Upon discovering the new restaurant " Les Ambassadeurs by Christophe Cussac", the regulars of the Hotel Metropole Monte-Carlo will immediately understand that the restaurant is returning into its century with a desire for openness and transparency.
"Les Ambassadeurs by Christophe Cussac" will restore a new atmosphere for gastronomes to enjoy, closer to the hard working team.
It will also be possible to get closer, at the chef's table, or in the kitchen area, to discover the world of patisserie and bakery. Their creations are highlighted during rituals that punctuate the service with the stunning appearance of the bread and dessert trolleys to the great delight of the hosts.
If Les Ambassadeurs is back, it's not to make a show, but to give regulars and newcomers some good news: simple cuisine at its finest is back!
The new look of Les Ambassadeurs by Jacques Garcia
As for the décor, it follows the graphic rhythm of the hotel orchestrated by the famous architect-decorator Jacques Garcia.
In the restaurant "Les Ambassadeurs by Christophe Cussac", the Garcia style accompanies the spirit of the new menu with luminous tones: bronze, ivory, luminous yellow, gold, for a warm and Mediterranean spirit, creating a fresh and welcoming atmosphere.
The "Garcia style" offers a unique design in one of the Principality's most anticipated gastronomic restaurants.
Everything in the design is brought together to create an atmosphere that is both friendly and spectacular, a way of maintaining the prestige and the "social dining" appeal that is so dear to the Monegasques.
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