Haute-couture cuisine

Italian chef Paolo Sari believes a gourmet restaurant can be just as enticing as a haute-couture boutique

"A gourmet restaurant could be compared to a haut-couture boutique: anyone can go, look, choose, try out and then go away with the perfect product," says Paolo. He believes that a fine menu must include a range of preferential ingredients, a diverse selection of dishes and a burst of fresh delicacies.

This dedicated top chef has taken over the reins of four exquisite Monte Carlo Beach restaurants, previously run by Claude Brugel, who has transferred to the Café de Paris. Amid glorious views of the azure blue waters of the Mediterranenan, customers can indulge in fine cuisine in an elegant and sophisticated setting at either La Vigie, Restaurant Elsa, Sea Lounge or Le Deck, located directly by the pool area. 

The varied menu offers a string of simple yet beautiful creations made from some of the freshest ingredients of the region such as crisp caramelised aubergine with tomato sorbet, tasty spaghetti with caviar, an array of fine cut meats from a truffled fillet of beef, ruddy veal and lamb topped with a vanilla and lemon foie gras. 

For those with a sweet tooth, Paolo can muster up a fruitful selection of treats including a strawberry compote sprinkled with intricate chocolate gold leaves in addition to a heavenly Ricotto fondue. 

Born in Venice, Paolo has loved life in the kitchen from an early age and at just nine years old he won his first gastronomic contest. He successfully completed an apprenticeship in three different countries: Italy, Cambridge and Los Angeles and has taken on important positions in numerous leading establishments around the world: in London, New York, Lausanne, Los Angeles, Moskow, Tokyo, Osaka, Seoul, Beijing and Kuala Lumpar. 

Paolo now hopes to use his multicultural knowledge to create a fine selection of culinary creations and a burst of diverse and exotic flavours. Everyone is invited to come and experience these delicious delights! 

Katie Williams