Monaco: It is the south where this chef finds the answers he was looking for
New Exec. Chef impresses at Fairmont
Originally from the Champagne region, Philippe Joannès went on to train at some of the most prestigious restaurants in the country: Le Trianon Palace (Versailles), Le Royal (Deauville) and Le Camélia (Bougival).
But it is the south that delivers everything he has dreamed of: “a strong regional culture, a taste of authenticity, and a fusion of healthy produce,” revealed Philippe. “Here, the kitchen abides by the seasonal market. It is unimaginable to taste a strawberry in winter!”
To find his gourmet gems, Philippe travels the neighbouring countryside, spending his free weekends off the beaten tracks to discover, for example, an unusual lavendar honey. With regards to the sea, “The mullet is one of the best fish of the Mediterranean and the grilled sea bass with fennel is a real treat,” said Philippe.
“My priority is to work almost exclusively with local produce and add my interpretations to traditional dishes. Customers can appreciate the southern nature of our recipes being, above all, authentic.”