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Le Grill

Wood-fired meat and fish on the Mediterranean

Credit: Benjamin Vergely
Franck Cerutti and Patrick Laine Credit: Benjamin Vergely
Credit: Benjamin Vergely
Credit: Benjamin Vergely

This cultivated eatery has always been a big draw thanks to its central location and widescreen views of the glistening Mediterranean; now there’s an upgraded version. Le Grill’s new incarnation, on the eighth floor of Hôtel de Paris Monte-Carlo, has even more swagger thanks to a fresh 18-seater salon, named after Sir Winston Churchill, an extended outdoor terrace and an aquatic-looking interior.

Its main selling point is the wood-fired rotisserie: meat fans can feast on the Préalpes du Sud rack of lamb, while diners favouring piscine options may choose from the John Dory fish, bream or sea bass, all sourced locally. The Mediterranean is represented through various pasta dishes, including the “Pasqualina” ravioli, casarecce (“pasta like at home”) vongole and Tuscan or Ligurian risotto. 


All dishes are prepared by a team led by Alain Ducasse apprentice and executive chef Franck Cerutti, and pastry chef Olivier Berger. Wine lovers rejoice too: there are more than 700 vintages in the mix from the hotel’s deep vaults.


Visit the website

Credit: Benjamin Vergely

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