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Forbes MC Staff   Forbes Monaco

The two phases of Michelin chef Yannick Alléno at the Hôtel Hermitage.

Article first published in Forbes Monaco March/April 2021 issue.

The two phases of Michelin chef Yannick Alléno at the Hôtel Hermitage.

The past year has been a tough one for refi ned foodies with restaurants closed completely or partially due to Covid restrictions, which is why the announcement of Yannick Alléno taking over the Michelin-starred Vistamar has whetted more than a few appetites.

In April, the multi-starred chef will transform Vistamar into Yannick Alléno at the Hôtel Hermitage. The port and palace views will remain but otherwise, the 52-year-old chef will be introducing an entirely revamped menu “off ering gastronomes in the region a chance to access this exceptional table.”

And in spring 2022, the second phase of this restaurant revolution will unveil a new signature interior, overseen by designer Chahan Minassian, the man behind Alléno’s emblematic Pavyllon brand.

“The Hermitage is everything I love, a charming historic hotel, I can't wait to cook here,” comments Yannick Alléno, who will take over from Philippe Borro. “For me, Monaco is a destination with a real culinary life and an extraordinarily pleasing spot where excellence is the order of the day.”

Alléno, who was born in Puteaux, outside Paris, became interested in cooking at age 15 and took his fi rst job at Le Royal Monceau under Gabriel Biscay. He received his fi rst Michelin star at age 31 and eight years later, in 2007, he was awarded three stars at the iconic Le Meurice on rue de Rivoli.

Today, he has two restaurants with three Michelin stars—Alléno Paris, ranked 25th in The Worlds’s 50 Best Restaurants, which he opened at the Pavillon Ledoyen on the ChampsElysées in 2014 (a meal will set you back between €230-€395 a person) and Le 1947 at Cheval Blanc in Courchevel. In 2019, he opened a third restaurant L'Abysse, a sushi counter located at the Pavillon Ledoyen, which boasts two étoiles.

For Louis Starck, general manager at the Hôtel Hermitage,.“The talent and visionary approach of this multistar chef, combined with our history and our know-how, promises great moments to our local and international clients.”

 

SBM has more michelin stars than any other European resort and vistamar's chef Jean-Philippe Borro has served up one of them.                                                                                                                                                                                                                      As the only resort in Europe to count a galaxy of Michelin stars, seven precisely in 2021, Société des Bains de Mer (SBM) continues to dazzle in culinary luxury. From three-star decadence at Ducasse’s Louis XV to one-star cuisine at Le Grill, Blue Bay and Elsa, the fi rst organic restaurant to ever receive the coveted nod from the red guide book.                                                                                                               Also noted in SBM’s group of seven, Vistamar has maintained its star at the Hotel Hermitage thanks to chef Jean-Philippe Borro, who will pass on the torch to Yannick Alléno in April.                                                                                                                                                                             “I grew up in a family where we cooked with products from our garden,” says chef Borro, an Auvergnat. “We would always get together for a big meal aft er harvest, eating stews and typical local dishes. You know, those authentic moments and fl avors are still etched in my memory.”                                                                                                                                                                                                                                    Borro, who took over last year from Benoît Witz (now at Elsa), was also strongly infl uenced by Italian culture on his father’s side and is still drawn towards pasta, tomato sauce and gnocchi which, he recalls, “formed my childhood.”                                                                                 While on vacation on the Côte d'Azur, Borro discovered the culinary philosophy of Alain Ducasse and his goal was set: “My only ambition was to work for this artist.”                                                                                                                                                                                                        After a stint at Le Taillevent in the City of Light, he entered the world of Ducasse starting at Ducasse Paris and then on to Louis XV Alain Ducasse at the Hôtel de Paris and the Abbaye de la Celle. And since 2020, he has been head chef at Vistamar, an intimate restaurant with exceptional terrace views of the palace and Port Hercules.                                                                                                                                                “All of these experiences have allowed me to acquire a great culinary mastery of the products of our soil and taught me to magnify every flavor with great simplicity,” says the Michelin-star chef.
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Forbes MC Staff   Forbes Monaco