With two destination addresses in Monte-Carlo, Yannick Alléno continues to shape Monaco’s position at the forefront of contemporary gastronomy. What’s next for the multi-starred chef?
In Monaco, dining is an extension of the Principality’s refined way of life—and few chefs embody that standard as convincingly as Yannick Alléno. One of the most influential figures in modern French cuisine, Alléno has established a formidable presence in Monte-Carlo through two distinct yet complementary addresses at the Hôtel Hermitage: Pavyllon Monte-Carlo, where haute gastronomy is delivered with ease and generosity, and L’Abysse Monte-Carlo, a study in restraint and precision at the highest level. Together, they capture what Alléno does best: cuisine shaped by the Riviera’s atmosphere and produce, composed for a discerning international clientele— yet anchored in the fundamentals that define his cuisine.
This year, that influence will extend beyond his dining rooms, with Alléno set to play a key role in the Festival des Étoilés Monte-Carlo 2026, a cornerstone of Monaco’s culinary prestige. The programme is expected to include a series of four-hands dinners running between April and September 2026, followed by a gala planned for later in the year.
You return to the Festival des Étoilés this year. What does this event represent for you personally and artistically?
Personally, it’s a chance to reconnect with friends and to engage in culinary dialogue that goes beyond technique. Artistically, it pushes me to question, refine and elevate my cuisine.
How is Pavyllon Monte-Carlo distinct within your portfolio?
Pavyllon Monte-Carlo is 70 percent pure Pavyllon DNA and 30 percent adaptation to local context. Here, the Mediterranean shapes everything: the light, the rhythms, the produce. The cuisine is more rooted in the Riviera, while still anchored in the signature Pavyllon techniques and sense of elegance.
How do your extraction techniques translate specifically at Pavyllon Monte-Carlo?
These techniques are about seeking the juste goût, capturing the essence of a product and keeping only what is most pure and expressive. At Pavyllon Monte-Carlo, this approach becomes especially meaningful because the Mediterranean offers such extraordinary produce.
What inspired you to bring L’Abysse to Monaco?
Monaco has a unique energy, a dialogue between the sea and the elements. Here, we unite the four elements: the earth of the hinterland for vegetables, the fire of precise cooking and extraction techniques, plus the water and air embodied in each sushi through the master’s gestures. You describe the concept as “fine dining without formality”.
What does that mean in practice?
It means freedom. Freedom for the guest to feel perfectly at ease and freedom for the cuisine to express itself with sincerity. It’s haute gastronomy with a human touch—generous, approachable and joyful.
Where does a new dish begin for you?
Everything starts with emotion—the feeling I want guests to experience. Then come flavours, product and finally technique, which is just a tool to serve that emotion.
What is crucial to achieving such purity in sushi?
Everything matters. The sourcing of the fish with Éric Rinaldi’s U Luvassu, Monaco’s only remaining fisherman, the maturity of the rice, the temperature, the seasoning, the sharpness of the gesture: each step is a note in a score.
Does Monaco’s audience influence your creativity?
Monaco has a cosmopolitan energy. Guests arrive with high expectations and a sophisticated palate. That pushes me to stay sharp, to innovate constantly while keeping a strong French identity.
How do you evolve without losing your identity?
By staying loyal to my foundations: sauces, extractions and the French art of taste. My identity lies in the sauce— it keeps evolving, just as it does in my chocolate line.
What captures your current state of mind as a chef?
The sauce—always. It represents movement and evolution. Whether in a classic jus or a contemporary extraction, sauce is where I express myself most freely.
What excites you looking ahead to the rest of 2026?
We’re developing both Pavyllon and L’Abysse in Dubai, which is a major step. I’m also opening Pavyllon École with Institut Lyfe, focused on transmission. And then there is the Orient Express Corinthian, where I’ll oversee the entire food and beverage experience.
How do you see Monaco’s culinary future?
Monaco will continue to affirm itself as a global centre of gastronomy, where excellence meets innovation. I’m proud to contribute to that evolution.
