Destination: Monaco
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Joël Robuchon Monte-Carlo
Famed chefs Joël Robuchon and Christophe Cussac head this latest haute-gastronomy hot spot in the Hôtel Métropole, where patrons create their own menus from pricey but exquisite tasting portions of Mediterranean dishes. Highlights: tomato and caviar cappellini; tiny lamb chops with heavenly mashed potatoes, Robuchon’s signature dish; and original desserts like the Tibetan Secret, a green-tea and iced-melon parfait with whipped cream. The dozen chefs slice and chop in plain view in the open-plan kitchen, presenting quite a show.
Louis XV
The Hôtel de Paris jewel-box dining room looks more like a gilded Versailles salon, from the settings of crystal and gold flatware to the embroidered stools placed next to the tables for ladies’ handbags. But Alain Ducasse’s three-Michelin-starred landmark is not all show: the food is superb (sublime vegetables, perfectly cooked fish) and the service consistently friendly, making the bill less painful to pay. The cuisine transcends Mediterranean to create what Ducasse describes as “a contemporary update of southern French and Ligurian peasant food.” Leave room for the very grand desserts, like the mouthwatering praline croustillant pastry topped with an edible gold leaf.
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