A 2022 season full of novelties for Monte Carlo beach! Elsa’s restaurantthat offers exclusively organic food and fresh fish, defender of a new gastronomic generation, is pleased to welcome the Chef Mélanie Serre from May 11, 2022.
The brilliant 36-year-old Chef, former Executive Chef of the Atelier Étoile de Joël Robuchon, will be able to show off her sincere, generous and appetizing cuisine, declining it in the values wanted by the Ecocert level 3 certified restaurant since 2013: organic, local and seasonal .
A quintessential chic seaside destination since the 1930s, Monte-Carlo
Beach is preparing to launch the new configuration of the private beach, between fine sand and precious woods, and has enabled a new area dedicated to the little ones inside the mythical Olympic pool. But the news is not
End here: the hotel’s spa is regenerated with PAOMA brand products: ecological, ethical, certified organic and French-made luxury cosmetics.
Mélanie Serre takes the reins of the Elsa restaurant, “cooking from the heart”.
Originally from the Ardèche, Mélanie Serre was passionate about cooking from a very young age and has stringed together one experience after another in prestigious establishments, from the Eden Roc in Saint Barth to the Hôtel Métropole Monte-Carlo, which marks her first encounter with the land monegasque under the direction of Christophe Cussac. In 2015 she landed her first job as Chef at L’Atelier Étoile Paris, two Michelin stars, where she was promoted to Executive Chef the following year. In 2020, she took off and became part of the Parisian restaurant Louis Vins, winning the Gault & Millau award reserved for young talent.
Solar, affable and passionate, his cuisine reflects his personality, enhancing the raw material, the harmony of flavors and colors, with generosity and without ostentation. A decidedly modern vision of gastronomy, which frankly bets on simplicity and taste. Here the intention is not to surprise, but to delight!
“I am very happy and excited to return to Munich and work with the very strong team of the Elsa restaurant, in close contact with exceptional local producers such as the Domaine d’Agerbol or the Jardin des Antipodes. i love in
in particular, all the work from the land to the table, to be inspired by seasonal fruits and vegetables, making the most of the products, respecting the gifts of the land and the sea”, comments Melanie Serre.
“Monte-Carlo Beach remains true to its commitment to using zero-mile organic products and reducing waste, in order to enhance flavors, protect health and promote natural well-being. Mélanie Serre has conquered us, and we are sure that she will also kidnap the hearts and palates of Elsa’s guests; It promises to be a season full of flavors and surprises for everyone! add Daniel GarcelonGeneral Manager of Monte-Carlo Beach.
Appointment from May 11, in particular with these 3 signature dishes:
1. Carrot with cumin, pesto of its leaves, juice with notes
fresh orange and ginger
2. Cannelloni with clams and clams, lettuce cream, ricotta
Vermouth juice flavored with sheep and sea
3. Red mullet fillet, potato gnocchi, spicy arugula sprouts and
black garlic dressing