Refined cuisine

Refined cuisine
Refined
cuisine

Executive Chef Jean-Philippe Blondet, interprets Alain Ducasse's cuisine with a modern and refined approach, consistently championing and enhancing current seasonal produce, much of which is sourced from British and French suppliers.
Signature dishes include "Sauté gourmand" of lobster, truffled chicken quenelles and homemade pasta; Dry aged beef, artichoke and bone marrow and the decadent Baba like in ‘Monte-Carlo‘.