This week, and until the end of August, the Monaco hotel, another emblem of the Societe des Bains de Mer, welcomes Chateau Sainte Marguerite, a classified growth of the Cotes de Provence, to the terrace of the Las Brisas restaurant for two months of a gastronomic experience. We tried…
In the heart of one of the most emblematic places of the principality, in the “kingdom” of Marcel Ravin, the chef of the eponymous gastronomic restaurant (2 Michelin stars), between the sea which gleams under the sun and the famous lagoon of the establishment much sought after by its clientele, this ephemeral installation, created with spirit, has established its colorful universe.
In reality, this Summer Kitchen by Marguerite, which takes up the codes of Provence, occupies three spaces of the Monte-Carlo Bay Hotel: the Cocoon Bay and the Hippocampe Bar (around the famous lagoon) from the beginning of June until the end of September or a little longer depending on the weather, and at the summer restaurant Las Brisas from July 1st to the end of August (lunch only). The scenography of the space embodies the vision of Provence according to Château Sainte Marguerite: an elegant, refined and contemporary Provence. The furniture, tableware and color palette celebrate the natural materials and aesthetic codes of the region, while reflecting the refined universe of the House.
Designed in collaboration with the hotel’s culinary teams, and under the chef’s watchful eye, the menu* showcases fresh, seasonal regional produce, prepared fresh on the barbecue. You might even think it’s the produce from the magnificent vegetable garden, just a few dozen meters away, that will fill these generous plates.
The dishes offered are designed to accompany the experience of Château Sainte Marguerite’s rosés. There are three that stand out: the “Symphonie Rosé 2024 Cru Classé” cuvée, presented in a new bottle decorated with a daisy – the House’s emblem – now certified organic and vegan, whose vintage now returns to its Château wine appellation thanks to the recent development of the estate; the “Fantastique Rosé 2024 Cru Classé” which illustrates the House’s quest for excellence, and finally “Marguerites en Provence Rosé 2024 Cru Classé” ideal for haute cuisine.
An opportunity to talk a little about this family, whose four children, the founding couple Brigitte and Jean Pierre Fayard, are involved in the management of the estate and the production of the wines, Olivier brilliantly leading the company which obtained Ecocert certification in 2003, and claims 100% plant-based production with registration with the Vegan Society. In 2022, the Fayard family and the Pernod Ricard group joined forces to continue the development of Château Sainte Marguerite, in France and internationally, a more than successful partnership as the Château approaches its fiftieth anniversary in 2027.
Provence on plates and in glasses
And the gastronomy, obviously high in these places, did not fail to distinguish itself under a more than radiant sun, flirting in recent days with a heatwave. For example, you can start with these “little things to share” (between 18 and 24 €): Small sardines in oil with toast and lemon, Zucchini flower tempura with green zucchini aioli, Octopus fritter with cassava flour, Creamy burata with balsamic vinegar and basil (There is also caviar, blinis and condiments!)… More than a nod to chef Ravin’s Caribbean origins, the “Souskaïs crudo” (and carpaccio) bring their spicy flavors around the vegetables: Cucumber (Garlic, mint, Greek yogurt, Sherry vinegar), Tomato (Sumac, spring onion, turmeric olive oil), Artichoke (Fleur de sel, parmesan, olive oil, lemon) to which we add Mediterranean Fish (Soy sauce, wasabi, ginger) or meat: Ground beef, cocktail sauce, chili pepper Jalapenos, fried green onions…
We could linger over some pasta (Lobster maccherancini with chips and cherry tomatoes, Penne alla putanesca, etc.), the risotto of the day according to the market rhythms, before happily attacking the fish on the grill or in the oven (Sea bream, sea bass, tuna, swordfish, etc.) or the meats (BBQ or on the spit): Black Angus beef rib, Lamb ribs and merguez, Free-range chicken with devil sauce spices, Rack of free-range pork with Colombo spices, Australian wagyu tagliata with balsamic condiment. A little room for dessert? A plate of fresh fruit (Good idea), an ice cream or a sorbet? The gourmet summer platter?
What’s next? We’re undecided. A dip in the Mediterranean (there’s a designated area with a lifeguard), or in the lagoon? A mattress for a welcome nap?
*We haven’t listed prices, as the differences between dishes vary significantly depending on your choices and appetite. However, a glass of Château Sainte Marguerite costs €17 (Symphonie), and a bottle costs €85 (Fantastique, 75 cl).
