Les Ambassadeurs by Christophe Cussac

The Métropole Monte Carlo Hotel, an iconic Belle Epoque extravaganza (1886), has been entirely revamped by Jacques Garcia, including the luxurious restaurant that sports the graphic palette so dear to the interior designer (bronze, ivory, warm yellow and gold). At the helm, virtuoso chef Christophe Cussac (former disciple of Joël Robuchon who ran the two-star restaurant before it closed for works) brilliantly navigates between a pure-bred Gallic culinary line-up and more modern recipes, all of which with the Mediterranean as baseline. Examples of the chef’s consummate skill include two sweet juicy langoustine tails, green beans and a Maltaise sauce. His high-flying, meticulous cuisine, depicted by spot on seasoning, cooking and plating, gives rise to dishes that are the quintessence of harmony and balance. Special mention for the incredible bread and dessert trolleys.

What makes Les Ambassadeurs distinct

• A Chef’s Table format inside the room, positioned as an up close view of the brigade at work
• Bread and dessert trolleys treated as core parts of the experience, not an afterthought
• Fines Bouchées, a 13 plate tasting format designed as a build your own progression

Signature Ingredients

• Lobster
• John Dory
• Artichoke
• Tarragon
• Spinach

Inside the Hôtel Métropole Monte Carlo, Les Ambassadeurs is a two Michelin star room shaped by Jacques Garcia’s Belle Époque palette and Christophe Cussac’s Mediterranean line. The cooking runs between French classic technique and modern compositions, with a Chef’s Table option close to the kitchen. The service is built around ritual and abundance, most famously the bread and dessert trolleys, and a tasting format called Fines Bouchées built as 13 small plates.