Les Ambassadeurs by Christophe Cussac
Monaco, France
⭐2 Stars
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
- Chef's Table Experience: The restaurant offers a unique Chef's Table where guests can witness the culinary choreography of Chef Christophe Cussac and his team, providing an intimate view into the kitchen.
- Historical Reinterpretation: Les Ambassadeurs by Christophe Cussac is a modern reinterpretation of the original 1920s restaurant, blending historical significance with contemporary Mediterranean cuisine.
- Bespoke Dining Elements: The restaurant features bespoke glass-blown bowls and a distinctive décor designed by Jacques Garcia, including burnt orange-hued bouquets and desert-colored candle holders, enhancing the dining ambiance.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Les Ambassadeurs by Christophe Cussac in Monaco include:
- Fresh marinated sardine: Featured prominently in a signature dish, often paired with preserved lemon to highlight Mediterranean freshness and simplicity.
- Caviar: Used in elegant preparations such as sea bream tartare and caviar cannelloni, adding luxury and texture contrast.
- Menton lemon: A key ingredient that brings bright acidity and regional authenticity, often used to elevate seafood dishes.
- Red prawns: Celebrated for their sweetness and freshness, appearing in dishes with complementary ingredients like rosemary burrata.
- Lobster: Incorporated in refined dishes such as lobster lasagna with tarragon and spinach, showcasing rich flavors and delicate textures.
These ingredients are carefully combined in dishes that emphasize simplicity, authenticity, and a balance of three key flavors per plate, reflecting Chef Cussac’s philosophy of transparent and authentic Mediterranean cuisine. The use of local and seasonal elements like Menton lemon and fresh seafood underscores the restaurant’s commitment to regional excellence and innovation.
Menu & Pricing
Current Offerings & Prices
Les Ambassadeurs by Christophe Cussac - Current Menu Options and Prices
Set Menus
- La Dégustation Tasting Menu
- Description: A refined tasting menu showcasing Mediterranean cuisine with a focus on simplicity and clarity of flavors, typically involving multiple courses that highlight the chef's philosophy of three-flavor dishes.
- Price: €295 per person
- Availability: Dinner only, Thursday to Monday, 7:30 pm - 11:00 pm
À la Carte Options
- The restaurant offers a selection of à la carte dishes featuring Mediterranean and French gastronomic specialties. Examples of dishes include:
- Gambero rosso and burrata with rosemary
- Lobster tarragon spinach lasagne
- Sole with lemon de Menton beurre battu
- Pigeon with creamy lettuce and parmesan
- Entrecôte with marrow toast and Melba sauce vigneronne
- Additionally, there are about fifteen "fines bouchées" (luxury tapas) for those who want to sample a variety of flavors.
- Indicative price per person (excluding drinks): €255 (approximate average spend)
Menu Descriptions and Courses
- The cuisine is described as simple, contemporary, and authentic Mediterranean with a splash of adventure.
- Starters include appetisers such as pissaladière (a Niçoise specialty) and wafer-thin crackers, followed by amuse-bouches like skinless tomatoes with sardines.
- Bread service features a unique glossy wooden bread trolley exclusive to the hotel.
- The dishes emphasize clarity and memorability of flavors, avoiding overcomplication with foams or excessive garnishes.
Special Seasonal Menus
- No specific information on seasonal or special menus was found in the current sources.
Summary Table
| Menu Type | Description | Price | Availability |
|---|---|---|---|
| La Dégustation Tasting | Multi-course tasting menu with Mediterranean focus, simple and memorable | €295 per person | Dinner Thu-Mon 7:30-11pm |
| À la Carte | Mediterranean and French dishes including seafood, meat, and luxury tapas | Approx. €255 | Dinner service |
Note: No explicit prices for individual à la carte dishes or special seasonal menus were found. The prices and menu descriptions are based on the latest available reviews and restaurant information as of 2025.
If you require further details or the latest updates, contacting Hôtel Métropole Monte-Carlo directly is recommended.