Michellin-starred Chefs at Hotel Métropole Monte-Carlo share their Renowned Recipes
Looking for some culinary inspiration this summer while cooking at home? Monaco’s Michellin-starred Chef Christophe Cussac has shared the secrets behind his renowned dish, La Monte Carlo.
For those looking to savour their sweet tooth, pastry chef Patrick Mesiano reveals the recipes for his famous Lemon cake and half-baked chocolate that pair perfectly with La Monte Carlo.
Both the chefs’ simple yet decadent culinary masterpieces can be found at the two Michellin-starred Joël Robuchon Monte Carlo, a Mediterranean-inspired restaurant located at Hotel Métropole Monte-Carlo. The luxurious belle epoque-style hotel first opened in 1886 and is home to two Michelin-starred restaurants and ODYSSEY, a cocoon of well-being imagined and designed by the legendary Karl Lagerfeld.
La Monte-Carlo
King Crab, Young Vegetables And Di Buffala Mozzarella
Ingredients for 10 people
4 pieces Sucrine
8 pieces Piccadilly tomatoes
4 pieces (30 gram) Mozzarella
2 Pieces Avocado
King Crab or prawns 200g
Riquette 1 Bunch
Parmesan cheese 12 pieces
Sardinian bread 1 piece
Truffle 4 gram
Espelette pepper 4 pinches
Curry 4 pinches
Sherry vinegar 30ml
Olive oil 90ml
Preparation
1. Wash and trim each sucrine in 4 vertically, each tomato in and each mozzarella in 4
2. Wash the avocado, remove the pit but keeping the skin. Then cut each half in 5 and remove the skin.
3. Fry the King Crab mixed with curry in olive oil
4. Mix the sherry vinegar seasoned with salt and pepper with olive oil. Season with salt and pepper with this vinaigrette
5. Arrange harmoniously on the plate, add parmesan shavings, small riquette, Sardinian bread, pinches of Espelette pepper and the chopped truffle
Lemon Cake
Ingredients for 1 cake
Flour T55 105g
Baking yeast 3g
Caster Sugar 100g
Whole eggs 100g
Butter 50g
Lemon zests 10g
Milk 30g
Candied lemon cubes 50g
Ingredients for the syrup
Water 200g
Caster sugar 50g
Lemon juice 100g
Preparation
1. Whisk the eggs, sugar and zests together, then whip up the ribbon. Add the flour previously mixed with the baking powder. Mix lightly with a whisk. Add the milk, the butter ointment and the candied lemons.
2. Butter and flour a cake tin, pour into the tin and bake at 200 Celsius, then lower the oven to 160 Celsius for about 30-40 minutes
3. For the syrup: bring the water and sugar to the boil, add the lemon juice and set aside
4. Prick the centre of the cake with a knife blade to check the consistency
5. Once baked, remove the cake from the rack and soak it with the syrup at 50 Celsius
Allow to cool before tasting
Half – Baked Chocolate
Ingredients for 4 people
Dark Chocolate 70g
Butter 90g
Caster Sugar 120g
Eggs 150g
Flour T55 40g
Hazelnuts 50g
Preparation
1. Melt the chocolate and butter at 50 Celsius
2. Beat the eggs and sugar with an electric mixer until the mixture whitens
3. Pour the chocolate-butter mixture, then add the sifted flour
4. Whisk everything together to obtain a homogenous mixture
5. Place the appliance in individual moulds previously buttered and floured, garnish to ¾
6. Sprinkle with crushed hazelnuts
7. Cook in an oven at 190 Celsius for 5 minutes
8. Remove on a rack once cooked, let stand 5 minutes, unmould and serve warm
