Le Grill in Monaco – soufflés and a sliding roof above Casino Square

On the eighth floor of Hôtel de Paris, Le Grill cooks Riviera produce over a wood fire, ends the meal with a soufflé and sits under a roof that slides open to the sky. It has held a MICHELIN star since 2019.

Le Grill occupies the top floor of Hôtel de Paris Monte-Carlo, eight storeys above Place du Casino. From the tables the view runs across the principality and the harbour to the Italian coast, and the roof slides back so that dinner can be eaten under the open sky. The restaurant received its first MICHELIN star in January 2019, when Franck Cerutti ran the kitchen, and it has kept it since; the 2026 guide confirmed the star once more.

01The kitchen today

The cooking is overseen by Dominique Lory, executive chef of Hôtel de Paris, with Julien Lasseaux running the restaurant day to day. The brief is in the name: fish, shellfish and meat cooked over a wood fire and on the skewer, built on produce from the farmers and fishermen of the region. The MICHELIN inspectors write that Lory adds "a whole new high-flying dimension to barbecue cooking" without losing the restaurant's old aura.

The dining room is dressed in blues and white, with large windows on the sea side and a terrace. Wine comes from the Hôtel de Paris cellar, which the hotel counts among the finest in the world, and is chosen by head sommelier Mathias Negro.

02What to order

The hotel names three signatures. Marinated gamberoni from San Remo come with a coral condiment and saffron; the free-range young chicken from the Vendée is roasted with herbs and served à la diable with wafer potatoes; and the Grand Marnier soufflé is described as a must. The rest of the Mediterranean section includes a raw royal sea bream with a delicate rockfish jelly, citrus and bottarga, a "bagnat" salad with tuna belly and anchovy, and a seafood risotto with squid and Menton lemon.

Insider tip

Jacket required at dinner; book lunch for the view in daylight.

From the wood fire come a blue lobster with crisp potato and coral, Mediterranean sea bass with fennel and the juices of a bouillabaisse, a rack of lamb in a savory crust, and cuts of Irish Black Angus, French pasture-raised and Castilian beef priced per person. In autumn an Alba truffle section appears, with home-made tagliolini and spiny artichokes or Normandy scallops with watercress and Piedmont chestnut, and white truffle can be grated over any dish.

Soufflés are a tradition here: besides Grand Marnier there are chocolate from the Alain Ducasse Manufacture in Paris, Tahitian vanilla, raspberry and hazelnut. Those who prefer not to choose can take the Constellation menu, which runs from the gamberoni to a soufflé of your choice, or come at lunchtime for the set lunch menu.

03Lunch or dinner

Lunch shows the view in daylight, from the Rock to the Italian coast, and the set menu makes it the more accessible way in. Dinner is the more formal occasion, with the jacket rule and the lights of the harbour below. Families are welcome: the restaurant has a children's menu.

For a weekend. For a lifetime.