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La Réserve De La Mala

THE DECORATION
To be in paradise is worthy … So we try to be worthy of the natural scenery that is offered to us and, like Sisyphus, we work every year to preserve the soul of the Reserve of Mala, bringing constantly more beauty.

Upon entry, a beautiful arch invites you to enter another dimension.
A few steps down, the first belvedere welcomes the massage corner and the
shop … Come down again, here you are on the first floor, called “Champagne
Bar”. This terrace suspended between sky and sea, will welcome this year some
beds, for the pleasure of the most romantic …

Take another small staircase, here you are at the “restaurant” …
You can then sit on the huge shaded terrace, sheltering armchairs
in teak and mosaic tables, or in the “Vips squares” of the pontoon, small spaces
private, separated by white curtains. The pontoon also welcomes on its
part advanced the first lines of sunbeds.

Finally the beach, entirely dedicated to the “farniente” with a quality service feet in the water, is arranged in several lines of deckchairs and parasols (service restaurant entirely assured on the beach).

The kitchen ?
Exceptional for a beach …
Continuous from 12h to 23h, you can enjoy a French-inspired cuisine, revisited with audacity and talent by the now essential, Jean-Marc Troussard.

The Chef suggests you to taste his Tabouleh of quinoa with herbs, tataki tuna with black sesame and ginger confit. It will be nice to continue enjoying a heart of Scottish salmon “organic” with black sesame, wok vegetable simmered with soy, or for lovers of pasta, succulent Linguini Vongoles “Comme d’hab”. You will also find a wide choice of pizza …

Finally, and to conclude on a note of sweetness, discover Burger of meringue with raspberries in smoothie with white chocolate and crushed pistachios.

The majority of our fruits and vegetables come from organic farming, especially Grasse orchards and vegetable gardens.

In addition, our wine list presents a selection of must-see wines and some of the most prestigious Grands Crus.

Elsa Restaurant

Anyone who still believes that luxury and organic are incompatible, find here a denial of weight. Nestled in the Monte Carlo Roquebrune Beach Hotel, an upscale resort in the 1930s revived by the designer India Mahdavi, Elsa is a concentrate of Riviera. White terrace overlooking the Mediterranean, graphic and clear room with azure walls, everything is in place. This attractive table, awarded in the “culinary creativity” category at the 2014 Organic Place Awards, is also the first restaurant in France to be able to boast of being both 100% organic certified and the bearer of a Michelin star *. This award, made in February 2014, is a victory for chef Paolo Sari, who has been involved for three years in a cuisine of excellence that respects nature.

Flowers and plants mingle To serve this demanding gastronomy, Paolo Sari worked in the hinterland of Monaco in search of local gardeners able to deliver exquisite vegetables and fruits without pesticides, picked at the peak of their taste quality. Free for the chef to reveal and marry their raw flavors, an art refined in the four corners of the world. The menus vary over the weeks, depending on what these producers harvest. That’s why one of Elsa’s flagship dishes, a vegetal and floral entry called “Bio Sama”, is never really the same. The sabayon of red fruits either, which celebrates spring strawberries, raspberries or cherries during the summer, etc.

An air of Italy When he does not pick in his immediate surroundings, Paolo Sari relies on the best soils: salt of Guérande and extra virgin olive oil from the hinterland of Nice, herbes de Provence and black truffle from Périgord, mountain beans and green citrus from the coast … Of course, Paolo Sari does not deny his native country, Italy, which is only a few kilometers from Monaco. Sanremo prawns, old parmesan artichokes, spaghetti, capelleti, gnocchi and risotto, Pantelleria capers and iced cappuccino are all on the menu.

A resort in organic clothes Sunday, brunch day, the chef exposes the arrivals of the day, rough. The guests choose what whets their appetite and the maestro cooks them especially. A privilege that requires, as for other meals, to book well in advance. Especially since the honors of Michelin have placed Elsa in the spotlight, the number of seats is limited (30 indoor, 30 on the terrace), and the stoves only run between March and October. If you want to extend your stay, know that the resort that houses it, owned by the Society of Sea Baths (held 70% by the Monegasque government), has converted its three catering points to 100% organic . Until the mini-bar in the rooms! A rarity that deserves a detour …

*: Other starred chefs very committed to the organic had not yet official certification for the restoration in spring 2014, when Paolo Sari was distinguished.

La Pinède Restaurant

La Pinede has been an institution on the French Riviera for many years. Ideally located by the Mediterranean sea, this former fisherman’s shack in Cap d’Ail has become a pleasant restaurant where fish lovers gather.Fishes come directly from Corsica and are served poached or grilled, on the beautiful terraces, by the water.

La Pinede is open every day (expect on wednesdays) from march to october, for lunch and dinner.

La Pinede can organise your weddings, communion, baptism, private andt corporate parties. We will be happy to prepare a personal offer for you.

Come and try our rockfish soup, the “bouillabaisse” in two services (on order), fried seafood Royale, fishes from the Mediterranean (sea bass, sea bream …) and the finest crustacean (lobsters, spiny lobster, prawns, flat lobsters …)Enjoy our menus and our wine selection.