TO THE OTHER SIDE
In this cozy, private dining room, Franco-Japonese cuisine has never been so simple and obvious.
“It’s not about revolutionizing gastronomy, but about highlighting what the cuisines have in common,” explains Joël Robuchon. The mission is similar to that of Yoshi, the famous restaurateur’s other establishment in Monte Carlo. “We’re going to try and do this properly, with the sole ambition of successfully blending in Dassai sake.”
This project is not a quest for stars. The prices are affordable. The cuisine, much like chef Fabien François, is modest and precise. Relaxed and healthy eating at its best.
Les plats du restaurant.
RESTAURANT
A cinematic spiral staircase leads to the restaurant, where sake and fine food come together for a harmonious dining experience.In this cozy, private dining room, Franco-Japonese cuisine has never been so simple and obvious.
“It’s not about revolutionizing gastronomy, but about highlighting what the cuisines have in common,” explains Joël Robuchon. The mission is similar to that of Yoshi, the famous restaurateur’s other establishment in Monte Carlo. “We’re going to try and do this properly, with the sole ambition of successfully blending in Dassai sake.”
This project is not a quest for stars. The prices are affordable. The cuisine, much like chef Fabien François, is modest and precise. Relaxed and healthy eating at its best.
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Les plats du restaurant.
Le Chef cuisinier Fabien François.
« French cuisine pairs almost better with sake than with wine ! »
J. Robuchon
J. Robuchon
Originally from the north of France, Fabien François cut his teeth with Michel Roux, in England. He has worked with Joël Robuchon for ten years — seven of those at Yoshi, in Monaco. After working two and a half years as Executive Chef for Atelier Étoile, he agreed to join the DJR adventure.
“I’ve always loved to cook, paying particular attention to the ingredients. It’s a passion I’ve had since childhood — I can’t live without it.”
His tight-knit team of six in the kitchen shares his values: listening and trust. They execute, with passion, the dishes imagined by he and Joël Robuchon.
Sometimes, a sprinkle of Dassai will add a mist of flavor to a dish. Fabien François’ favorite dish on the menu? Black cod marinated in white miso.
“I’ve always loved to cook, paying particular attention to the ingredients. It’s a passion I’ve had since childhood — I can’t live without it.”
His tight-knit team of six in the kitchen shares his values: listening and trust. They execute, with passion, the dishes imagined by he and Joël Robuchon.
Sometimes, a sprinkle of Dassai will add a mist of flavor to a dish. Fabien François’ favorite dish on the menu? Black cod marinated in white miso.
“What matters is the purity of taste. We don’t mix too much. With Joël Robuchon, you are always seeking the perfect preparation and the right flavor. The simplest is often the most complicated.”
Japanese dishes are slightly adapted to a European palate. The menu features both French and Japanese starters.
You can also marry your sake to Japanese treats in the tea room, which offers a shorter menu of sushi, club sandwiches and burgers. Outside lunch and dinner hours (noon to 3pm and 6.30 pm to 10pm) the tea room becomes a place to sample sweet treats and beverages.
There is something for everyone, here - come and see for yourself.
Japanese dishes are slightly adapted to a European palate. The menu features both French and Japanese starters.
You can also marry your sake to Japanese treats in the tea room, which offers a shorter menu of sushi, club sandwiches and burgers. Outside lunch and dinner hours (noon to 3pm and 6.30 pm to 10pm) the tea room becomes a place to sample sweet treats and beverages.
There is something for everyone, here - come and see for yourself.
« What matters is the purity of taste. We don’t mix too much. With Joël Robuchon, you are always seeking the perfect preparation and the right flavor. The simplest is often the most complicated ».
F. François
F. François
Les plats du restaurant.
Le restaurant.