July 12, 2012
Haute-couture has, for decades, been a prominent feature of the Cote d’Azur’s most affluent and dizzyingly cosmopolitan cities and towns, such as St. Tropez, Monte Carlo, Cannes, Nice and Monaco, although predominantly in a fashion sense.
Yes, you certainly don’t have to walk far in the Cote d’Azur’s most glamorous towns before your eyes meet an elegant-looking individual dressed head to toe in the height of haute-couture fashion.
The haute-couture fashion this stretch of southern France has become seemingly irrevocably renowned for quickly moved into other walks of Cote d’Azur culture, including furniture, interior design and arts and crafts.
But have you ever heard of haute-couture cuisine?
In typical avant-garde fashion, Monaco is leading the way in the emerging concept of haute-couture cuisine, with one man in particular pioneering this new gastronomic scene on the Cote d’Azur – Paolo Sari, a dynamic and youthful Italian chef.
In combining the authentic and traditional Mediterranean cuisine the Cote d’Azur masters so effectively, with an exotic and teasing mix of cuisines and tastes from across the globe, Sari looks set to redefine cuisine in Monaco.
Sari, who has already earned himself a reputation as being a top, world-class chef, has been awarded with the privilege of being head chef of Monte Carlo Beach’s top restaurants – Le Deck, Sea Lounge, Restaurant Elsa and La Vigie.
All four of these impeccably high-quality Monaco restaurants, not only serve top-quality food that would be difficult to be surpassed anywhere, but are also located in the most stunning of settings, looking out towards the translucent waters of Mediterranean, which after dark, has the added beauty of the lights of Monte Carlo twinkling on its surface.
Paolo Sari intends to inject some multi-cultural, haute-couture cuisine into these four top restaurants, and bring some truly exciting and exotic flavours to Monaco.
“A gourmet restaurant could be compared to an haute-couture boutique: anyone can go, look, choose, try out and then go away with the perfect product,” said the top Italian chef in press statement.