Francis Sultana Brings Unique Flair to Robuchon Monaco with Three New Concepts

With a team of bakers, sommeliers, and specialist chefs, led by culinary director Chef Izu with Chef Frederic Garnier, local offerings pay homage to the late French chef Joël Robuchon, named “Chef of the Century” by Gault & Millau in 1989. Robuchon was always  dedicated to perfection and excellence in the culinary arts with an eye for elegance and storytelling in presentation. Who better to create three distinct yet complementary interiors than Sultana?

“It all started with the deli which was the prototype,” Sultana explains to Galerie. “The idea was to do something very Côte d’Azur with the Robuchon legacy, but for today. Very Grace Kelly and easy.” A bit later, he was approached again with the next two units, Le Petit Café and the restaurant Robuchon Monaco. “The restaurant is a tiny bijou and has more outdoor seating than indoors,” the designer says. “I chose all the glassware, the cutlery, the Ginori plates. I did the basic table tops and the chef added as he wanted for his dishes.”

These are the first independent restaurants Sultana has collaborated on and he has created three distinct yet complementary spaces. Visitors looking to immerse themselves in the experience should start the day with a coffee and one of the delicious croissants at Le Petit Café. Everything is so fresh and pretty, green and white rattan and outdoor seating. Come for the pastries and stay for freshly made salad, cheese, and bread. A contemporary café in the heart of Monaco.

Le Deli Robuchon serves as a cozy tea salon with 18th-century wallpaper; its an ideal place to visit for breakfast, lunch, snacks, or grab-and-go groceries or takeaway dishes. Akin to Le Petit Café but different, there is also a nice terrace to soak in the southern sun. Be tempted by the eggs Benedict with smoked salmon, but save room for a decadent île flottante dessert.

The gastronomic restaurant Robuchon Monaco, across the street from Le Petit Café, is a tribute to the French art de vivre and the glamour of its location. Come anytime of year and enjoy the luxury and comfort of the curved banquettes and relish the locale’s attention to detail, which only enhances the exceptional dining experience. For dinner, Chef Jonathan Larrieu suggests the roast chicken and of course, the famous mashed potatoes. Expert advice, but he should have mentioned to save room for one of the amazing desserts. Next time.

Sultana has precisely designed the restaurant with Schumacher and Bevilacqua fabrics, Ginori tableware, and hand-blown Venetian glassware. Other decorative materials include a marble bar with glass mosaics, eglomisé mirrors, and a graphic herringbone marble floor. “It was all about giving things a fresh look without losing the essence of what Robuchon was all about,” Sultana states. Mission accomplished.