Savoir-faire

Sen ... Sai ... s - translate 'Savoir' into Italian.

With nearly 40 years of know-how in the hotel and catering industry, named four times the best hotelier in France and Europe in the category 3 * under the Tulip Inn brand, quality manager of the same chain in France, Jean Pierre Escande is passionate about Customer Service. It was in 1981, that his wife, Alberte, took part, at his side, in this human adventure.

Monegasques known and recognized for their strong local involvement, these Ambassadors of the Principality, today offer their customers, beyond a creative Mediterranean cuisine, an amazing and unique sensory experience.

Here, everything is an excuse to awaken your senses; an intimate and elegant contemporary atmosphere, a rhythmic musicality and a wall of animated images of events and seasons, associations of subtle and original flavors ...
Indeed, Dominique Nouvian, former starred chef in 1989, the restaurant Borfiga in Eze (1 * Michelin) and the sous chef, David Castoldi, favor the agreement of the senses and seasons.

 Cookandshoot2017 CAS 2060 Copier