Monaco, Europe’s Mediterranean marvel, is making headlines in the gastronomic world with the recent appointment of two celebrated chefs in Europe’s gourmet capital.
Benoît Witz’s succession from Joel Garault as Executive Chef at Michelin-starred restaurant Le Vistamar at Hotel Hermitage Monte-Carlo; together with Jean-Claude Brugel’s appointment as chef at renowned restaurant L’Hirondelleat Thermes Marins Monte-Carlosignals a new era for Monaco’s culinary scene.
Benoît Witz takes his passionate interpretation of French cuisine to Le Vistamar
Born in France’s north eastern Alsace region, Benoît Witz started his culinary career in the 1980s as a commis chef in world-famous Paul Bocuse’s restaurant in Lyon. Shortly after, he made his way to Pré Catelan restaurant in Paris before becoming a founding member of theLouis XV-Alain Ducasse restaurant at Hôtel de Paris – Monte-Carlo. Under the tutelage of famed celebrity chef Alain Ducasse, Benoît Witz refined his culinary skill and was soon appointed as chef at Ducasse’s romantic hillside hideawayBastide de Moustiers Hotel & Restaurantin Provence, where he stayed for the next four years.
In 1999, Witz used his skilled technique and passion to reopen Hostellerie de l’Abbaye de la Celle near Aix en Provence. The restaurant was rewarded with a Michelin star in 2006 and has held the title since.
Jean-Claude Brugel, Chef of L’Hirondelle at Thermes Marins Monte-Carlo
“I am very happy today to see Benoît succeed Joel Garault in the Hotel Hermitage Monte-Carlo kitchens,” said Alain Ducasse. “He has nursed a long love story with Mediterranean cuisine with passion, talent and extreme precision for the past 30 years.”
An expert in refined yet authentic Mediterranean cuisine, Benoît Witz’s culinary residency at Le Vistamar is eagerly awaited by Monaco and the world.
Jean-Claude Brugel brings his unique cooking techniques and flair for flavors to L’Hirondelle
Originally from South-West Tarn-et-Garonne region in France, Jean-Claude Brugel studied in the hotel industry before settling in Côte d’Azur/French Riviera, where he developed a precise and innovative style of cuisine, learning from acclaimed chefs such as Roger Vergé and Joël Garault.
In 1992, he joined Monte Carlo Société des Bains de Mer where he built an international reputation at the Monte Carlo Beach Hotel. In1996 he presented and won the much coveted ‘Meilleur Ouvrier de France’ award, ran only every four years since 1924 in France. In 2011 Brugel took over the kitchen atBrasserie du Café de Paris and reinvented the traditional dishes of this high-end brasserie in the veryheart Monte-Carlo.
Jean-Claude Brugel succeeds Jacky Oberti atL’Hirondelleat Thermes Marins Monte-Carlo. He says, “It’s a real privilege to use my know-how to create a refined and balanced cuisine inspired by the seasons and the Mediterranean with healthy and tasty new cuisine atL’Hirondelle.”
Signature Raw Vegetables Basket at Restaurant L’Hirondelle
Monaco’s hottest restaurants L’Hirondelle and Le Vistamar supports sustainability
To show solidarity, both L’Hirondelle and Le Vistamar now support the initiative from Fondation Prince Albert II de Monaco to promote responsible consumption of sea products through the Mr. Goodfish programme for sustainable fishing in the Mediterranean. Mr.Goodfishis a campaign on the sustainable consumption of seafood products, launched under the umbrella of the World Ocean Network.
Benoît Witz, Executive Chef at Le Vistamar at Hotel Hermitage Monte-Carlo
Monaco’s new appointments are bound to excite and invigorate the European city’s culinary scene. The exclusive destination remains one for the discerning palate of all tastes and budget and is home to nine Michelin star-rated restaurants.