Style / Ambiance: Creative and original, Elsa has gone down a storm in Monte Carlo since Chef Jean Claude Brugel and his team took the helm.
Dishes such as warm anchoiade, sea bream carpaccio, asparagus and fennel served tartar-style are delicately made using the finest and freshest fish. Dessert menus are devoted to macaroons, but also include delights such as Provençal apricots in puff pastry and chilled quenelle with honey and fromage blanc. Despite its sumptuous menu, Elsa is slightly more casual than most gourmet restaurants in Monaco, its simple elegance and discreet service. It has been infected, perhaps, with a touch of the Beach Club’s leisureliness.