Monte-Carlo Bay Hotel & Resort, with its 10 acres of gardens

At Blue Bay Marcel Ravin in Monte Carlo, chef Ravin’s poetic Martinique-meets-Mediterranean cuisine has been rewarded with two Michelin stars – and transformed the Monte-Carlo Bay Hotel & Resort into one of the principality’s most exciting culinary destinations. When Ravin invited three-Michelin-starred French chef Anne-Sophie Pic to a special collaboration at his restaurant within a restaurant, the result was culinary magic

LUX: Marcel, how was your experience of the “four-hands” dinner, where you worked with chef Anne-Sophie Pic?

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Marcel Ravin: Wonderfully good! Chef Anne-Sophie Pic has everything you look for in a chef. The camaraderie, the sense of sharing and the respect for the teams made this dinner a moment suspended in time.

Chefs Anne-Sophie Pic and Marcel Ravin, creating a four-hands dinner at Blue Bay Marcel Ravin

LUX: What else would you love to do and achieve at Blue Bay, Marcel Ravin?

MR: I would like to finalise the concept of the restaurant within the restaurant, La Table de Marcel. This is a place of expression with just eight seats, where we will offer an exceptional gastronomic experience to privileged guests, combining culinary art and culture. The goal: to make it a Michelin-starred restaurant itself.

LUX: Have your ideas for your cuisine changed over the years?

MR: It is important for anyone with a passion to maximise the possibilities of the knowledge they have acquired. For me, it’s an eternal renewal based on research at the cutting edge of creativity.

The two chefs at work together for the event, which was part of the Monte-Carlo Festival des Étoiles 2025

A Stay at the Bay

We all know that Monte Carlo is a glamorous destination—perhaps for a bit of showing off your Graff diamonds, drifting around in your Ferrari and being seen in the right places at the right times. But for beach and cuisine, it may not have been top of your list of considerations.

Read more: A conversation with artist-poet Arch Hades

Well, reconsider. Driven by a new generation living and staying there, and by investment from the principality, it is now becoming a prime destination for both.

The hotel’s lagoon area looks out to sea, away from the crowds

Monaco now hosts frequent “four hands” dinners, where multi–Michelin-starred chefs collaborate to create spectacular evenings in the principality’s new array of luxury restaurants. Many of the dinners are led by the two-Michelin-starred chef Marcel Ravin, who runs the Blue Bay restaurant and oversees everything culinary at the Monte-Carlo Bay Hotel & Resort.

Whether you go for one of the special collaborative events or for dinner at Blue Bay, it is spectacular. The terrace features well-spaced tables looking out to sea with a view of the mountains behind. Ravin’s cuisine blends Creole and Mediterranean influences with creativity and panache. Colours and flavours are natural, vibrant and entirely original, as in signature dishes such as Oeuf Monte-Carlo, with truffle, cassava and passion fruit.

A lunch table with a view at Las Brisas, a summer restaurant at the Monte-Carlo Bay Hotel & Resort

The Monte-Carlo Bay is a resort within a resort: by day, stroll along the terrace underneath Blue Bay and you come across its huge, organically shaped pool, which wraps around a rock garden and is lined with white sand. All you need do is settle down on a lounger and choose a view of the pool in one direction or the sea in the other.

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Lunch, meanwhile, is just around the corner—at Las Brisas, perhaps the best setting in Monte Carlo. It sits right by the water’s edge with views of the Mediterranean and the mountains. Sip some Perrier-Jouët Blanc de Blancs champagne—an excellent choice, with lightness and florality—and enjoy simple, beautifully crafted Mediterranean cuisine with a fitting blue vibe, given you are surrounded by sea on three sides. Make sure you get a table right by the water.

On our final night, we dined at Jondal à La Vigie, a takeover of a spot inside a pine forest on the next peninsula over, on the other side of the bay. It took 10 minutes to walk there, but if it’s too hot, it’s just a two-minute car transfer. This cuisine, curated by the famous Ibiza spot, is different again, blending Spanish and trans-Mediterranean influences. We strongly recommend pairing the food with the excellent white Burgundy available by the glass. The vibe is super relaxed, without the drumming music you get in so many Monaco places.

And the beach? There’s the beach club exactly between the two, plus the massive resort pool at the Monte-Carlo Bay. You don’t need to venture into “town” at all for a gastro sunshine break next summer. And it’s all just 40 minutes from Nice International Airport.

montecarlosbm.com

Markus Neff in the kitchen at Gütsch. Image by Valentin Luthiger

At the top of the 2,300 metre-high Gütsch-Express mountain station in the Swiss ski resort of Andermatt resides Markus Neff’s Michelin-starred restaurant Gütsch. Ahead of the resort’s reopening for the summer season, we speak to the chef about the challenges of running a high altitude restaurant and his childhood memories of family cooking

1. Tell us more about your dining concept “From Valley Low to Mountain High” – what does that mean exactly?

It means using everything that the mountains and the valley have to offer, preferably regional and Swiss products, but also everything else if the quality is right. Cuisine for everyone.

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2. Who or what has influenced your tastes in food and cooking?

My mother’s cuisine, childhood memories (back then without fast food), my father’s Sunday roasts, and a lot of curiosity.

3. What’s your typical process for developing a new dish?

It starts by having an idea, then bringing it to the plate. It often comes from the gut, but can also be triggered by regular customers who want something new or new products.

Gütsch boasts spectacular views over the Alps

4. How do you think your cooking style has evolved over the years?

I’m always looking for something new, and try to be open to everything, but at the same time, I preserve the signature of my kitchen and avoid jumping on every trend.

Read more: Meet the new generation of artisanal producers

5. What are some of the challenges of running a fine dining restaurant at high altitude?

The transport of goods, the height at which we work, weather conditions and sometimes, time pressure (but that last one has nothing to do with altitude).

6. Can you give us any clues of what to expect from the new season menu at Gütsch?

The menu will only be done at the beginning of the season, but you can certainly except fresh products, homemade pasta, dishes adapted to the summer. Let us surprise you!

Gütsch reopens for the season on 3 July 2021. For the latest updates and more information visit: guetsch.com

October is not usually known as a ski month. But at the Andermatt Swiss Alps development, you can cruise the slopes down the 3000m Gemsstock in the morning, and be back for some witches’ brew at the Chedi in the evening.

There are many time-honoured ways to get thrills and excitement on Halloween; skiing, traditionally, has not been one of them. Yet if the fancy catches you, that is exactly what you can do this October 31, on one in Switzerland’s most serious ski mountains.

The Andermatt Swiss Alps ski region, located bang in the centre of the country, is opening this October 31 with its top run, descending from a dizzying 2955 metres, the first to open, followed by two steeper and more challenging glacier runs later in November.

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Andermatt’s Gemsstock mountain, where the action is taking place, is one of the most exciting in Switzerland. From the top you can see over to Monte Rosa, near Zermatt, on the Italian border to the southwest, and to Piz Buin, on the Austrian border, to the northeast. There is a vertical drop of more than 1500 metres from top to bottom. Many of the pistes are north facing and benefit from big snowfall caused by the “barrage effect“ of winds sweeping across north-western Europe and hitting the Alps. In simple terms: lots of snow.

Andermatt’s 3000m Gemsstock mountain

This year, after a hot autumn and early September, temperatures plummeted and the mountain has already seen several significant snowfalls, augmented by their own “snow farm” which preserves snow from the previous winter throughout the summer and feeds it into the slopes for the next season.

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Sadly, Halloween skiers won’t be able to take advantage of the full vertical drop down to the village at the bottom, which will only open in December. But the village of Andermatt itself is a new gem of the Alps, a tiny traditional village of cosy shops and restaurants augmented by a new luxury development.

The Chedi with its private ice-rink (above), and Japanese restaurant

Aficionados will know that its highlight is the Chedi hotel, with its Japanese at the Chedi restaurant at its heart. There is also a burgeoning new residential development village created around the Piazza San Gottardo up a little further along the road, with apartments – uniquely, open for purchase by foreigners – restaurants, shops, bars, two hotels (one already open) and even a concert hall.

A rendering of Andermatt’s latest apartment building Enzian

Later in the season proper you can also sample Michelin-level fine dining on the other mountain, Gutsch. For the moment though, it’s time to put on a Halloween costume, book your place in the cable car up the mountain (a new service for coronavirus times) and whizz down from the top on your broomstick, or even the latest pair of Stöcklis.

Find out more: andermatt-swissalps.ch

The new building housing the restaurant, and its modern Swiss interior

Two of Europe’s highest restaurants have opened amid contemporary chic architecture, high above Andermatt, Switzerland

Hold onto your chopsticks. A pair of new high altitude dining outposts is open 2,300m above sea level, on top of a ski slope in the heart of Switzerland. Far from being a place for humble beer and fondue, Andermatt Swiss Alps (ASA) has brought high-level dining of another kind to the slopes by opening a pair of destination gourmet restaurants with the aim of being among the most celebrated in the Alps.

Overlooking the peaceful village of Andermatt and facing the famous Gemsstock ski mountain, they are located in a newly constructed timber building. Designed by London’s Studio Seilern Architects, the structure was pre-fabricated off-site and then lifted into place by crane, ready for its stone façade to be put in place.

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Following the success of The Chedi Andermatt’s Michelin-starred The Japanese Restaurant, a second branch has opened on the Gütsch within Studio Seilern’s building in December 2019. Complete with feature fireplaces and views of the Gotthard mountains, The Japanese by The Chedi Andermatt has 44 seats inside and 45 outside on the terrace, where diners can feast al fresco on sea scallop sashimi and Kombu-Jime mountain trout on a south-facing, high altitude sun-trap. Headed up by executive chef Dietmar Sawyere, there are high hopes that this restaurant, too, can win a Michelin star. “We don’t carry it over,” says Sawyere. “But we will certainly be the highest Japanese restaurant in Europe.”

Chef Markus Neff with the team running Gütsch (at centre wearing black) and at work (below)

The Japanese is alongside a second restaurant called Gütsch by Markus Neff, on the ground floor of the new landmark in contemporary architecture. Welcoming skiers for lunch in the day and guests for private parties in the evening, the venue seats 66 people indoors and another 145 outdoors across two terraces. Neff is running it with a team of three other people who also worked with him at the Fletschhorn in Saas-Fee near Zermatt, which was awarded 18 Gault&Millau points until 2018. So, it’s in good hands.

“We want to make a restaurant that is unlike any of the others around here – something special, something new,” Neff says. “You won’t see sausage and rosti here, for example. It is not a mountain hut where people eat in 15 or 20 minutes. We’re a high-class, fine-dining Swiss-French restaurant where we make it all from scratch, from handmade pasta to bread. People will come for three or four courses chosen from our à-la-carte menu.” Gütsch is building on the concept of mountain-top restaurant Spielboden in Saas-Fee, where Neff and his team also worked.

Gütsch offers a Swiss-French fine dining experience

Gütsch offers a Swiss-French fine dining experience

Unlike traditional Swiss lodges and cabins, Studio Seilern’s new project is something far more cutting edge and ambitious. Christina Seilern, principle of the firm, says: “Due to the extreme weather conditions in winter, there was only a short time frame that allowed for construction. For this reason, it had to be built in two summers.” Seilern says that it was also a challenge to create a design that catered for two different restaurants. Inspiration came from the idea of a Swiss hamlet, known as a hameau, “where a collection of smaller buildings creates a harmonious whole”, says Seilern. Inside, there are exposed timber beams and wood panelling, while The Japanese also has an open kitchen and sushi bar.

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What can visitors eat when they visit The Japanese? It isn’t all raw fish. Chef Sawyere explains that people forget that Japan is a mountainous country that has a lot of snow, especially in the north, so their cuisine, which is distinctly seasonal, reflects this. “They have very hearty, warm, winter dishes, too”, he says. As a multi-course kaiseki restaurant, its diners can sample four to 12 courses, but for those who don’t want to take so long eating, there are also bento boxes that hold six to eight small dishes. Sawyere says: “There might be a couple of pieces of sushi, a piece of tempura, a braised dish, a sashimi dish and a grill. I think it will be popular.”

Chef Dietmar Sawyere preparing a dish at The Japanese restaurant

The restaurant imports its seafood from suppliers in France, Spain and even Australia, while specialist ingredients such as Kobe beef (at £270 a kilo) need to be flown in from Japan, but they have also managed to locate a supplier in Basel that has started farming prawns. “Previously it was impossible to buy fresh prawns in Switzerland,” says Sawyere. He is also excited to be working with a local farmer who is rearing cattle for Japanese-style wagyu beef. “It’s been three years in the making and in February we will have our first taste,” he says.

Sake also plays a big part at The Japanese, benefitting from the fact that The Chedi Andermatt has the largest collection of Japanese rice wine in Switzerland. The mountain restaurant has 60 to 70 different labels on the menu – and there is even a sake glühwein (mulled wine), which makes a warming welcome for people when coming in out of the cold.

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Thanks to developer ASA’s unprecedented transformation of the village, Andermatt has become a desirable place to visit the whole year round. Not only does it have incredible hotels such as the five-star The Chedi Andermatt but also an 18-hole, Scottish-style golf course, and the SkiArena, which is the largest and most up-to-date ski area in Central Switzerland, with 180km of pistes stretching as far as Sedrun and Disentis in the next canton. Just 90 minutes’ drive from Zurich and just over two hours from Milan, each of the buildings in ASA’s development has been designed by a top architect, thus creating a consistently beautiful resort that looks particularly magical under snow. And now, visitors can have a dining experience in the sky to match the very best in any Alpine valley or European resort.

Renders of new apartment blocks Enzian (here) and Arve (below, left) to be built in Andermatt

Rare new properties for sale

In 2020, the building of two new residential properties will commence for those who are looking to own in Andermatt Reuss, located between Andermatt’s Alpine golf course and the village. Apartment House Enzian has 12 high-spec apartments (from 62 to 136sq m), some featuring fireplaces and saunas, as well as private roof terraces and gardens. Apartment House Arve has 17 apartments for sale, in a building clad with horizontal wooden boards reminiscent of traditional chalets. Inside there will be common areas for skis and bikes, as well as stylish open-plan homes looking out over the mountains. All are eligible for foreign ownership.

Find out more: andermatt-swissalps.ch

Jenny Southan

This article was originally published in the Spring 2020 Issue

Hôtel de l’Etrier is located in the sunny Alpine resort of Crans-Montana

Why should I go now?

While many Swiss resorts suffer from “deep valley” syndrome in midwinter, with the sun hidden by peaks for most of the day, Crans-Montana is both snowy (it sits at 1450m and its top station is at 3000m) and sunny, as it’s on a south-facing shelf high above the deep Rhône valley. Hôtel de l’Etrier is a Crans-Montana institution: take one of its recently refurbished, Alpine-contemporary pine clad, coolly lit south-facing rooms with a big balcony, and you have one of the best views of any Alpine hotel, and one of the sunniest locations.

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What’s the lowdown?

L’Etrier is a three minute walk from the main Crans lift station (you can leave your skis at the lift station rental store, which incidentally does an excellent line in Swiss Stoeckli skis, among our favourites). Step into the hotel and you have a picture-window view from the bar across the Valais Alps; there are few better places to relax with a long cocktail after (or maybe before) a day on the excellent Crans slopes.

The hotel has a spa and indoor pool, which connects to an outside swimming pool in summer

You also have access to two of this foodie village’s most well-known restaurants without even stepping outside, as a passageway leads to the Michelin-starred Pas de l’Ours restaurant and its more casual counterpart, the Bistrot de l’Ours, serving signature dishes such as candied pig shank with curry, beer cabbage, juniper and apple vitelotte.

The bar offers a cosy atmosphere for casual dining, whilst le Fer à Cheval restaurant (below) serves traditional Swiss alpine cuisine

The bar in the hotel itself is supremely relaxed and serves casual food, and this was our favourite hangout of all, in a deep armchair by a picture window looking out at the dramatic view. Many Alpine hotels nestle deep in valleys and views are limited; not so here. There is also an indoor pool (connecting outside in summer) and spa/wet area.

Getting horizontal

Our “superior” room was just that. It wasn’t the last word in high luxury, and l’Etrier is not priced as such, being a four-star hotel. But we preferred it to rooms we have had in some of Europe’s (and Switzerland’s) grandest institutions. The light pine and modern lighting decor were just right; the furnishings were light and contemporary without being irritatingly over-designed and the emphasis was on comfort.

Read more: Andermatt’s new high-altitude restaurants

One of the hotel’s spacious suites

The balcony had such magnificent views across the resort, below, the woods around it and across the Rhône valley to the giant peaks of the Pennine Alps surrounding the distant resorts of Zermatt and Zinal, that we spent an evening sitting and admiring the rose-coloured sunset, despite the increasing Alpine winter cold. Some rooms are just right in terms of general vibe: this was a room you didn’t want to leave, in the evenings, as the canopy of stars emerged above the mountains and valley.

Flipside

Crans-Montana is quite a spread-out resort and none of its top hotels can claim to be quite in the centre of things; L’Etrier is no different, and while it’s very near the main lift, it’s an eight minute walk (or two minute shuttle) to the centre of Crans, one of the two villages.

Rates: From 200 CHF  (approx. £150 /€200/ $200)

Book your stay: hoteletrier.ch

Darius Sanai

St. James’s Hotel and Club is tucked into a quiet corner of Mayfair

London might seem spoilt for hotels, but if you’re looking for small-scale, intimate luxury it’s not so easy to find – especially in Central. This is where St. James’s Hotel and Club comes in with a Michelin-starred restaurant and hands-on masterclasses

Tucked in a quiet residential street on the edge of Green Park, almost directly behind The Ritz, St. James’s Hotel and Club benefits from proximity to Piccadilly and Regent’s Street, whilst also offering a sense of relative seclusion. The building itself was originally a members’ club for travelling diplomats, founded in 1857 by English aristocrat and the Sardinian minister. It played host to the likes of Winston Churchill, Henry James and Ian Fleming, among others, until it closed in the 1970s. In 1980, the doors were reopened by Peter de Savary (owner of The Cary Arms in Devon) as a hotel and a club. Now owned by German hotel group Althoff, the hotel has been refurbished with contemporary touches, whilst still preserving a sense old-world charm.

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Our room is the Westminster Suite on the seventh floor. The ambience leans slightly towards the corporate side, but it’s elegantly furnished and features a private terrace, large enough to host a cocktail party. On a less drizzly evening than ours, it would be a very pleasant place for a warming glass of mulled wine whilst admiring the rooftop views. As it is, we have a chocolate masterclass to get attend.

Rooms are decorated with elegant, contemporary furnishings

The Westminster Suite’s private terrace

The masterclass is just one of the hotel’s offerings for guests, alongside cheese and wine pairing, and cocktail mixing. Our class is held in a smart basement meeting room and is led by the convivial pastry chef, who shows us how to make and roll truffles whist we sip on glasses of champagne. The class, unlike those at many five-star hotels, is very hands-on, and whilst our truffles come out oddly shaped (some collapsing completely) it’s a lot more fun making than watching. Better yet, our truffles are whisked away to solidify and then returned to our room in ribbon tied bags with a kit containing ingredients and recipes so that we can make more at home. White chocolate passion fruit truffles are a revelation.

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The hotel offers a series of masterclasses including chocolate truffle making with the restaurant’s pastry chef

Pre-dinner drinks are served in William’s Bar and Bistro – a cosy and eccentric cocktail bar with a particularly impressive collection of paintings. These are part of the Rosenstein Collection, which includes more than 450 artworks in total, many of which are portraits and can be found dotted around the hotel. We thoroughly enjoy discussing the work whilst sipping cocktails and nibbling on British tapas plates. Guests can also dine here if they choose.

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Tonight, though, we have a table booked at the hotel’s Michelin-starred Seven Park Place restaurant. The dining room is comprised of only a handful of tables tucked into a curved room with elaborately patterned walls and soft velvet seats. The menu – here and in the bar – is overseen by Head Chef William Drabble with a focus on the best of British produce which means seasonal plates and locally sourced ingredients. During our stay, the emphasis is on fresh fish and seafood, which, as pescetarian diners, suits us perfectly. Our favourites include the poached lobster tail with a buttery truffle sauce, and the seabass with braised Jerusalem artichokes, wild mushrooms and a red wine and tarragon sauce. Since the wine menu is nearly fifty pages long, we’re more than grateful for the sommelier’s assistance who pairs our courses perfectly to suit our individual tastes.

The service, in general, is friendly and relaxed, which makes for a very welcoming atmosphere. It’s perhaps not the most family-orientated hotel as noise levels are kept to a low hum, and the property itself is small, but for a luxurious city-break or staycation, it ticks all the boxes.

Book your stay: stjameshotelandclub.com

Note: Seven Park Place restaurant closed for refurbishment after our stay, but has recently reopened with a new look. For more information visit: stjameshotelandclub.com/en/restaurant-seven-park-place