A real show-stopper— Monte Carlo


Bouchon is a welcome addition to the Monaco restaurant scene, serving French classics often prepared at the table in front of diners.

Crepes, Steak, Tartare

Being surrounded by marble tables, Art Deco lamps and vintage wooden cabinets – all reflected in antique mirrors decorated with cursive scribbles announcing the menu du jour – makes it difficult to believe that Bouchon has only been around for a couple of months. “We wanted to give the restaurant that feeling of age, of a different period – a bygone era,” says architect Emil Humbert, who travelled the Parisian and Niçois flea markets sourcing furniture from the 1920s. “It seems like the space has been around forever,” he adds.

Bouchon is a refre…

Recipe 1

Steak tartare

(Serves 1)

280g Black Angus fillet, minced
1 egg yolk
1 tbsp capers
½ tbsp Dijon mustard
½ tbsp Worcestershire sauce
½ tbsp ketchup
3 dashes of Tabasco
3 tbsp rapeseed oil
1 tbsp chopped onions
1 tbsp chopped parsley
Salt and pepper

Side dishes
100g French fries
200g mixed green leaves
For the simple salad dressing use extra-virgin olive oil, Jerez vinegar and salt and pepper to taste.

The method

Put the egg yolk, mustard, salt and pepper and rapeseed oil in a bowl. Whisk with a fork and add the other ingredients. Test the flavour, add the meat and coat thoroughly. Serve with fries and salad.

Recipe 2

Crêpes Suzette

(Makes 3-5)

Crêpe batter
250ml milk
100g flour
2 eggs
Grated zest from 1 medium orange
1 tbsp sugar and pinch of salt
50g unsalted butter (melted)

200ml of orange juice and grated zest
1 tbsp sugar
50g unsalted butter (melted)
A dash of Grand Marnier

The method

  1. Mix flour, salt and sugar and whisk in eggs. Slowly incorporate the milk to the mix and add the zest. Set aside. To make the sauce, on a low heat mix the orange juice, zest, sugar and butter until it thickens. Turn off heat.

  2. Coat a non-stick pan with butter and add a dollop of the crêpe mix. Flip gently.

  3. Add sauce and Grand Marnier. Flambé.


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