The new restaurant's name translates as "sea bass and beef," the two principal ingredients that dominate the menu. Presented as variations on a theme, both the fish and the meat can be ordered raw or cooked, in grilled, steamed or roasted versions, with a variety of garnishes and sauces. The chef handling the Bar & Boeuf launch is Christian Juliard, who worked for four years under Ducasse at Louis XV.
The wine list was developed by sommelier Gerard Margeon, who is also responsible for the Grand Award-winning lists at Louis XV and Restaurant Alain Ducasse in Paris. The list follows the same polar approach as the menu; Syrah dominates the red wines, while the whites are almost all Chardonnays. Both varietals are represented by producers from all over the world, with the majority from outside France.
Bar & Boeuf is located in Monte Carlo's Sporting d'Ete, an entertainment complex with a concert hall and casino, offering panoramic views of the Bay of Monaco. The restaurant's lively contemporary design includes tables and chairs by celebrated French designer Philippe Starck. Prices average $20 for appetizers and $35 for main courses. The restaurant is open only from June through October.
Bar & Boeuf
Sporting d'Ete Monte Carlo
Avenue Princesse Grace
MC 98000 Principaute de Monaco
Telephone: (011) 377-92-16-60-60
Fax: (011) 377-92-16-60-61
To learn more about Alain Ducasse and his restaurants:
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