La Sarriette, a culinary aromatique spice, is the name of our restaurant.
Monaco is a "terroir", Henri Geraci, our young chef, with his temperament is true to the expression. He has developed a Monegasque cuisine, according to all local influences and originalities.
Local wild sea and fresh greens, meat or fish, Niçois conutry side and Ligurie, the cult of fine flavours is pushed to its extremes, as you can read on our creative and colorful menu. May it be for lunch or dinner, business meal or gastronomical event; temperamented, tonic, enjoyable, is our promise of a good moment in cuisine. |
From March to October, the bench of oyster seller enables you to taste, oysters, sea urchins, crabs, bulots... accompanied by our white wine selection. |
Saturday 5 July 2008
