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Add Texture to GoogleStepping through the threshold of the immaculately white lobby means immediately embracing a certain sense of dress. There is a special air of gravity here, a solemnity unique to places that have weathered the decades without ever losing their splendor. The Monte-Carlo Beach almost instinctively demands this shift in demeanor. You don’t simply stroll through these hallways as you would elsewhere; here, you become part of a legacy. That of Marlene Dietrich, who left a lasting impression here from the moment it opened in the late 1920s, or that of Karl Lagerfeld, who chose this setting to orchestrate memorable campaigns through the lens of Helmut Newton. This mythology shows no signs of fading; it forms the foundation of an experience where the pleasures of the Riviera blend with a tangible cultural heritage.
A Renewed Aesthetic Language
Under the leadership of the Société des Bains de Mer, however, the institution refuses to become mired in nostalgia. The cultural relevance of such an establishment now lies in its ability to create a dialogue between its past and the most distinctive voices in contemporary design. In 2024, architect and designer India Mahdavi took charge of the space to infuse it with new energy. Her touch is revealed in successive strokes—a discreet yet radical presence. Her signature use of color and texture is evident in the terracotta balconies that punctuate the façade, as well as in the rattan furniture that fills the restaurant Le Deck. This choice of natural materials and earthy tones creates a visual bridge between the original architecture of the Roaring Twenties and a modern vision of hospitality—less stuffy but just as discerning.
This commitment to staying in step with the times is also evident on the hotel’s famous pier. Provençal designer Simon Porte Jacquemus has imprinted his signature style on it, adorning the sun loungers with his signature stripes. This pattern, which has become a powerful visual signature, transforms the pier into a living tableau where fashion interacts with the azure waters of the Mediterranean. By inviting such leading figures from the worlds of architecture and haute couture, the hotel redefines the contours of contemporary luxury: a masterful blend of historical references and spontaneous creative touches.
The Peninsula of Flavors
Beyond its architecture, the hotel has evolved into a culinary destination that moves with the rhythm of the seasons. While the summer months see crepe stands spring up right on the sand, the culinary offerings grow richer as you explore the property’s various dining venues. The Maona Monte-Carlo restaurant explores a Greek-inspired menu centered on mezze, while Le Deck offers a more classic and comforting cuisine, ideal for watching the ballet of swimmers in the Olympic-sized pool. But the true heart of this culinary transformation lies a little further on, at the end of a narrow path lined with maritime pines.
It is there, on a private peninsula overlooking the sea, that La Vigie Zanoni Monte-Carlo is nestled. Chef Simone Zanoni, who already helms Le George in Paris and has a presence at La Mamounia in Marrakech, has taken over this gem nestled between the rocks and the sky. Just above, Villa La Vigie—the former home of Karl Lagerfeld, now available for rent—watches over this promontory. The walk to the restaurant—a leisurely stroll beneath the trees—sets the stage for a unique experience. The chef envisions it as a place where elegance never comes at the expense of relaxation, a space dedicated to celebrating life where the cuisine must live up to the panorama.
Italian Simplicity in the Service of the Ingredients
For Simone Zanoni, La Vigie’s menu is all about roots. He blends the traditions of French gastronomy with his Italian heritage, without ever seeking unnecessary complexity. His philosophy rests on a few pillars: top-quality olive oil, sun-kissed tomatoes, fresh basil, lemons, and seasonal vegetables. Fresh fish and high-quality pasta do the rest. When the ingredients reach this level of excellence, the chef’s touch must remain understated to let the original flavors shine through.
Among the dishes that exemplify this approach, the paccheri with seafood and the risotto stand out, showcasing technical mastery in the service of culinary delight. The chef encourages a convivial dining experience, where dishes are shared. The “figliata”—that giant mozzarella that arrives at the table in all its majesty—perfectly embodies this spirit of generosity. For dessert, the fior di latte gelato continues this pursuit of dairy purity and simplicity. To accompany these moments, a selection of crisp white wines or light rosés is preferred, often kicking off the evening with a spritz to toast the sunset over the sea. You then leave the table with the feeling that luxury here lies as much in the history of the walls as in the precision of the seasoning.