Festival des Etoilés Monte-Carlo 2026: 7 exceptional dinners for the world's most star-studded resort

Six four-handed dinners with top chefs

A gastronomic destination par excellence, Monte-Carlo Société des Bains de Mer boasts over 30 restaurants and bars in the Principality of Monaco and no fewer than six restaurants boasting a total of ten stars. The philosophy behind the Festival des Etoilés Monte-Carlo is to pay tribute to this gastronomy, made in Monte-Carlo, to the great Chefs who bring it to life with their teams and to create unique encounters with great international starred Chefs. For this year's edition, Chefs Alain Ducasse, Yannick Alléno, Marcel Ravin and Dominique Lory have some great moments in store for you.

Monte-Carlo 2026 Starlight Festival programme

The first event will take place at the Blue Bay Marcel Ravin**, at the Monte-Carlo Bay Hotel & Resort. On 13 May, two-starred Chef Marcel Ravin will welcome three-starred Chef Glenn Viel, who has been at the helm of L'Oustau de Baumanière since 2015. Chef Ravin's Creole cuisine will meet the delicate Mediterranean notes characteristic of the legendary Provençal establishment created in 1945, which has left its mark on a whole generation of fine gourmets.

The second highlight of the Festival will be Le Grill*, on 22 May, on the top floor of the Hôtel de Paris Monte-Carlo. Facing a breathtaking view of the Principality of Monaco, Chef Dominique Lory will be reunited with his former Chef Christophe Moret, with whom he cut his teeth at the Plaza Athénée and the Spoon. Now Executive Chef of Domaine Les Crayères, which includes the two-star restaurant Le Parc**, Christophe Moret is back in the Principality after a spell in the kitchens of Le Louis XV - Alain Ducasse à l'Hôtel de Paris Monte-Carlo***.

The arrival of summer will be marked by the Festival's third dinner at Pavyllon Monte-Carlo, a restaurant run by Yannick Alléno at the Hôtel Hermitage Monte-Carlo*. On 13 June, multi-starred chef Yannick Alléno will welcome Gérald Passedat, chef of the three-star restaurant Le Petit Nice Passedat. An exceptional dinner combining Mediterranean influences from Marseille and Monaco.

On 23 July, Chef Marcel Ravin will be offering his second Festival dinner, this time from the kitchens of Elsa Marcel Ravin*, at Monte-Carlo Beach, which has been awarded a Michelin star since 2025. Alongside Chef Domenico d'Antonio, Marcel Ravin will welcome Christopher Coutanceau, the three-starred chef of the eponymous restaurant. An exceptional dinner, with a breathtaking view over the Mediterranean, combining the two Michelin-starred chefs' love of seafood and their deep commitment to sustainable fishing.

After a short summer break, the Festival des Etoilés Monte-Carlo returns on 19 September at L'Abysse Monte-Carlo**, Hôtel Hermitage Monte-Carlo. Having achieved the feat of winning two Michelin stars in one go in March 2025, just eight months after opening, this Japanese haute cuisine restaurant, created by Yannick Alléno, will be hosting another high-flying dinner. The multi-starred chef will welcome Martino Ruggieri, a chef from Puglia in Italy. A former member of the Atelier Robuchon, he now works in the kitchens of the prestigious Palais Royal*.

This series of four-handed dinners will conclude at the Le Louis XV - Alain Ducasse à l'Hôtel de Paris Monte-Carlo*** on 23 September. Chef Alain Ducasse and Chef Emmanuel Pilon will welcome Swedish Chef Björn Frantzén, who has been awarded two Michelin stars for his restaurant Frantzén*** in Stockholm. An anthology dinner orchestrated by two great names in gastronomy who are among the rare chefs in the world to have been awarded three Michelin stars in three different restaurants.

Finally, on 14 November 2026, the traditional Closing Gala will bring the Festival to a close in the heart of the Salle Empire, the showpiece of the Hôtel de Paris Monte-Carlo. The three- and two-starred chefs of the Resort Monte-Carlo Société des Bains de Mer will orchestrate a prestigious dinner for the occasion, showcasing all the expertise and creativity of the Chefs and their teams, worthy of the great Monte-Carlo Art de Vivre.