The Michelin starred Mandarine and its large terrace are located on the 6th floor of the Port Palace hotel with a breathtaking view of the harbor and its mega yachts. Across from the marina stands the legendary Rock and the Prince’s Palace. Proudly directed by Chef Patrick Raingeard, the menu reveals a refined and inventive cuisine inspired from all around the Mediterranean basin. Chef Patrick Raingeard is the first Chef in the Principality to refrain from serving red tuna, sending a strong message the necessity and the urgency to protect endangered species. Mindful of the urgency to safeguard the ocean and its valuable resources, Raingeard teamed up with the Monaco Oceanographic Museum to propose a series of recipies and meals that are respectful of the ocean’s resources. “Gastronomy is nothing else than an invitation to get closer to nature and to make a better use of our natural resources, especially for future generations”, said Raingeard. A downloadable “Seafood Watch Guide”, a guide to sustainable seafood consumption, is available on the hotel’s website: www.portpalace.net. The restaurant can accommodate 140 people for a sit-down dinner and 250 for cocktail reception. Contact Jimmy Costamagna at jpc@portpalace.mc or via phone at (+377) 97 97 90 12.
The Michelin starred Mandarine and its large terrace are located on the 6th floor of the Port Palace hotel with a breathtaking view of the harbor and its mega yachts. Across from the marina stands the legendary Rock and the Prince’s Palace. Proudly directed by Chef Patrick Raingeard, the menu reveals a refined and inventive cuisine inspired from all around the Mediterranean basin. Chef Patrick Raingeard is the first Chef in the Principality to refrain from serving red tuna, sending a strong message the necessity and the urgency to protect endangered species. Mindful of the urgency to safeguard the ocean and its valuable resources, Raingeard teamed up with the Monaco Oceanographic Museum to propose a series of recipies and meals that are respectful of the ocean’s resources. “Gastronomy is nothing else than an invitation to get closer to nature and to make a better use of our natural resources, especially for future generations”, said Raingeard. A downloadable “Seafood Watch Guide”, a guide to sustainable seafood consumption, is available on the hotel’s website: www.portpalace.net. The restaurant can accommodate 140 people for a sit-down dinner and 250 for cocktail reception. Contact Jimmy Costamagna at jpc@portpalace.mc or via phone at (+377) 97 97 90 12. 