Jonathan Larrieu

Chef Jonathan Larrieu's culinary philosophy is deeply rooted in honoring the prodigious legacy of Joël Robuchon while forging a distinct, modern identity for Robuchon Monaco. His core ethos centers on creating a sophisticated yet approachable dining experience, moving away from the "stiffness traditionally associated with haute cuisine" to foster an atmosphere where guests feel at home and can dine regularly. He explicitly states that the pursuit of Michelin stars was not the sole objective but rather a "marker" to motivate his team and provide a benchmark. Instead, his primary ambition is "to make the Robuchon name shine in Monaco" by offering a cuisine that is "readable, understandable by everyone, good and well-executed." This vision is particularly geared towards attracting and retaining a local, year-round clientele, recognizing that Robuchon Monaco, unlike many hotel-based gastronomic restaurants, must actively draw its patrons. Larrieu's approach to ingredient sourcing is implied through his dedication to "pedigree Gallic classics with a scattering of Mediterranean notes" and a focus on seasonality, as seen in his evolving gnocchetti dishes with truffles or seasonal vegetables. While upholding the French culinary heritage, he incorporates influences from Robuchon's admired regions like Japan and Spain, contributing to a cuisine that is both "légère et généreuse" (light yet generous). Ultimately, his overarching vision is to reinvent Michelin-starred dining in Monaco, making it "comfortable, social and alive" while maintaining the refinement and quality expected of the Robuchon brand. Chef Jonathan Larrieu’s signature approach is a masterful blend of technical precision, respectful innovation, and a focus on essential flavors. His style is characterized by "être technique sur le goût et la cuisson" (being technical on taste and cooking), prioritizing execution over ostentatious display. Having trained under Alain Ducasse and profoundly influenced by Frédéric Garnier, Larrieu brings a broad culinary perspective that spans bistronomy, gastronomy, and even Scandinavian influences, though his Robuchon kitchen remains firmly rooted in French classics with Mediterranean nuances. He adeptly navigates the challenge of perpetuating Joël Robuchon's legacy by reinterpreting iconic dishes rather than merely replicating them. For example, the legendary Robuchon mashed potato remains a staple, yet its influence is subtly integrated. His adaptations include transforming Robuchon's cauliflower purée into a fennel purée and presenting the classic gelée with caviar in a personalized tin, often alongside blinis and toasted bread. The beetroot tartare is reimagined with Granny Smith apple, smoked Isigny cream, and caviar. Larrieu’s approach to flavor and plating emphasizes a cuisine that is "légère et généreuse" – light in feel yet generous in portion and taste. He has embraced a modern ethos by introducing a sharing menu, an "almost unthinkable" concept in classical fine dining, encouraging a collective and emotional dining experience. His most legendary signature dishes, or notable adaptations, include: * The adapted "King Crab" and caviar served in a bespoke tin. * The modernized Beetroot and Granny Smith apple tartare with smoked Isigny cream and caviar. * Seasonal Gnocchetti, often with truffles or primeur vegetables. * Classic French dishes like Bœuf Rossini and Volaille aux morilles et vin jaune (Poultry with morels and yellow wine). * Seasonal offerings like Asparagus velouté with Osciètre caviar and White asparagus with seasonal morels in wine sauce.

Career

• Stagiaire at Alain Ducasse Group, Monaco
• Chef at Alain Ducasse Group, Paris and abroad
• Chef des cuisines at Robuchon Monaco, Monaco

Mentored by Alain Ducasse, Izu Ani.