A cuisine adapted to our times

Originally from Poitou, like his famous ancestor Joel Robuchon, Joel Garault discovered the Meditteranean many years ago and has never left. He started as sous-chef to Christian Willer in the Palm D'Or Restaurant at the Martinez Hotel in Cannes before moving on to La Reserve in Beaulieu, where he injected his natural spark. For the last five years, he has run La Coupole, in the heart of the Mirabeau, one of the flagships of the Societe Bains de Mer. He uses products of the finest quality from the best producers in order to create the perfect taste sensation. He has transformed local dishes to become a pioneer of our time providing a balance between health and classical cuisine. Christian Willer, his master who he met at the Baule and Alain Ducaisse, his prestigious neighbours, always follow his example. No impetuous changes or vain flourishes: only the truth of the product and its magnificent taste. After a career which took him all over France, Hotel School of Tours, Courcheval, Les Bezards (near Montargis), La Baule... Joel Garault has stuck to The Rock (in Monaco) . With La Coupole a three star rating in the Michelin Guide at the moment, Monaco is keeping a firm hold on its gastrronomic reputation.