Grand Opening of the Hôtel de Paris Wine Cellars Scheduled for June 11
The renowned wine cellars, deemed the largest private cellar globally, will reopen following extensive renovations.
On June 11, the newly renovated wine cellars of the Hôtel de Paris in Monaco will be officially inaugurated, marking a significant occasion attended by Prince Albert II. These cellars, established in 1874 by Marie Blanc, are recognized as the largest private wine cellar in the world, housing over 350,000 bottles.
The renovation, executed by the Moinard Bétaille agency, which was also behind the recent Monte-Carlo Cigar Club, has revitalized this historic underground treasure, enhancing its architectural and oenological offerings.
Stéphane Valeri, the president-delegate, expressed enthusiasm about the project, stating that millions of euros have been invested, and the results meet high expectations.
Alongside the cellar inauguration, the Hôtel de Paris will also welcome renowned pastry chef Cédric Grolet in early July, who will open a tea salon in the hotel's patio.
This move aims to attract more visitors to the patio area, which has struggled to draw crowds.
Grolet, who has a significant following on social media, will serve pastries throughout the day, starting with breakfast.
He will also act as the executive pastry chef for the Hôtel de Paris, enhancing its dessert offerings across various dining venues, excluding the Louis XV, where his creations will remain with the existing pastry chefs.
This initiative is part of a broader strategy to increase the hotel's appeal and enrich the culinary experiences available to guests.
The renovation, executed by the Moinard Bétaille agency, which was also behind the recent Monte-Carlo Cigar Club, has revitalized this historic underground treasure, enhancing its architectural and oenological offerings.
Stéphane Valeri, the president-delegate, expressed enthusiasm about the project, stating that millions of euros have been invested, and the results meet high expectations.
Alongside the cellar inauguration, the Hôtel de Paris will also welcome renowned pastry chef Cédric Grolet in early July, who will open a tea salon in the hotel's patio.
This move aims to attract more visitors to the patio area, which has struggled to draw crowds.
Grolet, who has a significant following on social media, will serve pastries throughout the day, starting with breakfast.
He will also act as the executive pastry chef for the Hôtel de Paris, enhancing its dessert offerings across various dining venues, excluding the Louis XV, where his creations will remain with the existing pastry chefs.
This initiative is part of a broader strategy to increase the hotel's appeal and enrich the culinary experiences available to guests.
