Spoon Food

Simple, healthy and natural

Spoon leads the way to healthy, hearty and entertaining meals. The new menu is a condensation of flavors in the spirit of the times. Every dish offers purity, nature and thinking about the roots of taste. Priority is given to legumes, grains and other seasonal products from organic or sustainable agriculture.

« Going still further in seeking out producers who have a story to tell, an interesting ingredient to taste, and irreproachable et hics. » that is the desire of Rui Martins, a young and enthusiastic chef. He is only 32, but has honed his skills with the teams of Alain Ducasse at 59 Poincaré, at the Hôtel du Parc and at BB & Co in Monaco, while assimilating the know-how he acquired through his work on the Atlantic coast, in Australia and in Madeira.

Casserole of crunchy quinoa, raw vegetables and mushrooms; Fresh line-fished fish goujonnettes, soja milk cheese with watercress, parsley jus, crunchy tender tomato Riso « della Zelata » cooked in Chamba with it sautéed rock octopus are all dishes that could be standard bearers for Spoon's new cooking style.

For desserts, Spoon stresses the notion of pleasure. Pleasure in eating, with imposing dishes and bowls in the midst of diners, encouraging them to have seconds: the «super light» Chocolate Mousse, Vanilla organic « riz au lait », strawberry granité, and the baked country apricots with a sour cream from Normandie.