Gastronomy

Fire, Spice, and Tradition

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by Samuel Wolf Contributor
August 13, 2026
Fire, Spice, and Tradition

At Em Sherif Monte-Carlo, located within the Hôtel de Paris Monte-Carlo, traditional Levantine gastronomy is framed through a contemporary lens under Executive Chef Yasmina Hayek.

The restaurant’s lunch offerings highlight classical regional techniques and wood-fired preparations. Central to the menu is Djej Msahab, a boneless baby chicken marinated, grilled over an open flame, and served with a spicy sauce accompanied by fresh lemon. Flatbreads cooked in a traditional wood-fired oven also feature prominently, including Lahmeh Bi Ajeen, a crisp flatbread topped with spiced minced meat.

Designed around a culture of communal dining, the culinary program pairs warm and cold mezza items with seafood, grilled meats, and flatbreads served against the backdrop of the Mediterranean coastline.

Photo credits: Em Sherif Monte-Carlo Instagram 

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Samuel Wolf

Contributor

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