BETWEEN SEA AND SKY – HORIZON DECK, RESTAURANT & CHAMPAGNE BAR
Respect, emotion and talent in a vibrant homage to Mediterranean cuisine and tradition that reach the apex of taste and the Fairmont Monte Carlo’s standards of quality thanks to Head Chef and MOF (Best French Artisan) Didier Aniès. High above the ground between sea and sky, the Horizon is a feast for the senses, treating guests to a special moment in which to savor the joys of life throughout the day with breathtaking 360° views. An idyllic setting in which to dine and enjoy an exclusive lounge area. With its décor designed to showcase the beauty of the Riviera and the many faces of the Mediterranean, this is the perfect spot in which to hold a private event.
The Executive Chef
Didier Aniès, the native of Limoux, began his career in 1984 after graduating from the Ecole Hôtelière of Toulouse. His first experience took place in Germany, he then decided to return to the big South. In 2000, while he presided at the hotel Château Le Cagnard, he participated in the competition of the Meilleur Ouvrier de France (MOF), winning the gold medal. Being very proud of his Southwest origins, Didier Aniès claims his attachment to this land, integrating with simplicity and elegance the flavours of Provence into his Cuisine. Between 2004 and 2007, he obtained a star in the famous Michelin Guide with the restaurant La Coupole of the Hotel Mirabeau of Monaco.
He then continued to the renowned 5* The Grand Hôtel in Saint Jean Cap Ferrat, where he remained from 2007 until 2017; during this decade, he successfully received the second Michelin star of his career.
After 10 years spent in this property, Didier Aniès decided to face a new challenge in his life, becoming trainer and consultant across the world in order, as he loves to say, “to transmit and give back what I have received”.
From the beginning, what interests him the most is the interchange, but also the concept of sharing.
Training, accompanying and coaching new teams and their members is a truly enriching and gratifying experience for him, as he appreciates the richness of cultures’ diversity.
From his earliest childhood, he has always lived with the concept of sharing: in fact, his most precious memory dates back to the family and friends’ meals, all seated around a big table, for a real moment of sharing.
In terms of Cuisine, Didier Aniès loves to work with fresh and high-quality products, particularly vegetables, that this rich region offers him all year round.
The best compliment he can receive professionally is the implication of his team because this means that he knows how to inspire and motivate every member of his brigade. But other human values such as respect, generosity and collaboration are also fundamental requirements for him, professionally and personally.
Having been Executive Chef in many famous restaurants, he appreciates the role of trainer and consultant in smaller restaurants all over the world in numerous European countries, but also in China, Japan, Vietnam, Iceland…
As he tells us with simplicity, “in the kitchen of a luxury hotel it is necessary to guarantee a day-to-day work with rigour, dedication and teamwork. For the teams I have trained, this requires comprehension to transmit a message; it is fundamental to be able to adapt yourself according to the country, the culture, the language and the methods of work, which depend mainly on the rules and on the team of the restaurant.”
In the diversity represented by these two universes, there is a common point which stands out in Didier Aniès’ work: the same watchful eye, the same dedication and the same passion. According to him, “people feel you… as a consequence if you want to deliver a message you should not show what you know but what you are.”
Integrating the teams of Fairmont Monte Carlo represents for him a stimulating turning point and a new challenge in his life; it is especially a beautiful opportunity to carry his maturity and to share his gastronomy’s knowledge in this beautiful establishment while bringing his personal touch to the quality of the dishes.
“I love pleasing my customers” is the strongest message he transmits us during the whole interview. As he loves to repeat, “we do things only when we love to do them”.
To conclude, we ask him which is the best quality for a great Chef and with a big smile he tells us: “For me, a great Chef is above all a great man”…
Didier Aniès works at the Fairmont Monte Carlo since September 2018 in his role of Executive Chef…
The Horizon – Deck, Restaurant & Champagne Bar, open from April to October, invites epicureans to discover Mediterranean flavours and to spend an enjoyable moment in a friendly atmosphere. Located on the 7th floor of the Fairmont Monte Carlo and offering a magnificent view over the Principality, a journey of the senses awaits the guests.
Throughout the day, the restaurant welcomes guests, with simplicity and joy. For lunch, it offers the menu @45€ including the Chef’s special entrée of the day and main of the day or the main of the day and dessert … water and coffee included!
In partnership with Mr Goodfish’s program, the Executive Chef and “Meilleur Ouvrier de France”, Didier Aniès, and his team, make sustainable development a priority, use local products and respect fish breeding.
Open from April to October, every day from 6.30 am to 11.30 pm serving breakfast, lunch and dinner to hotel’s guests but also to non-residential.
T: +377 93 300 900
W: Horizon Deck
E: Enquiries
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