Le Deck

A lighter hand at the seaside pass

The fish arrives to the pass as a decision, not a display. Chef Pascal Garrigues leads Le Deck in Roquebrune-Cap-Martin with the discipline of a cook trained at Hôtel du Palais and formed through Riviera kitchens where polish depends on timing, restraint, and the hand that knows when to stop. At Hôtel Hermitage in Monte-Carlo, he worked as second of cuisine, close enough to the centre of the kitchen to learn the calibration of a luxury service without making theatre of it. He later held the same second’s rhythm at Monte Carlo Beach Hôtel, then served as chef at Club La Vigie in Monaco. That path matters here because Le Deck asks for a particular composure. The room is open to the pool and the bay, the mood is summery, and the cooking still has to land cleanly. Garrigues’s register is classic in structure, fresh in pressure: recognizable dishes given lift, clarity, and a sharper line rather than novelty for its own sake.

Seafood held to the season

The kitchen’s method begins with the products of the sea: oysters, Breton blue lobster, langoustines, sea bass, sea bream, and red mullet. Le Deck’s menu is seasonal and à la carte, shaped for sharing rather than for a fixed tasting sequence, with fish, tartares, salads, and convivial plates carrying the service. The house is part of Mister Goodfish, the program that guides the choice of seasonal fish species in order to protect marine resources, and the restaurant also describes its work through sorting waste, reducing waste, and local sourcing. Those details give the brasserie its discipline. A blue lobster or a sea bream can read as Riviera ease from the terrace, but the pass has to hold a stricter line: the catch, the garnish, the acidity, the plate temperature, the portion meant to sit among other dishes at the table. Garrigues’s known signature, Spaghetti di gragnano, belongs to the same appetite for essential forms. At Le Deck, the seafood carries that preference for directness.

The room beside the mirror pool

The room works in daylight. Le Deck sits at Monte-Carlo Beach, on the Roquebrune-Cap-Martin side of the Monaco edge, with a large terrace looking over the Olympic mirror pool and the bay. Dorothée Delaye has rethought the furniture in a warmer, more colorful, modern register, giving the restaurant the feel of a beach-club brasserie rather than a formal dining room. The counterpoint is useful: lively service, family tables, the pass moving through lunch, the sea in sight but never allowed to become the whole point. The setting asks the kitchen for food that can stand up to brightness. Oysters, langoustines, and red mullet do that work without ornament.

A Riviera craft kept in daylight

Le Deck opens in 2026 as a renewed seasonal table within Monte-Carlo Beach. Garrigues brings a career marked by competition honors, including the Trophée Henri Huck, the 50th Grand Prix Culinaire International Auguste Escoffier in 2010, the Neptune d’Or in 2010, the Trophée Jean Delaveyne in 2009, and the International Cup de Cuisine. At lunch, that training takes the form of a clean seafood plate, a shared table, and Spaghetti di gragnano held in the same grammar as sea bass from the pass at Le Deck.