Press kit Marriott Riviera La Porte de Monaco Hotel

The new breath is perceptible from the entrance. Beneath a double-height ceiling, the lobby opens a deep perspective designed like an art gallery. Bookshelves filled with objects structure the space. Beyond the reception desks, they organize various lounge configurations where informal meetings take place, supported by efficient connectivity. Yet, the major gesture of interior architect Aliénor Blond is paradoxically found outside, where she leads a genuine reconquest. Around the pool and the restaurant, a lush oasis emerges with palm trees, cabanas, and a new terrace running along the marina’s quay.

On the upper floors, her intervention enhances the magnificent views over the yachts and the horizon. The clear-lined volumes are accentuated by horizontal strokes that guide the eye toward the balcony, furnished to enjoy the sunset. The furniture embraces purity of form, with designer lighting and a round table replacing the traditional desk, in a spirit of versatility. The wooden flooring introduces a nautical touch, echoing the Riva photographs displayed on the walls and the wood veneers featured on the headboards, wardrobes, and bathroom furniture, now equipped with walk-in showers designed with ecological sensibility.

The luckiest guests gain access to the suites located on the top floors of the establishment. For business stays, the prestige suites are ideally suited to productive work. Yet, it is the panoramic suite that becomes the natural choice for a leisure getaway at the summit. With its two solariums, it offers an unforgettable view over the Riviera.

At the origin of this journey lie childhood flavors and memories of cast-iron casseroles. The recipes of his mother and grandmother bestowed upon him the gift—both talent and generosity—of cooking. Then came the time of the masters. Jacques Lameloise passed on his sense of hospitality and Burgundy terroir. Guy Savoy introduced him to three-star bistronomy. Jean-François Rouquette taught him the art of the banquet and how to lead a brigade. After several years in London at the stoves of the ANdAZ, he was initiated into the South by Chef Joël Garreau of L’Hermitage in Monaco. It was finally in Nice, at La Cave de L’Origine, that he made a name for himself. In the kitchen, with only one commis, he invented a new daring menu every day and earned a spot among Alain Ducasse’s favorite tables.

At the Marriott Riviera, he synthesizes all his experiences: the hotelier rigor acquired at the Park Hyatt Vendôme, the fusion spirit absorbed in London, the reverence for vegetables, and the spontaneity of the bistro—all united here. Under his touch, the Caesar Salad regains its imperial prestige, and the Club Sandwich its monumental stature. On every front, Julien Perrier enchants, driven by a sincere desire to share pleasure. This generosity begins within his own tightly knit team—a vital quality for remaining alert whether dispatching a gala dinner, handling room service, or catering to time-pressed business guests. Supported by his excellent sous-chef Gregory Marro and in perfect harmony with Director Vincent Clinckemaillie, Julien Perrier adapts with flair to every register.

A true culinary “digger,” his devotion to fine produce and carefully selected suppliers is evident from the very first tapas—a legendary smoked salmon and pata negra paleta. On the comfort food side, he delights guests all day long with haute couture versions of classics ranging from pizza to salad.

Then comes his favorite playground: the daily lunch menu offered at a remarkably accessible price, a candid reflection of the market. Each service features a plant-based starter, and his main dishes may contain up to five textures, seamlessly interwoven. Technique is never flaunted to the point of boredom; only the purity of flavor appears on the plate. The evening menu confirms this with its seasonal dishes—made from noble ingredients, cooked to perfection, and precisely seasoned. Above all, each plate expresses the chef’s generosity and tenderness.

This great taster, a proponent of “spoon management,” conveys his love of flavor and his emotional relationship with food. His cuisine possesses a suave, melting quality that never slips into sentimentality. Black garlic enlivens the burratina with marjoram and honey-glazed beef heart tomato. The deep smoothness of coconut milk and sweet potato velvet enhances the softness of the sea bream ceviche, brightened by lime. Chunks of lobster swim in a creamy risotto that never masks their taste. The duck breast and prawns evoke the most beautiful Asian landscapes, while the richly indulgent pork belly stands among the shared dishes that restore the meal’s solemn, communal dimension. Julien Perrier may not look like a hippie, but he serves nothing less than love on every plate.