“Une petite grande maison” says the Chef Patron of Hostellerie Jérôme. It means a little big house and that is exactly what the hotel and restaurant is – a former monastery from the 13th century with a dining room for Cistercian monks which has become the dining room and scene of Chef Bruno Cirino.
You will find the cosy and warm-hearted Hostellerie Jérôme in a small village called La Turbie on a hill overlooking the principality of Monaco. La Turbie is very picturesque with its narrow winding streets and medieval style so the location of Hostellerie Jérôme is perfect, indeed.
Chef Bruno Cirino owns Hostellerie Jérôme together with his wife Marion and both of them offer a package that is different in style and execution compared to most other top rated restaurants in the area. Super luxurious is not the way here, with a much more personal and intimate approach from the owners resulting in a lovely dinner experience.
Bruno Cirino is at the Vintimille’s market early every morning to make sure to buy the very best ingredients for the evening’s serving, where he can cook a roasted sea bass with zucchini-flowers compote for you, or another of his delicacies like the making of lobster with truffles, peas and macaroni. You will be surprised at his innovative and different style of cooking that is mainly influenced by the Mediterranean cuisine.
In addition to a personal cooking style with dishes of the freshest ingredients mostly from the sea you can also order in some very rare wines from the rather unique and extraordinary wine cellar of 15,000 bottles that is taken care of by Marion Cirino who acts as both the Head Sommelier and Restaurant Manager as well. Multi-talented Marion Cirino’s huge efforts at the Hostellerie Jérôme really make the difference and her co-op with her husband works perfect.
Hostellerie Jérôme might not be for everyone used to the more luxurious restaurants, with its intimate and cosy style focused on the cooking by a chef without a lot of the typical luxury accessories as you are used to, but you do not have to look any further if your main priority is the flavours of the cuisine and the genuine dinner experience.
Written by Andy