Robuchon Monaco has welcomed Turkish chef Osman Sezener for a special culinary collaboration, bringing the flavours of the Aegean to the Principality…
For several days, Sezener has joined chef Jonathan Larieux in the kitchen, creating a menu that combines Turkish ingredients and traditions with elements of French culinary technique. The result is designed to introduce diners to the diversity of Turkish cuisine while remaining firmly rooted in the produce and flavours of Sezener’s homeland.
A leading figure in contemporary Aegean cooking, Sezener has built his reputation around seasonality, sustainability and close relationships with producers. Through restaurants including OD Urla and Kitchen by Osman Sezener, he champions a highly ingredient-led approach, with many products sourced locally or produced and harvested specifically for his kitchens.
For Larieux, the collaboration is as much about professional exchange as the dishes themselves, offering both chefs an opportunity to explore different techniques, ingredients and culinary traditions.
The partnership may not end in Monaco. With hospitality and the sharing of knowledge at the heart of the encounter, discussions are already turning towards a possible return collaboration in Turkey.
For now, Monaco diners have the opportunity to discover Sezener’s distinctive interpretation of modern Turkish cuisine.