October marks the beginning of a new culinary experience at One Monte-Carlo as pop-up restaurant TAERA Monte-Carlo opens on the Patio of Hôtel de Paris Monte-Carlo.
The exciting pop-up will offer an immersion into Venezuelan culture through food, atmosphere and design, all imagined and orchestrated by the talented chef Victoria Vallenilla, who is also executive chef of Coya Monte-Carlo.
READ: Delving into the Black Forest
Following the successful opening of Maona Monte-Carlo and Club La Vigie this summer, Monte-Carlo Société des Bains de Mer continues to develop its “made in Monte-Carlo” gastronomic offer with this new and original concept.
TAERA Monte-Carlo spotlights women’s strength, embodied by the passion and creative mastery of chef Victoria Vallenilla, subtly reflected in its name which originates from the indigenous Venezuelan term ‘taera’ which translates to “a symbol of strength”.
READ: American Airlines Launches New Flagship Suites Business Class
Originating from the small Isla Margarita, in Venezuela, chef Vallenilla skilfully combines her cultural heritage with her culinary and artistic talents to create TAERA. The menu pays homage to the traditions of her heritage and the flavours of her childhood, which she elegantly reinterprets.
TAERA Monte-Carlo’s menu features an exquisite selection of Venezuelan dishes with a modern twist: Arepa, cornmeal cakes with delicious fillings, refreshing ceviche and the must-taste Arroz con leche (rice pudding). Every dish is prepared with carefully selected ingredients and local produce, in keeping with tradition. A highly colourful and flavourful cocktail menu completes the selection.
Decorative elements have been carefully selected, with some even personally created by chef Victoria Vallenilla to highlight the cultural wealth of Venezuela. A large wall fresco, created by South American artist Viviana Grondona, contributes to the positive energy and unique character of the venue, from which guests will emerge feeling revitalised. The interiors incorporate the elements of the earth – shaped wood, copper, stone – which are combined harmoniously with delicate linen to create a warm and natural décor. The sculpted wooden claustra gives rhythm to the space.
READ: New Adventures for The Great Southern
After studying hotel management in Nice, Vallenilla reached the finals of the TV cooking show Objectif Top Chef 2015. She then joined the Vistamar at Hôtel Hermitage Monte-Carlo and was trained by Michelin-star chefs Joël Garault and Benoit Witz.
She went on to hone her craft at Alain Ducasse’s Trattoria. Attracted by the COYA concept in Dubai, she applied to COYA Monte-Carlo in 2018 and soon became second in command under chef Fabrizio Fossati. This new venture allows Vallenilla an opportunity to reconnect with the flavours of her youth.
Vallenilla believes in her dreams, in her country, and in the magic of cuisine to tell stories.
“Food involves feelings and memories. I’m far from my country, and I’m so happy to bring all the dishes I grew up with. Through my dishes, clients will discover my country and my culture.”
For more Dining stories click here.
