Hotel Feature

The Prince’s Palace – where the Grimaldi Family of Monaco reside – the Old Town, the oceanography museum, the “Musée de l’automobile,” the Tropical Gardens, Nouveau Musée National de Monaco, and the Japanese Garden are all within two kilometres of our front door.

Alang is our lobby bar dedicated to offering delicious cuisine and fine wine is an integral part of the heritage and tradition of Le Méridien. Savor delicious gastronomy elegantly presented at each of our dining venues.

Enjoy an exceptional and exotic atmosphere, in a traditionally built Balinese-style bar featuring an original Alang roof, with views overlooking the Mediterranean Sea on the only private beach in Monte Carlo. The Alang Bar inspires guests with a tropical flare and a unique setting, inviting them to relax on soft white couches while sipping a bubbly glass of champagne or savoring a refreshing fruit cocktail surrounded by the uncompromising and sophisticated luxury of Monte Carlo.

L'Intempo Restaurant features Live cooking in the center of the warmly decorated setting provides lively entertainment. Through a creative use of light and atmosphere, four intimate and very different areas are created.

The resort offers a host of dining options sure to please every taste. Select from one of the three restaurants, discover new flavors from Greece and beyond and live a truly culinary experience. Our Executive Chef Patrick van Velzen, twice rewarded as the best chef of the island, showcases traditional and modern cuisine with a strong emphasis on the seasonal local ingredients.

Patrick is able to combine the simplest and most familiar ingredients – seafood, fish, and vegetables – presenting them in new and inventive ways, whilst remaining true to Mediterranean tradition.

He has been described as a ‘charismatic listener’, and his food revolution is all about pleasing the clients, listening to their tastes and designing his recipes according to their preferences.

Book your stay through Ensemble and enjoy a pre diner glass of selective Greek wine and an antipastissimo - a chef’s selection of traditional prepared marinated seafood and vegetables, Italian hams, cheeses and sausages, olives and dried tomatoes.

Kindly find attached a description of our property, focusing on our rewarded executive Chef Patrick van Velzen.

At Amuse restaurant, Chef Dan Black uses as many indigenous and local items as possible.  The beef used in our signature Steak Frites is from an Amish farm less than 2 hours away, and many of our delicious cheeses are from Birchrun Hills Farms (Chester Springs, PA), where we occasionally pick up directly from the farm.

Produce during the Spring, Summer and Autumn months is inspired by the many farmers markets throughout Philadelphia.  Knowing exactly where the products he will be creating dishes from is very important to Chef Dan Black.  Local foragers will stop by with extremely local, seasonal and fresh mushrooms and other produce which are always a welcome addition to the nightly menus.  In 2012, the hotel is taking on a roof top garden to bring the freshest possible produce to our tables.

Join us at Amuse Restaurant, here at Le Meridien Philadelphia, to experience the best that Philadelphia has to offer.