Restaurant Robuchon Monaco is handing its kitchen to one of Turkey’s most decorated chefs this month, welcoming Osman Sezener for a two-night guest residency on 18th and 19th August that will bring his Aegean cuisine to the Principality. The takeover pairs the visiting chef with Jonathan Larrieu, whose kitchen earned its first Michelin star earlier this year.
Guest-chef residencies of this kind are a fixture of the fine-dining calendar, but they rarely last more than a couple of services, making the two evenings a narrow window to eat Sezener’s food outside Turkey.
A chef with two starred kitchens
Born in İzmir, Sezener is among the most recognised names in Turkish gastronomy. His restaurant OD Urla, which he opened in 2018 in the hills of Urla outside the city, holds both a Michelin star and a Michelin Green Star, the latter awarded for its environmental commitment. Its sommelier, Yunus Öztürk, took Türkiye’s 2025 Michelin Sommelier Award for a wine list built around the terroirs of the Urla region.
Sezener has also earned a Michelin star at a second restaurant, Kitchen by Osman Sezener in Bodrum, placing him among only a small number of chefs in Turkey to hold stars at two separate establishments. A pioneer of farm-to-table and zero-waste cooking, he grows or sources much of his produce himself, working from his own garden, vineyard and olive grove, and builds his menus around the seasons and the ingredients of the Aegean coast.
Hosted by a newly starred Robuchon
The residency takes place at Robuchon Monaco, on Rue du Portier in the Larvotto district, which pays tribute to the late Joël Robuchon and keeps his celebrated mashed potato on the menu. Under Jonathan Larrieu, the restaurant was awarded its first Michelin star in the 2026 guide, at a ceremony staged in Monaco for the first time in more than a century.
“It rewards a project carried out with rigour and passion every day,” Larrieu said of the star when it was announced, describing an ambition to make the Robuchon name shine in the Principality.
French wines to meet Aegean plates
For the two evenings, each course from Sezener will be matched with French wines chosen by the Robuchon Monaco sommelier. The pairings are intended to draw out the freshness and Mediterranean character of his cooking, setting the vineyards of France against dishes rooted in the Turkish coast rather than defaulting to the wines of his home region.
Practical details
The guest-chef menu, served with its accompanying French wine pairings, runs on 18th and 19th August only, at Restaurant Robuchon Monaco.
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Photo: Osman Sezener and Jonathan Larrieu, image edited by Monaco Life