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Columbus Hotel's top class team

New Managing Director surrounds himself with talent.

Alexandre Pierre Faidherbe quietly took up his position as Managing Director of the 3 star Columbus Hotel in October 2010. Faidherbe's 30 year career has taken him all over the world, beginning in Monaco in 1973, when he was employed as commis de cave at the Hotel de Paris. Returning to the Principality as head of the Columbus, he's gathered together an experienced team to bring a new dynamic to the hotel's offering.

Bastien Anouil steps into the role of Director of Commercial Development. He's worked for the Starwood Group, in several positions at the Meridien in Nice. Sylvain Micholet, new Director of Food Services has had a distinguished career with Relais et Chateaux in the UK and France.

New Chef Xavier Burelle (who promises to introduce the full English breakfast to the Columbus) has worked in many of the region's top notch kitchens including Joel Robuchon in Monte Carlo, and with one of our favourite chefs Jouni Tormanen in Nice. Having joined the team in May, the young chef intends to make his culinary mark on the Principality.

If you find yourself in Fontvieille at lunchtime, Burelle's dishes already feature on the hotel Brasserie's carte:

  • Thai salad with marinated prawns (14 euros)
  • Barcelona "pan con tomate" with Spanish Bellota ham (25 euros)
  • rum or limoncello baba (10 euros)
If you prefer a set lunch menu, there's the plat du jour and a drink (22 euros), or the "feel Coolumbus" starter, main, Italian savoury and dessert (20 euros or 24 euros with a glass of wine).

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