Riviera Monte-Carlo: A Legacy of Luxury and Culinary Mastery
Riviera Monte-Carlo, established in 1955, embodies luxury through its homemade pastries in a unique setting.
The renowned pastry shop offers a delightful array of pastries, confectionery, and homemade chocolates. Led by Chef Alex and his team of four pastry chefs, they craft exquisite products using top-quality ingredients every day. In 2020, Riviera Monte-Carlo was honored as Monaco’s best pastry shop by Monaco Tribune magazine, recognizing its exceptional expertise and craftsmanship. Chef Alex, driven by a passion for nature and well-being, has dedicated himself to creating pastries that cater to modern needs. The shop now offers gluten-free, vegan, and low-sugar cakes.
Caterina Reviglio Sonnino joined the boutique’s management in 2018, contributing to the development of the Riviera Monte-Carlo concept and the introduction of signature collections. With experience in the Art of Receiving, marketing, and decoration, she previously worked with esteemed Italian and French brands such as Hermès, Bernardaud, and Versace. She also authored two books on entertaining and hospitality, receiving accolades for her work.
“I envision a pastry shop as a place of enchantment,” says Caterina Reviglio Sonnino. “This inspiration guided me when I took on the responsibility of managing Riviera Monte-Carlo. From the boutique’s decoration to our exquisite packaging and exclusive objects, everything aims to create a magical experience. Opening a Riviera Monte-Carlo box reveals a world of indulgence and elegance, evoking a sense of wonder and providing a truly privileged moment. At Riviera Monte-Carlo, I have crafted a realm of colors, sweets, and thoughtful gestures for our customers.”
Chef Alex’s journey in the pastry world began in Moscow in 1995 at the prestigious Hotel Metropol. He further honed his skills at the renowned professional pastry school, Bellouet Conseil, in Paris. Collaborating with the pastry chefs at Hôtel Plaza Athénée in Paris, he participated in international pastry competitions across Europe.
In 2004, Chef Alex initiated his own venture, “Pâtisserie Seleznev,” in Moscow. This endeavor allowed him to develop innovative recipes and explore new techniques in the art of pastry.
From 2010 to 2012, he worked on creating various chocolate formulas at the renowned Or Noir Lab in Paris, including one tailored for the InterContinental Hotel. Since 2005, Chef Alex has shared his culinary expertise through television programs that aired until 2015. Additionally, he has authored more than 30 cookbooks, with millions of copies sold.