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PORTRAIT

© Les Perles de Monaco

Frédéric Rouxeville et Brice Cachia
Léonore Pfefferlé, REV accredited real estate expert, et Roland Chevallier MRICS-RV accredited real estate expert
Cachia and Frederic Rouxeville have put their evenings can be magical,” says the founder with It's really satisfying to see the family story
expertise to good use for their production. a touch of pride. The service is also performed continue,” explains Brice Cachia with a touch
“We're marine biologists first and foremost, in the same genuine manner: “No fuss, no of emotion. The family spirit is reflected in the
and it's our in-depth knowledge of reproductive unnecessary sauces. The produce does the team, which now has 18 employees. “We've
cycles and optimal rearing conditions that talking. And that's how our customers like it. grown from two or three people to a solid
makes the difference,” explains Brice Cachia. team, but we've always kept our original soul.
“We both come Masterful Diversity I think that's what appeals to our customers.
Although oysters remain the flagship product,
As is the case with any business, Les Perles de
from aquaculture Les Perles de Monte-Carlo has gradually Monte-Carlo has had its share of challenges.
expanded its menu. “At first we only served
We have not been spared storms, health crises
backgrounds, and oysters, but we soon felt the need to diversify”, and even disruptive construction sites. “We've
explains Brice Cachia. We acquired a plancha
certainly had our difficult moments. As an
it was time for a so that we could propose fish, particularly example, our entire first oyster production was
change” sea bass, cooked to perfection. “Customers lost just before it was to be sold, which was a
major blow. But we persevered,” Today, after
love it: it’s simple but delicious. And above all
it adheres to our principle of respecting the many trials and tribulations, the company can
This approach is reflected in every detail of produce,” he explains. be proud of its success. “We have managed to
the business. The oysters, for example, go Today the establishment offers a varied menu surmount the hurdles and grow. Our aim now is
through a unique pre-growth phase, a process featuring live seafood to continue offering
that guarantees their quality before they such as lobsters, exceptional produce
are matured in basins specially designed to crayfish and even “We want to while remaining
recreate ideal marine conditions. “We have clams. “Our aim is to remain authentic, true to our values,”
always made it a point of honour to respect continue innovating concludes Brice
the nature of all the seafood. That's why there while maintaining simple and Cachia.
is no compromise when it comes to freshness top quality. We grow With steady growth,
and quality,” emphasises the creator of Perles every year, with a honest, while a n u n w a v e r i ng
de Monaco. 10-15% increase in serving the best commitme nt to
sales. But what really quality and family
The atmosphere of Les Perles de Monte-Carlo counts for us is that the sea has to management, Les
also sets it apart. Les Perles de Monte-Carlo our customers are Perles de Monte-
favours a relaxed, authentic atmosphere, a far satisfied. offer” Carlo has a bright
cry from the upscale restaurants synonymous future ahead. “We
with the Principality. “We've always wanted A family story want to remain
people to feel at home in a warm and simple Les Perles de Monte-Carlo is also a great authentic, simple and honest, while serving
setting. Our customers appreciate this sincere, family story. In recent years, Aaron Cachia, the best the sea has to offer. That's the DNA
no-frills approach. The wooden tables, the Brice's son, has joined the adventure, gradually of Les Perles de Monte-Carlo,” Brice Cachia
sea air, and the absence of roads between taking over the reins of the establishment. proudly concludes. Les Perles de Monte-Carlo
the terrace and the sea reinforce this back-to- “I'm very proud that my son is taking over. is the place where passion for seafood blends
basics feeling. “It’s rather like being alone in He shares the same passion for seafood and with excellence and authenticity, making it a
the world here, at the end of the sea wall. The already manages a large part of the business. genuine gem.

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