the founder gives us his recipe for success


Fresh and local products, a team of dedicated professionals and above all, a great concept straight from America.

Don’t picture him in a hat and an apron, Grégory Campi is more of a jersey and crampon type. He is a football coach, and before combining his passion for football with catering, the forty-year-old had a great career as a professional footballer.

In addition to Monaco, he has played in France, Italy, Belgium, the USA and Canada. It was also on the other side of the Atlantic, in Montreal, that the sportsman got THE good idea in 2000. The thing about selling pasta in cones, on site or for take away. “There was a small couple who did it. I thought the idea was brilliant. I thought it was a change from sandwiches, pizzas and salads.” trust the Monegasques.

© Communications Department / Stéphane Danna

When he first retired in 2007 and supported by his wife, a teacher in the Principality, he looked for premises in Monaco in his old quarter: Fontvieille. Note, fast food does not mean poor quality for Grégory Campi, and this is perhaps one of the keys to Alden’T’s success. “From the beginning I wanted a chef and a pastry chef so we could have homemade sauces and desserts,” explains the manager, who has also focused on competitive prices.

© Alden’T

In fact, you’re not ruining yourself by going to Alden’T. The menu with 250 grams of pasta with a homemade sauce, a homemade dessert and a drink is 9.90 euros. Also, those who like to end their meal with a sweet touch are served: the cakes are all more appetizing than the others. Crème caramel, tiramisu, chocolate mousse, chocolate fondant, crumbles, pies, white cheeses, fruit salads… The selection is wide. “Yannick is an extraordinary pastry chef”enthused the owner with a smile plastered to his lips.

Five types of pasta and six types of sauces, including one of the day, are offered (available on the Alden’T Facebook page each morning). To vary the pleasures, lunch gourmets can also choose a salad or soup formula. “In the summer we prepare nice little gazpachos, and in the winter we can serve zucchini velouté or minestrones ». The Italian-born founder admits with great self-deprecation that he absolutely does not know how to cook. “On the other hand, I love the good food from the mother, and Cécile, our chef, is perfect in this role”.

She composes with fruit and vegetables from a Monegasque first that delivers to the restaurant every morning. “We like to put local people to work”blurts out the manager, who also works with the local merchant “Riberi”, which has been established in the Principality for decades. “They have been our two most important business partners for 15 years”he continues.

I want to see as much Alden’T as possible

What makes the restaurant successful is also its friendliness. “We have an amazing clientele and incredible stories to tell. Couples have been created at Alden’T and married. Some now have children, they are called “Alden’T babies”. There have been many emotions for 15 years. Once regulars came, who has been displaced, to say goodbye to us with a gift and tears. »

Alden’T exports to Beausoleil and elsewhere

At the moment, Grégory Campi is working hard. He has just opened a franchise in Beausoleil. “Creating a franchise is the idea of ​​my two children Théo and Thiago”. It is also from his two offspring in their twenties that the restaurant’s name comes from. If “Alden’T” sounds to many like the perfect cooking of pasta, the accented “T” is a nod to its two sons. “It was Olivier Fredenucci, the restaurant’s designer, who came up with this play on words. »

And since you do not change a winning team, it is always Olivier Fredenucci of the Federall agency who is responsible for the design of the franchises. “We keep the colors and the logo, we just move the concept”, assures Grégory Campi, who is delighted to see the already numerous customers at the doors of the restaurant that opened on July 1 at the Monegasque border. He is therefore thinking of spreading out a little more and therefore has, among other things, “a few trails in Nice and Paris”. To do this, he can count on the support of Quentin and Tiphaine from Com’Store, a communication agency based in Nice.

What more could we ask for Grégory Campi? “I want to see as many Alden’Ts as possible, and ideally led by my children”projects papa poule. “It’s our baby, we thought it, we created it and we bring it to life. It’s a 100% family project. My sister opened with me 15 years ago, she now manages the first franchise in Beausoleil. A true family pride!

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