Tucked within the historic Frost Boutique Hotel, Mon Ami operates as a refined French-Belgian bon vivant in the heart of Pärnu. The kitchen, led by chef Sten Märtin, emphasizes seasonal purity and technical precision. A standout starter features silken pickled salmon paired with a crisp waffle, punctuated by the saline pop of trout roe and the lactic tang of smoked sour cream. For the main course, veal cheek is braised to a state of profound tenderness, served alongside a velvety polenta and the concentrated depth of a rich jus. The menu also excels in plant-based compositions, such as the slow-roasted beet carpaccio dressed in a sage-honey soy reduction that balances earthy sweetness with herbal aromatics. Textural play defines the potato and cauliflower croquettes, which arrive with a smooth Jerusalem artichoke cream and delicate vegetable chips. The experience concludes with a sophisticated chocolate trio, showcasing varying percentages and ganache textures.