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Bradley Mitton & Zsolt Szemerszky

Signature Dishes of the Principality of Monaco with Wine Pairing Guide


Signature Dishes of the Principlaity of Monaco with Wine Pairing Guide

Copyright Š 2016 by Bradley Mitton & Zsolt Szemerszky All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review or scholarly journal. First Printing: November 2016 (First edition) Language: English SBN-13: 978-1537484518 ISBN-10: 1537484516 CreateSpace Independent Publishing Platform Amazon.com www.signaturedishesofmonaco.com www.monaco-gourmand.com


Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Bradley Mitton & Zsolt Szemerszky


Signature Dishes of the Principality of Monaco with Wine Pairing Guide


„

Dedication

To those who have developed Monaco into an ecological and international gourmet destination. - Bradley Mitton & Zsolt Szemerszky

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

06


Foreword

Foreword Signature Dishes of the Principality of Monaco is a distinctive publication highlighting the exceptional culinary scene of the Principality, whilst focusing on gastronomical specialities and offering an overview of the heritage of Monaco. This first edition is created in conjunction with an exclusive and selected group of leading restaurants in the Principality and various Monaco-related organisations including the Monaco Government Tourist Office in New York and the Prince Albert II of Monaco Foundation. Co-authors, Zsolt Szemerszky and Bradley Mitton have also launched a corresponding project entitled Monaco Gourmand, offering this exceptional insight as an online platform. Showcasing the most excellent restaurants in Monaco, this culinary guide offers its readers a unique experience as they are presented with a rare insight into the characters and personalities behind these wonderful gastronomical locations.

The authors have carefully selected ten of the finest restaurants of Monaco and have reached out to their Executive Chefs asking them to share a unique recipe of one of their signature dishes. This offers a special experience to our readers, allowing them to recreate each signature dish. Zsolt Szemerszky, author of the successful book Living in Monaco has pioneered this concept inviting culinary expert and co-author Bradley Mitton, founder of Club Vivanova to host exclusive interviews with the finest sommeliers in the Principality offering unique wine pairings for the selected dishes. Both Mr. Mitton and Mr. Szemerszky are committed supporters of the Principality of Monaco and they hope that their book, the Signature Dishes of the Principality of Monaco will be a reference point for all international gourmet and fine dining enthusiasts. monaco-gourmand.com

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Acknowledgements We would like to thank our partner restaurants and the Monaco Government offices and institutions who have assisted us during the publication of this book.

In alphabetical order, thanks to Blue Bay, Cipriani, Elsa, Horizon Deck, Joël Robuchon, L‘Hirondelle, Le Louis XV, Le Vistamar, Maya Bay and Yoshi.

Special thanks to the Monaco Government Tourist Office in New York (visitmonaco.com). We received an immense amount of guidance from Cindy Hoddeson and her team including Camille Cussac and Karla Modolo. With their positive and supportive energy, they have helped us to reach our highest ambitions with this publication.

Supportive chefs include Alain Ducasse, Benoît Witz, Christophe Cussac, Christophe Dupuy, Dominique Lory, Jean-Claude Brugel, Joël Robuchon, Marcel Ravin, Paolo Sari, Philippe Joannès and Takéo Yamazaki.

We would like to thank Elle Berdy based in Washington D.C and the Embassy of the Principality of Monaco to the United States of America for their valuable suggestions. We thank the Monaco Government Tourism Office and Monaco Press Centre for supplying the Monaco images and in particular Camille Cussac. We have received enormous support from the Monte-Carlo Société des Bains de Mer (Monte-Carlo SBM) and the Alain Ducasse Enterprise. Thank you Emmanuelle Perrier, Eric Bessone, Jesus Scott and Manon Fays for your time and patience with us. Thanks to the Prince Albert II of Monaco Foundation and appreciations to the Solar Impulse team for granting us permission to use the photo of their exceptional and pioneering achievement on sustainability. And of course, we would like to sincerely thank our partner restaurants and their teams for offering their supportive help in bringing the culinary information together. 08

Accommodating sommeliers include Damien Borghi, Noël Bajor, Frédéric Woelffle and Massimo Sacco. We also received exceptional support from Flavio Briatore, Laurence Shukor, Vanina Mandelli and Xavier Bourgeat and from our book partners Club Vivanova, Dodo Newman, Medienhaus Brussels, Mitton International Wines and Monaco Wealth Management. Photography credits and appreciations to Aline Gerard, B. Touillon, E. Caviller, Frédéric Gibrat, G. Bassignac, Joël Robuchon, M. Jolibois, N. Izarn, Philip Ducap, Pierre Monetta, Marcel Ravin and Studio Phoenix. We acknowledge Google and WikiPedia as a source of knowledge and roastedmontreal.com for the Barbagiuan recipe. Thank you all for the wonderful support in this unique project. Bradley Mitton & Zsolt Szemerszky


Authors

Bradley Mitton Culinary Expert & Author

Zsolt Szemerszky Author

Europe's culinary and preeminent gourmet wine expert Bradley Mitton offers his unique insight on the fine dining scene of the Principality of Monaco. Using his professional gastronomical knowledge, Bradley offers not just restaurant reviews, but exclusive interviews with the finest sommeliers in the Principality and unique wine pairings for the selected recipes.

Zsolt Szemerszky is a revenue specialist and the author of multiple internationally published books.

Bradley is also the author of the internationally published book „Around the World with Bradley Mitton: Wine Pairing Recipes“. In his first culinary cook-book he offers an array of international recipes and wine pairing tips resulting from his years working in top-flight gastronomy. Providing gourmet wines to many of the finest restaurants in Monaco and the French Riviera and bringing people together through his lifestyle and gourmet club Club Vivanova, Bradley is a respected and established member of the fine dining scene of the Principality.

Since 2010 he has managed the unbiased relocation itinerary Monaco Wealth Management and he is the author of „Living in Monaco“. Both of these accomplishments are dedicated to those who are looking to relocate to the Principality of Monaco offering them reliable information and trusted service providers. Zsolt is a passionate admirer of the Principality of Monaco and is committed to promote its core values including its family-oriented and cultural heritage. Offering his expertise from vast experience, Zsolt provides a compelling review on the heritage and lifestyle of Monaco bringing together the past and present.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Heritage of Monaco

Iconic Places

The Principality of Monaco

13

Safety and Family Values

16

Personalities

18

Glamour and Fascination

22

Gastronomy

29

Mr Goodfish

32

Traditional Monegasque Dish

34

10

Blue Bay (Monte-Carlo Société des Bains de Mer)

38

Cipriani

50

Elsa (Monte-Carlo Société des Bains de Mer)

60

Horizon Deck (Fairmont Monte Carlo)

72

Joël Robuchon (Metropole Monte-Carlo)

86

L’Hirondelle (Monte-Carlo Société des Bains de Mer)

98

Le Louis XV - Alain Ducasse (Monte-Carlo Société des Bains de Mer)

108

Le Vistamar (Monte-Carlo Société des Bains de Mer)

118

Maya Bay

128

Yoshi (Metropole Monte-Carlo)

138


Table of Content

Signature Dishes Barbagiuan (Traditional Monegasque Dish)

Wine Pairings 34

Bellvale Athena’s Vineyard Chardonnay (Horizon Deck)

84

Blue Lobster in his Bowl (Le Vistamar)

124

Burgundy Premier Cru Chablis (L’Hirondelle)

106

Interpretation of an Egg (Blue Bay)

46

Dom Perignon Cuvée P2 1998 (Blue Bay)

48

John Dory with Mediterranean Flavours (Joël Robuchon)

92

Domaine du Paternel 2013 (Maya Bay)

136

Mediterranean Rouget (Horizon Deck)

80

Meursault AOC, Ballot Millot (Le Louis XV - Alain Ducasse)

116

Pan-fried Sea Bass Fillet (Elsa)

68

Premier Cru Chablis (L‘Hirondelle)

106

Sliding Hill Sauvignon Blanc (Le Vistamar)

126

Red Curry with Grilled Shrimps (Maya Bay) Rigatoni all’Amatriciana (Cipriani)

132 56

Risotto with Baby Vegetables (L’Hirondelle)

104

Turbot with Carrot and Fresh Cilantro (Louis XV - Alain Ducasse)

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Tenuta dell'Ornellaia Masseto 2008 (Cipriani)

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Vougeot „Clos du Prieuré“ Domaine de la Vougeraie (Joël Robuchon)

96

Organic Wines at Elsa

70

Dassai 23 Sake (Yoshi)

146

Interview with Damien Borghi

135

Interview with Frédéric Woelffle

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Interview with Massimo Sacco

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

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Š Courtesy of Monaco Press Centre Photos


The Heritage of

Monaco

The Principality of Monaco The Principality of Monaco is the second smallest country in the world located on the coast of the Mediterranean Sea and has been ruled by the Grimaldi family for over 700 years. People often label Monaco as the home of the rich and famous. However, anyone who spends a significant time in the Principality can understand its much deeper values and its commitments to safeguard the Monegasque heritage as well as its family values. Â

Being home to over 120 nationalities and hosting more than 700 events in a year, this small country offers a true cultural hub which also reflects on its heritage. The exceptional Monte Carlo Ballet, the Monaco Philharmonic Orchestra and prestigious events such as the Bal de Rose and the Red Cross Gala are also contributing factors that make Monaco a highly glamorous and sophisticated destination.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Š Courtesy of Monaco Press Centre Photos

Monaco has contributed to some of the most important social and environmental issues in the World. The Sovereign Prince, His Serene Highness Prince Albert II is a committed campaigner for the environment, implementing many initiatives and projects in Monaco and is dedicated to the protection of the environment and the promotion of sustainable development on a global scale. Â

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Heritage of Monaco

Š Courtesy of Monaco Press Centre Photos

Monaco is also part of the European Monetary Zone, called the Eurozone. However Monaco is not a member of the European Union. The European Union respects the identity and the rules of the Principality and it allows harmonious economic development to the benefit of both parties.  

This role model, zero-debt country offers a home for almost 38,000 residents, including 9,000 Monegasques. The community of the Principality offers solace and safety for many international athletes, innovators, scientists, influential business leaders and entrepreneurs. With an average life expectancy of 85 years, one of the lengthiest in the World, one can understand why Monaco is voted as one of the happiest places to live on earth. 15


Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Safety and Family values Amongst the most positive aspects of the Principality of Monaco is the care and the security that it offers for its residents. Monaco has the largest police force in the World per capita. Its security is among the main key factors for many people to move to Monaco. Not surprisingly, the Principality of Monaco also has the most millionaires and billionaires per capita in the World, all attracted by the safety and security guarantees. 16

The Grimaldi family and the Monégasque people share strong respect and mutual support for each other and for their resident guests. It is rare to find a bond like this in other countries, especially a bond which has remained so strong throughout the past centuries. There has been recent joy in family affairs in the Principality. Monaco’s beloved Princely couple, the Sovereign Prince, H.S.H. Prince Albert II and his © Courtesy of Monaco Press Centre Photos | Palais Princier de Monaco


Heritage of Monaco | Family Values

beloved wife H.S.H. Princess Charlene of Monaco celebrated the birth of twins on 10th December 2014, namely H.S.H. Princess Gabriella Thérèse Marie and H.S.H. Prince Jacques Honoré Rainier. This has strengthened family values and focuses the Principality of Monaco to the future. By starting a family, the Prince and the Princess have proclaimed a new era for the Principality. © Courtesy of Monaco Press Centre Photos | Palais Princier de Monaco

Without doubt, Monaco offers outstanding lifestyle values for all its family members and in its multi-cultural and busy environment, the Principality furthermore offers a high standard and internationally recognised educational system.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

1864 - Casino de Monte-Carlo | © Courtesy of Monte-Carlo SBM

Personalities People often visit Monaco to realise their dreams, even just for a day. For hundreds of years, this exceptional place has attracted not just tourists but the most colourful personalities. Many of the residents of the Principality of Monaco work with each other in the community where they make positive global change. Monaco does not just merge cultural diversity, it also creates a platform to unite diverse interests. This is clearly reflected by the fact that Monaco’s two square kilometre territory is the home to 120 different nationalities. This makes the Principality of Monaco a multi-national hub on the southern shore of Mediterranean Europe.   18

1875 - Casino de Monte-Carlo | © Courtesy of Monte-Carlo SBM

1905 - The Salle Garnier Opera House at the Casino de Monte-Carlo © Courtesy of Monte-Carlo SBM


Heritage of Monaco | Personalities

1907 - Casino de Monte-Carlo | © Courtesy of Monte-Carlo SBM

1910 - Aviation in Monaco | © Courtesy of Monte-Carlo SBM

1914 - Casino de Monte-Carlo | © Courtesy of Monte-Carlo SBM

1920 - Aviation in Monaco | © Courtesy of Monte-Carlo SBM

Monaco offers a combination of unique advantages in an integrated way, which makes the Principality a special place in Europe. This tiny country with its small population offers exceptional security and safety, a profitable fiscal system, political and economic stability, as well as exceptionally good weather conditions throughout the year.  

Few people know that Monaco is not just a pioneering region in the field of sustainability but it has always had a strong role in the innovation sector. It is widely known that Monaco was a pioneer in the history of the casino industry but it is much less known that Monaco was a key site that attracted numerous innovators of the aviation world. 19


Signature Dishes of the Principality of Monaco with Wine Pairing Guide

1913 - Aviation in Monaco | © Courtesy of Monte-Carlo SBM

This started in 1908 when Camille Blanc suggested to Prince Albert I of Monaco that they should organise a major flying competition in the Principality. In 1911, Henri Fabre flew over the Port of Monaco in his seaplane, putting on a unique show for spectators who had flocked to the Casino terraces, before his plane unfortunately crashed on the rocks. Later in 1914, Monaco was the arrival point for the first air rally, inspired by automobile rallies. 20

In 1921 Monaco held its last flying competition. The activity was abandoned due to the lack of space to accommodate the ever-growing crowds of spectators. Monaco was proud to have played an important part in aviation history for a decade.


Heritage of Monaco | Personalities

More recently, the Palace has turned its hand to marine protection, evolving a green environment and sustainability. In June 2006, H.S.H. Prince Albert II established his foundation (Fondation Prince Albert II de Monaco) with the purpose of protecting the environment and encouraging sustainable development. Noting the remarkable efforts of the Prince, many Monaco based companies are committed to follow in his footsteps. The decision to

drive cleaner vehicles, to create solar energy, to build waste-water treatment plants, all represent key aspects of a modern and sustainable region. Monaco’s green environment and its global efforts attract millions of people from around the world.  The Principality of Monaco motivates people to change at a global level.

Solar Impulse 2 flying over Hawaii during maintenance flight - 27.03.2016 Š Solar Impulse | Revillard

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Glamour and Fascination The Principality of Monaco has always represented elegance and luxury dating back hundreds of years. At the beginning of the 20th century, Monaco was an attraction for Russian nobility. The Principality’s prosperity, and particularly that of the casinos, was in large due to the Russian community.

The 1920s - Serge de Diaghilev | © Courtesy of Monte-Carlo SBM

1919 - Grand Duke Boris of Russia © Courtesy of Monte-Carlo SBM

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1930 - Grand Duke Dimitri of Russia © Courtesy of Monte-Carlo SBM


Heritage of Monaco | Glamour and Fascination

1911 - The Russian Ballet | © Courtesy of Monte-Carlo SBM

Since 1909 the Principality of Monaco has hosted its world famous „Russian Ballet“. Since then it has been through several rebirths to maintain its notability and with the arrival of Jean-Christophe Maillot in 1993, the Ballets de Monte-Carlo joined the ranks of the World’s most renowned ballet companies. 1925 - The Russian Ballet | © Courtesy of Monte-Carlo SBM

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

The Place du Casino in Hollywood in 1922 | Š Courtesy of Monte-Carlo SBM

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Heritage of Monaco | Glamour and Fascination

Cary Grant at The Place du Casino in 1939 © Courtesy of Monte-Carlo SBM

Louis de Funes in Monaco in 1970 © Courtesy of Monte-Carlo SBM

Yves Montand, scene from the movie „Grand Prix in 1966 © Courtesy of Monte-Carlo SBM

Roman Polanski, Formula 1 Grand Prix of Monaco in 1971 © Courtesy of Monte-Carlo SBM

One of the most amazing fascinations of the Principality was glorified by actor and director Eric von Stroheim, who built a perfect replica of the Place du Casino in Hollywood at the Universal Studios in 1922. His attention to detail thoroughly captured the atmosphere of Monte Carlo for the movie Foolish Wives (Folies de femmes).

The movie stirred up an American fascination with Monte Carlo, thirty years before the legendary royal marriage that linked the two nations in April 1956, which was Monaco‘s own fairy tale. Since then, Monaco has become the location of choice for many film directors searching for genuinely dreamlike and elegant settings. 25


Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Suzanne Lenglen in Monaco in 1921 © Courtesy of Monte-Carlo SBM

Josephine Baker in 1932 © Courtesy of Monte-Carlo SBM

The Principality has had a long relationship with the brightest celebrities and sport personalities. The building of the legendary Monte Carlo Country Club was inspired by Suzanne Lenglen, who was the number one ladies’ tennis player in the world in the 1920’s, dominating the sport by having only lost 4 sets during her 7 year career.

And the Principality cares for its celebrity visitors. Josephine Baker was one such recipient, who was a huge star and possibly the world’s first Afro-American celebrity. After great success, she had greater bad-luck and racial issues and by the mid-1960s, Josephine had used up her entire fortune. A period of dark days overwhelmed her and her children, when Brigitte Bardot and Princess Grace personally came to her help. Bardot helped her financially and then Princess Grace invited her to Monaco, helping with funds raised at galas held in the Principality, offering her a home for life.

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Heritage of Monaco | Glamour and Fascination

Rose Ball with HSH Prince Rainier III and Princess Grace in 1976 © Courtesy of Monte-Carlo SBM

Sir Winston Churchill in Monaco in 1958 © Courtesy of Monte-Carlo SBM

Rose Ball on the Rock in 2013 © Courtesy of Monte-Carlo SBM

Amongst the most famous and internationally recognised people to be connected to the Principality was Sir Winston Churchill, who loved Monaco and often visited. As early as 1945, he regulary enjoyed staying at the Hôtel de Paris for Monaco‘s famous New Year festivities.

Almost every week there is a new and exciting international event in the Principality and so one can always find something for one’s taste. It is fascinating, and one can observe the enormous efforts that the Monaco Government goes to with its various commitments on an international level, making the Principality an important player in global entertainment and corporate business.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

1957 - Monaco Red Cross Gala: HSH Rainier III & Princess Grace © Courtesy of Monte-Carlo SBM

1982 - Farrah Fawcett and Ryan O‘Neal © Courtesy of Monte-Carlo SBM

1988 - Liza Minnelli © Courtesy of Monte-Carlo SBM

1985 - Régine, Boris Becker and Paul Anka © Courtesy of Monte-Carlo SBM

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Heritage of Monaco | Gastronomy

© Courtesy of Monte-Carlo SBM

Gastronomy The Principality of Monaco has always had a rich history in gastronomy, due to a national desire to provide excellence to its residents and visitors. Traditional Monegasque cuisine is influenced by French culture and its main recipes are based on fresh vegetables, rice and seafood. Barbagiuan is a pastry considered a national speciality of the Principality of Monaco, produced from rice, cheese, leek and pumpkin or spinach. Most local appetisers in the Principality of Monaco are made from either fruits or vegetables. One of France’s most popular and delightful desserts, the „Crêpe Suzette“ was evolved in the Principality at the end of the 19th century.

The recipe of this delightful pancake soaked in Grand Marnier was invented by chance at the Café de Paris during one of the visits of the Prince of Wales, later to become King Edward VII of England. He was a frequent and enthusiastic visitor of Monaco and whilst having lunch one day at the Café de Paris, Chef Carpentier was preparing pancakes with a liqueur when suddenly the contents of the frying pan burst into flames. The Prince of Wales was enchanted by the spectacle and asked the chef what the recipe was called. Caught off guard but coming quickly to his senses, the chef admitted that the recipe had been invented for the occasion but suggested off the cuff that the pancakes be called „Princely Crêpes“. In a gesture of gallantry, the Prince of Wales proposed that the dessert be named after the charming young woman he had invited to lunch, whose name was Suzette. 29


Signature Dishes of the Principality of Monaco with Wine Pairing Guide The Principality of Monaco has always attracted entrepreneurs, whose desire and ambitions drive them to achieve more to prove their commitment and excellence in their own fields, a great example being Alain Ducasse, one of the greatest chefs in the World. In 1987 the late H.S.H. Prince Rainier III requested Alain Ducasse to take over the management of the kitchens at the Hôtel de Paris, the prestigious establishment owned by Monte Carlo SBM. Alain Ducasse’s assignment was to achieve three stars in the Michelin Guide for the hotel’s main restaurant. Thanks to commitment and passion with his Mediterranean cuisine and being inspired by excellence at the highest level, the Restaurant Louis XV run by Alain Ducasse was awarded its third Michelin star in 1990. This was the first step to a gastronomical change in the Principality of Monaco. Alain Ducasse’s Mediterranean-inspired cuisine became his signature by the end of the 20th century and it still strikes a subtle balance between location, tradition and innovation. Alain Ducasse brought culinary class to Monaco and the bar has been rising ever since with other great gastronomical geniuses building on these foundations, including Joël Robuchon.

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© Courtesy of Realis | Alain Ducasse


Heritage of Monaco | Gastronomy

Chef Robuchon, the „Chef of the Century“ holds 28 Michelin stars and is internationally famous for the relentless perfection that he dedicates to his cuisine. This has helped to turn the Principality of Monaco into a world class and unique culinary capital. And a gastronomical revolution still lives on thanks to numerous other Michelin star chefs, who strive to push the boundaries of what can be achieved and who are cultivating the Principality with their excellence.   To further develop this growth, the Principality of Monaco hosts various gastronomical events each year to showcase its culinary heritage and to offer a platform for innovation to develop. With this book, you have unique access to ten of the finest and most iconic restaurants in the Principality of Monaco, where you can discover the excellence that the region delivers.   © Courtesy of Hotel Metropole Monte-Carlo | Joël Robuchon

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

The Prince Albert II of Monaco Foundation is the South East regional coordinator for the „Mr Goodfish“ campaign to promote the responsible consumption of seafood. In association with the Mare Nostrum aquarium and the Oceanographic Museum of Monaco, the Prince Albert II of Monaco Foundation is making hotel professionals, chefs, fishermen and restaurant owners aware of the issue of sustainability. They propose and clearly indicate which seafood products are preferable for selection for consumption. 32

The goal of this initiative, which is already hugely successful in the Channel and North Sea areas, is to offer an alternative to consumers by encouraging them to try new species selected from a list established by the „Mr Goodfish“ campaign. The selection of suggested fish is planned at each change of season according to the region, the state of the resource, the size and the status of the species (protected or not). The incentive enables followers to purchase fresh fish and at the same time preserve the resources of the sea.


Heritage of Monaco | Gastronomy

„

WWF applauds Monaco for becoming the first country in the world to be entirely free of endangered Mediterranean bluefin tuna. - Dr Sergi Tudela Head of Fisheries at WWF Mediterranean

Many iconic chefs and restaurants follow the commitment of the Prince Albert II of Monaco Foundation, which concerns itself with global sustainability and the environment. Committed since its creation to the preservation of endangered marine species and in particular the bluefin tuna, the Prince Albert II of Monaco Foundation coordinates the development of the „Mr Goodfish“ campaign along the Mediterranean coast.

The WWF recently congratulated Monaco for being the first territory in the world to achieve bluefin-free status as all restaurants, retailers and chefs in the Principality of Monaco have removed endangered Atlantic bluefin tuna from their shelves and menus until stocks of the fish have recovered and the fisheries and trade are managed in a sustainable way.

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Traditional

Monegasque Barbagiuan

34


Barbagiuan

Monaco’s national dish is the Barbagiuan - a delicious pastry mainly found in the eastern part of the French Riviera and northern Italy. The Barbagiuan (or Barbajuan) is a fritter stuffed with Swiss chard and ricotta, amongst other ingredients. It is especially consumed on the national day, 19 November. The word means Uncle John in MonÊgasque. 35


Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Recipe (makes 20 portions) Ingredients For the pastry

For the filling

200g plain flour dash salt 50ml olive oil 1 egg, beaten 50ml water

15ml olive oil 30g onion, finely chopped 3og leek (white part only) finely chopped 2 Swiss chard leaves (green parts only), shredded and chopped 50g fresh spinach, chopped pinch dried oregano, crumbled 50g ricotta cheese 30g freshly-grated Parmesan cheese 1 egg white, beaten

Vegetable oil for deep frying

Prepare the pastry

Prepare the filling

Sift the flour and salt into a bowl

Heat the olive oil in a shallow pan over medium heat and add the onion and leek and fry until golden (about 5 minutes)

Add the olive oil and half the egg white and blend with a fork. Reserve the rest of the egg for the filling. Add just enough water to bring the pastry together as a firm dough. Turn this out onto a lightly-floured surface and knead until smooth and elastic (about 5 min) Wrap in plastic wrap and chill in the fridge for 30 minutes.

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Add the chard, spinach and oregano and fry until the chard is tender (about 10 minutes) Transfer the contents of the skillet to a bowl and then mix in the cheeses and the leftover egg from the pastry. Season with salt and pepper and set aside to cool.


Barbagiuan

Final preparation Roll the dough out on a lightly floured work surface to about 2mm thick.

As you complete each pastry, transfer to a baking tray lined with foil.

Use a floured 6cm round pastry cutter and cut into as many rounds as you can.

Note: at this stage you can freeze the pasties and then thaw before cooking, or you can cook them right away.

Gather the scraps, re-roll out and cut again. should end up with about 20 circles.

You

Pour vegetable oil into a deep pan (you need at least 4cm) and heat to fry.

Place 1 tsp of the filling in the centre of each pastry round and brush the edges with the egg white.

Working in batches, add the pasties to the oil and fry until brown and crisp (about 5 minutes).

Fold the dough over to form a semi-circle and press the edges with the ends of a fork to seal.

Transfer to a plate lined with kitchen towels using a slotted spoon.

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Iconic Restaurants

Blue Bay

38

© Courtesy of Monte-Carlo Société des Bains de Mer | Blue Bay


Blue Bay

© Courtesy of Monte-Carlo Société des Bains de Mer | Blue Bay

The Michelin starred Blue Bay is located at the Monte Carlo Bay Hotel & Resort offering an unforgettable culinary experience. Blue Bay offers both a cutting-edge designed dining room overlooking an open kitchen for culinary lovers, as well as a spectacular atmosphere at its terrace with breath-taking panoramic views.

This signature restaurant of the Monte Carlo Bay Hotel & Resort has a contemporary and trendy decor, complementing a unique style of cuisine with diverse influences that takes diners on a journey of the senses.

39


Signature Dishes of the Principality of Monaco with Wine Pairing Guide Chef Marcel Ravin has managed the kitchens at Blue Bay since its inauguration with his innovative culinary style and tremendous skills. Inspired by his Martinican origins and experiences, Chef Ravin has developed a fusion of Caribbean and Mediterranean influences, which give his cuisine a uniquely delicious and refined flavour profile. At the Blue Bay, the food is intimately tied to the identity of Chef Ravin. When Chef Ravin accepted to be the head chef of Blue Bay, he brought with him cuisine, spices, products and original recipes from his native Caribbean home. He set out to blend culinary influences from his native French West Indies with the treasures offered by the land and sea of his newly adopted Mediterranean home. This creativity and tenacity was rewarded in 2015 when the Blue Bay was awarded a Michelin star.

© Courtesy of Monte-Carlo Société des Bains de Mer | Blue Bay

40


Blue Bay

© Courtesy of Monte-Carlo Société des Bains de Mer | Blue Bay

Blue Bay offers a memorable experience with its open kitchen layout, where Chef Ravin can oversee the restaurant whilst adding the finishing touches to dishes that are a feast for the eyes and the palate.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide Passionate about cooking, Chef Ravin innovates and brings modern twists to traditional cuisine. When seated next to Blue Bay‘s open kitchen, one can observe his polished technique that has brought the culinary repertoire of Monte Carlo Bay to the heights of the best gastronomy in Monaco.

© Courtesy of Monte-Carlo Société des Bains de Mer | Blue Bay

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© Courtesy of Monte-Carlo Société des Bains de Mer | Blue Bay


Blue Bay As MonteCarlo Société des Bains de Mer, the owner company of the Monte Carlo Bay Hotel & Resort recommends, „whilst at the Blue Bay, enjoy Michelin-starred al fresco dining, soaking up the panoramic views over the bay before heading over to the Blue Gin bar for a drink.“

© Courtesy of Monte-Carlo Société des Bains de Mer | Blue Bay

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„

Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Blue Bay is out of this world, elegantly perched over the Mediterranean Sea at one of Monaco’s most outstanding hotels. And this is what attracts and has attracted people from all over the world to Monaco for decades - the ability to sit relaxed with idyllic views whilst being served world-class food and wine. And this is not just any food and wine, the kitchens are run by a brilliant chef from Martinique, who has developed a unique cross-over style of cuisine using his own traditions with local ingredients. The Blue Gin bar is close by, always recommended for an aperitif and by using these two magnificent locations with first-class service, one is sure to have a memorable evening. Blue Bay is an adventure, fashioned by Chef Marcel Ravin and if you want something away from the norm, that will tantalise your taste-buds, you will not be disappointed here. Try the Sunday Champagne brunch, amazing value. - Bradley Mitton

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Blue Bay

© Courtesy of Monte-Carlo Société des Bains de Mer | Blue Bay

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Signature dish

Blue Bay Interpretation of an Egg

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© Courtesy of Monte-Carlo Société des Bains de Mer | Blue Bay


Blue Bay

Recipe (serves four) Ingredients

The manioc

The passion fruit emulsion

4 free-range farm eggs 1 black truffle

400g manioc root milk 3 drops white truffle oil 2 tbsp whipped cream coarse salt

200g maracujas (passion fruit) 25g sugar 40g shallops 3cl Xeres vinegar 6cl white wine ½ vanilla pod 1 pinch nutmeg 1 pinch saffron 15cl cream 80g butter salt and pepper

For this recipe, you should choose eggs of utmost freshness and use them at room temperature; take them out of the refrigerator some time in advance. Cook them in a steam oven at 145°F for 2 hours and 15 minutes. You may also cook them in water at the same temperature using an immersion heater. Cool them in iced water after cooking. Prepare the manioc puree: peel the manioc root with a paring knife, removing the thick dark peel. Cut the manioc root into even-sized chunks, cover it with 1/2 of its depth in milk, add a little coarse salt and cook gently. Keep checking the manioc with the tip of a knife, which should penetrate into the manioc to the core. Drain, puree in a blender and rub through a sieve to remove all fibers. Add 3 drops of white truffle oil, and beat in the whipped cream. Keep warm.

For the passion fruit emulsion, cut open the maracujas and scoop out the pulp. Add the sugar, the vanilla pod seeds (scraped out with the trip of a knife), finely chopped shallots, Xeres vinegar, white wine, nutmeg, saffron, cream, butter in a saucepan. Bring to the boil, then take off the heat, pass through a sieve and rectify the season. Beat to obtain a mousse which will be used to cover the manioc purée. Slice truffle into small disks. On each plate, put 2 tablespoon of manioc puree, one egg on top and add the emulsified cream. Decorate with black truffles and passion fruit emulsion.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

„

Wine Pairing for the recipe of Interpretation of an Egg

Eggs and wine have always been a tricky marriage. However, the Champagne selection at Blue Bay is outstanding and is serviced by the cellars of the Hotel de Paris, so there could not be a better choice especially when all the wine and the vintages are selected by an admirable and highly professional group of sommeliers. A recommendation for this dish and an exclusive and sensational Champagne would be the Dom Perignon CuvĂŠe P2 1998. P2 is a Premier Cru blend that has developed for sixteen years in bottle and is now at its peak. Rich with vanilla notes and a broad palate, the aromas have really opened out giving a broad and rich dynamic on the palate. The impression is creamy but the wine still has an excellent back-bone of acidity. Clean, linear with firm impact and a lovely, long, endlessly beautiful finish. Sharing is optional. - Bradley Mitton

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Blue Bay

© Courtesy of Monte-Carlo Société des Bains de Mer | Blue Bay

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Iconic Restaurants

Cipriani

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Š Courtesy of Cipriani


Cipriani

© Courtesy of Cipriani

Cipriani Monaco offers fine Italian dining with celebrity panache. The restaurant is situated close to the Fairmont Monte Carlo at the ground floor of the Mirabeau building, and was successfully launched in 2012 by Italian businessman and entrepreneur Flavio Briatore.

Briatore loves what he does and entered the fashion world in 1979 with Luciano Benetton. He then made his mark in Formula One with his unique and innovative management style and an innate capacity to discover new talents. During his career in Formula 1, he achieved incredible results, winning seven world championships with two teams - Benetton Formula and Renault. 51


Signature Dishes of the Principality of Monaco with Wine Pairing Guide The Principality of Monaco has always had an exceptional relationship with Formula 1 racing and the Monaco Grand Prix is widely considered to be one of the most important and prestigious automobile races in the world. With the Indianapolis 500 and the 24 Hours of Le Mans, they form the Triple Crown of Motorsport. The circuit has been called „an exceptional location of glamour and prestige“. Many of the past and present Formula 1 race drivers are actually residents of Monaco. Flavio Briatore‘s success goes well beyond Formula 1. He now creates cult nightclubs and luxury resorts that represent a glamorous and exclusive lifestyle. He also launched his second restaurant and nightclub Twiga in Monaco in 2014.

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© Courtesy of Cipriani

© Courtesy of Cipriani


Cipriani Cipriani features mahogany walls, polished stainless steel, large mirrors, marble floors and Cipriani’s signature brown, leather chairs. The ambience envisioned by Michele Bonan reflects the feeling of a luxury yacht with a nautical theme, embellished with blue and white elements which also offer an elegant sensation of the 1920s. The restaurant showcases many Formula 1 related photos representing the heritage of Flavio Briatore. At the first floor of the restaurant, Cipriani offers an exclusive members-only area offering absolute privacy and exclusivity with a private bar and a sea-view terrace.  

© Courtesy of Cipriani

Cipriani’s refined, fresh and flavourful Italian cuisine is exceptional in Monaco showcasing classic appetisers from delicately sliced veal with tuna sauce (vitello tonnato) to homemade gnocchi with rich and herbaceous tomato sauces, pastas, risottos and freshly grilled fish and seafood - a diverse selection of the very best of Italy. Cipriani is open for dinner from 7pm and the exclusive club member’s area is available for private lunches from 12 noon.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Every city boasts a medley of Italian restaurants, pizza houses and pasta joints, and being so close to Italy, Monaco is no different. But Cipriani is different, Flavio Briatore is different and this location oozes charisma and is full most evenings with clients from all walks of life from young, Aperol spritz drinking party-lovers to serious and elegantly dressed business people. Cipriani is located in the heart of Monaco and close to Briatore’s club Twiga. So the restaurant works very well as a place to meet for a wonderful dinner before moving on to enjoy the Monaco clubs. I have had the opportunity to work with Briatore’s management team on numerous occasions and they are as passionate as he is, every minute detail covered and they strive for success and growth in what is a very competitive market. The restaurant oozes sensuality, panache and has a stimulating ambience that offers well-made Italian classics, a well-managed international wine list and is a venue that helps you feel relaxed in the hands of great professionals. I was privileged to be able to taste the Rigatoni all’ Amatriciana prepared specially by the Italian Chefs, paired with a wonderful Tenuta dell'Ornellaia Masseto 2008 – this Roman (Lazio) speciality of cured pork cheek, pecorino cheese and spiced tomato is just delicious; tender meat with smoky, savoury characters and paired with this wonderful wine, all I can say is that Briatore has exquisite taste and you should come and visit him soon to try his favourite dish. - Bradley Mitton

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© Courtesy of Cipriani


Cipriani

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Signature dish

Cipriani Rigatoni all’Amatriciana Favoured by Flavio Briatore

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© Courtesy of Cipriani | Bradley Mitton


Cipriani

Recipe (serves four) Ingredients 600g fresh rigatoni 100g bacon 100g Praga ham 400g diced fresh tomatoes 50g white onion 1 dried or fresh red hot chili, sliced finely 1 cup grated fresh parmesan chopped parsley

Boil a large pot of water, add a pinch of salt.

Add the pasta to the boiling water and cook until al dente.

In the meantime, prepare the bacon by removing the rind and cube up the rest of the meat and fat.

Drain the pasta, saving about one cup of the pasta's cooking water.

Heat a large skillet and cook the bacon pieces until the fat has melted and sizzled to a golden brown.

Add the pasta directly to the skillet with the Amatriciana sauce, along with a splash of the cooking water, to help loosen the sauce. The sauce should coat the pasta but still be quite thick. Toss well until the pasta is coated (if the sauce has gone cold, reheat it before tossing) then serve immediately, with more parmesan over the top if desired and sprinkled with parsley.

Add the onion, tomato and chili and bring back to a simmer over low-medium heat. Cook for 10 minutes, stirring occasionally. Just before taking off the heat, add the parmesan cheese and stir through, until the sauce is creamy. Set aside until pasta is ready.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

„

Wine Pairing for the recipe of Rigatoni all’Amatriciana

Tenuta dell'Ornellaia Masseto 2008 . Tuscany, Italy The Cipriani team know how to choose wine with style and when they brought this wine out with the rigatoni, there was an air of excitement around the table. Iconic, classical and a trend at the moment, this merlot from Tuscany is a big, bold and brash Italian counterpart to any meal. Masseto 2008 is the expression of a warm vintage, and with great concentration, its colour is particularly deep and young. The nose is characterized by rich and fully ripe fruit yet without any traces of over ripeness, focused and intense with spicy and mineral notes. On the palate the wine is remarkably dense, concentrated and opulent, with a very pure expression of fruit. The tannins are present and firm giving the wine focus and precision to balance the wine's richness. The 2008 vintage is undoubtedly one of the great expressions of Masseto, with excellent ageing potential. If days were always like this, we would never yearn for tomorrow. - Bradley Mitton

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Cipriani

© Courtesy of Cipriani | Bradley Mitton

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Iconic Restaurants

Elsa

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© Courtesy of Monte-Carlo Société des Bains de Mer | Elsa


Elsa

© Courtesy of Monte-Carlo Société des Bains de Mer | Elsa

Michelin starred Elsa is Monaco’s first one hundred percent organic restaurant with Ecocert certification that offers a contemporary menu packed with surprises, whilst exclusively using local seasonal produce.

Elsa, which is part of the Monte Carlo Société des Bains de Mer group is a bright and modern restaurant with a terrace that overlooks the sparkling waters of the Mediterranean Sea. However the essence of Elsa is the successful marrying of pure organic food with gastronomical excellence. 61


Signature Dishes of the Principality of Monaco with Wine Pairing Guide

© Courtesy of Monte-Carlo SBM | Elsa | Frédéric Gibrat

This unique one star Michelin restaurant is among the elite of Monaco’s gastronomical locations thanks to the talent and creativity of its executive chef, Paolo Sari. The Michelin guide refers to Elsa as one of the best addresses in Monte Carlo to find cuisine of great finesse. Paolo Sari is as passionate as they come and he has one firm rule – one hundred percent organic cuisine, including everything from the salt and pepper to the brut and rosé Champagnes. Chef Sari’s day in the kitchen starts with a rigorous selection of food products including fruits, vegetables and herbs supplied by farmers from neighbouring villages such as Saint-Jeannet in France. This reflects his Venetian philosophy of „a healthy mind in a healthy body“. 62

His culinary philosophy has developed hand-in-hand with his extraordinary life path, which included a three-month repose in a Buddhist monastery which fuelled his cooking ideals. Chef Sari’s respect for nature has been rewarded. Elsa is the first gastronomic restaurant in the PACA region to be certified „Bio“, or organic, by the certifying body Ecocert. Elsa offers twenty carefully selected dishes on its menu by which Chef Sari has brought together gourmet food and healthy cuisine, the ultimate achievement. His cuisine, which is „an ode to the Mediterranean” requires strong work ethics, which are clearly reflected in every dish. The chef’s team focuses on local produce with a seasonal approach. At Elsa, be ready to undergo a pure and organic dining experience.


Elsa

I wanted to change our approach to purchasing food. I wanted to know where the deliveries came from, the meat from the abattoir, where the squid were caught, the provenance of the sage, grey shallots and green garlic. True cuisine is transparent and constant. - Paolo Sari

© Courtesy of Monte-Carlo Société des Bains de Mer | Elsa

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

„

For me, luxury is eating baby peas that were picked an hour earlier or maybe a carrot that was just pulled out of the ground. Organic means love; everything made with love is a success. - Paolo Sari

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Elsa

© Courtesy of Monte-Carlo Société des Bains de Mer | Elsa

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

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© Courtesy of Monte-Carlo Société des Bains de Mer | Elsa


„

Elsa

Winning a Michelin star is tough work; winning a Michelin star using organic products raises the bar for all Chefs and the purity of the cuisine at Elsa deserves such acclaim. This is why we are blessed with this location, as Elsa is the only one hundred percent organic Michelin star restaurant in the world. If Monaco is aiming to show us that it is a gourmet capital, the addition of Elsa to the list of local restaurants is a golden arrow in the Principality’s bow. One of the most important ingredients to a successful kitchen is the ingredients themselves, the freshness and quality of the fare. At Elsa, you’re not just getting the best, but you are also getting local, organic, un-treated produce. This equates to purity on the plate, crisp fresh flavours and the chance for Chefs like Paulo Sari to perform at the highest level. The views from Elsa are also amazing, with vistas across the Mediterranean and back onto Monaco from East to West; sunsets are quite stunning. Of the highest quality, compliments to the Chef! - Bradley Mitton

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Signature dish

Elsa Pan-fried Sea Bass Fillet Scented with Citrus, on a Bed of Mediterranean Ratatouille

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© Courtesy of Monte-Carlo Société des Bains de Mer | Elsa


Elsa

Recipe (serves four) Ingredients For the Fish

For the Ratatouille

For the Garnish

4x150g sea bass fillet 1 pinch salt and pepper 1 clove garlic 1 pinch basil 1 pinch extra virgin olive oil 1 piece lemon 1 piece orange

30cl extra virgin olive oil 1 piece red pepper 1 piece yellow pepper 1 piece zucchini 1 piece eggplant 1g black peppercorn 1 clove garlic (chopped) 1 pinch chives 1 pinch rock salt 1 pinch basil and dill 12 pieces Kalamata olives 10 pieces cherry tomatoes 1 pinch chili powder 50g tomato sauce 100g fish stock

1 pinch chives 1 spoon extra virgin olive oil 1 pinch basil 1 pinch dill 1 pinch chili powder

Make some incisions into the skin of the fish. Chop the garlic, grate the lemon and orange skin; mix them together, add fresh milled peppercorn, salt, a few hand-crushed basil leaves and extra virgin olive oil, mix well. Make an additional incision, 4 cm deep, on the inside (not skin side) of the fish and place inside a tea spoon of the mixed spices that have just been prepared. Season the fish with salt and pepper.

seeds from them. Arrange the vegetable diamonds together, add chop garlic, chili, salt and pepper, sliced chives, basil, dill, and extra virgin olive oil.

Heat gently extra virgin olive oil in a shallow pan. Place the fish first on the side of the skin and gently fry for 3 minutes on each side.

Place the ratatouille on the plate, arrange the fish on the middle and garnish it with chili and chive.

Clean the vegetables and cut the peppers into small diamonds. Quarter olives and cherry tomatoes and remove

Heat a second shallow pan over strong heat add the vegetables and fry for 60 seconds, add tomato sauce and fish stock and allow to reduce for 30 more seconds.

Drizzle extra virgin olive oil, basil and dill leaves.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

„

Organic Wines at Elsa

The wine list at Elsa is superb and again, if you want purity, you have it here. Wonderful organic Champagnes from de Sousa, organic and local wines from the unique regions of Bellet, Bandol and Corsica. Organic wine is produced from grapes grown in accordance with the principles of organic farming, which typically excludes the use of artificial chemical fertilizers, pesticides, fungicides and herbicides. The consumption of organic wine has been growing at a rate of 5% per year for the last ten years, with about one thousand organic growers in France, nearly half of the number globally, so locally this is a trend. The legal definition of organic wine varies from country to country, however the primary difference in the way that organic wine is defined relates to the use (or non-use) of preservatives during the wine-making process. Grapes that are fermented with yeast, that is just about it, pure and unadulterated, often without negative side-effects that you often feel from commercial wines. - Bradley Mitton

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Elsa

© Courtesy of Monte-Carlo Société des Bains de Mer | Elsa

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Iconic Restaurants

Horizon Deck

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Š Courtesy of Fairmont Monte Carlo | Horizon Deck


Horizon Deck

The Horizon Deck, Restaurant & Champagne Bar is nestled on the seventh floor of the hotel Fairmont Monte Carlo. Aptly named, this wonderful restaurant lies between sea and sky. In Monaco, many people refer to it as „Seventh Heaven“.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide The Horizon Deck is a feast for the senses, where guests are treated to a special moment to savour the joys of life with breathtaking 360° views. This is an idyllic setting to wine, dine and enjoy an exclusive and tranquil area of Monaco.

The Horizon Deck offers the best of the Mediterranean with modern influences. The dishes are all produced from freshly sourced, local ingredients thanks to Philippe Joannès, Executive Chef and Meilleur Ouvrier de France (Best French Artisan).

With a décor designed to showcase the clarity and beauty of the Riviera and the Mediterranean, guests may indulge in a chilled glass of Champagne while enjoying one of the most spectacular panoramic views of the Principality of Monaco. The vistas across Monte Carlo and both the Italian and French Rivieras are exhilarating during the day and night.

Discreet by nature, Chef Joannès expresses himself with his food. And when the subject is „Mediterranean flavours“, he performs at his peak working with local producers concocting dishes with his three favourite products - the zucchini, the eggplant and the beef tomato.

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© Courtesy of Fairmont Monte Carlo | Horizon Deck


Horizon Deck Philippe Joannès expertly co-ordinates his traditional style of cooking with a modern touch at the Horizon Deck. His cuisine, synonymous of flavours, and creation, reflects all his passion that he shares with his guests. High-quality products lead to a successful alliance of flavours, the sharing of exceptional sensations. At the Horizon Deck, guests can relish the highest quality, tailor-made dishes whilst enjoying the spectacular views of the Côte d'Azur, the Monte Carlo Opera House, the Prince's Palace and the famed Casino. The Horizon Deck seduces your senses.

© Courtesy of Fairmont Monte Carlo | Horizon Deck

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Š Courtesy of Fairmont Monte Carlo | Horizon Deck


Horizon Deck

My priority is to work almost exclusively with local products and to reinterpret our traditions. The customers appreciate the generosity and richness of the flavours of our recipes. Be authentic above all… - Philippe Joannès

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

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Š Courtesy of Fairmont Monte Carlo | Horizon Deck


Horizon Deck

„

The view at the Horizon Deck just takes your breath away and in the summer season, guests at the Fairmont Monte Carlo start the day with their breakfast at this amazing location. An incredible buffet lunch is offered from mid-day to mid-afternoon and then the dinner service offers an à la carte menu that focuses and specialises on seafood, possibly the best in the Principality. The key is the freshness of the produce, locally sourced by Chef Joannès, combined with a strong regional culture and the taste of the authentic. Of course, great food needs to be married with great wines and in this department, Massimo Sacco, the Chef Sommelier of the restaurant steps in to offer a wonderful, international list of white and red wines and Champagnes. In fact, the entrance at the Horizon Deck is an exclusive Champagne Bar with brands changing each month showcasing both vintage and non-vintage specialities. If you are looking for somewhere to stop and take in the views with a wonderful glass of wine or Champagne in Monaco, then valet your car at the Fairmont Monte Carlo and take the lift up to the seventh floor, where heaven awaits! - Bradley Mitton

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Mediterranean specialty

Horizon Deck Mediterranean Rouget with Quinoa, Lemon Pitacou and Basil

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Š Courtesy of Fairmont Monte Carlo | Horizon Deck | Aline Gerard


Horizon Deck

Recipe (serves two small fish courses) Ingredients 2 red mullet fish (head removed) 175g white onion 1 potato 1 garlic clove 1 pod quinoa 20g tomato 3 olives 10g Pitacou lemon 1 mini eggplant

1 zucchini 1 basil leaf 1 thyme sprig 50 mls olive oil salt and pepper 1 pc turmeric 3 grenaille potatoes 1 spring onion 1/2 lemon

Cut open the fish along both sides of the backbone and prepare for stuffing, season.

Boil the cubed potato, garlic and turmeric in 100mls of water for five minutes, add the mullet for two minutes to cook.

Lightly cook the quinoa with diced onion, garlic, thyme and diced tomato.

Meanwhile, lightly cook the eggplant and zucchini with the olive oil and basil.

Stuff the mullet with the paste, wrap in cling film.

Cut the fish in three to four slices and dress the long plate with the ingredients.

Boil in 100 mls water, the cubed potato, garlic and turmeric. For five minutes, add the mullet for two minutes to cook.

Lemon to taste.

Remove and leave the fish to rest. 81


Signature Dishes of the Principality of Monaco with Wine Pairing Guide

„

Sommelier

Massimo Sacco

One of Fairmont Monte Carlo Chef Sommeliers, Massimo Sacco, hails from San Remo and has been with the hotel since 1998. He fell in love with the wine trade while working at the Dorchester Hotel in London and is a big fan of Champagne. Massimo suggests to all young sommeliers who are looking at developing their career in the

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industry that being humble and travelling are the keys to success. Be ready to learn. Massimo himself is open-minded, working with both old world classics and new world iconic wines. The marriage of food and wine is also an important part of Massimo’s career and working closely with creative Chef like Philippe Joannes is essential. - Bradley Mitton

Š Courtesy of Fairmont Monte Carlo | Horizon Deck | Bradley Mitton


Horizon Deck

Favourite regions

Your favourite style of wine

„Rossese di Dolceacqua in Liguria, Italy; New Zealand with Central Otago, amazing Pinot Noir, and Marlborough for new challenges with Gruner Veltliner.„

„I have a preference for German Rheingau Riesling, Barossa Valley Shiraz and Pinot Noir from Burgundy and New Zealand and of course, Champagne.“

Fashionable wines „We have a “renaissance” of rosé wines. Provence was and still is the leader and other countries are following.“

© Courtesy of Fairmont Monte Carlo | Horizon Deck | Bradley Mitton

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Wine Pairing for the recipe of

Mediterranean Rouget with Quinoa, Lemon Pitacou and Basil A fantastic chardonnay from Gippsland in Australia, located in cool-climate coastal Victoria, the Bellvale Athena’s Vineyard Chardonnay. I think it is one of Australia’s best white wines. The wine is magnificent on the nose with honeyed-oak and smoky-flint aromas and ripe tropical fruit. Just as rewarding on the palate and fully loaded, but with low alcohol. The dish and the wine are perfect match in flavour and consistency. An absolutely must-try wine. - Massimo Sacco

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Horizon Deck

Š Courtesy of Fairmont Monte Carlo | Horizon Deck

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Iconic Restaurants

JoĂŤl Robuchon

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Š Courtesy of Hotel Metropole Monte-Carlo | B. Touillon


Joël Robuchon

© Courtesy of Hotel Metropole Monte-Carlo | E. Cuvillier

Joël Robuchon currently retains 28 Michelin stars and is one of the most highly-acclaimed chefs in the World and a distinguished figure on the international gastronomy scene. Robuchon is an artisan of change and a purist when it comes to flavours and tastes. Driven by his philosophy that „We are what we eat“ and inspired by his global travels, Robuchon opened his two Michelin-starred Restaurant Joël Robuchon in the heart of Monaco at the Hotel Metropole Monte-Carlo offering culinary delights with light and healthy dishes.

The Belle Époque stylishly built Hotel Metropole Monte-Carlo, which overlooks the Mediterranean Sea offers a refined and comfortable atmosphere with sensational décor. Chef Robuchon’s Mediterranean cuisine is well-suited to the ambience created by interior designer Jacques Garcia using sumptuous Gobelins tapestry, velvet armchairs, parquet floors and sea views. On entering the restaurant, diners are immediately swept into an air of conviviality.   87


Signature Dishes of the Principality of Monaco with Wine Pairing Guide Chef Robuchon, who succeeded in combining haute gastronomy with five-star hospitality and dispelled the sacred and old-fashioned aura which encompasses the culinary scene, is considered a leading light in healthy and wholesome cuisine. He is a tireless researcher always surrounded by modern nutritionists. The Restaurant Joël Robuchon Monte-Carlo offers an innovative style of cooking, stripped down to the essentials, with healthy and delicious dishes including vegetarian and gluten-free courses. Here, everyone‘s attention is on the clarity of the dishes, which are produced with first-class ingredients. Without compromise and sustaining his naturally refined standards and excellence in the kitchen, Chef Robuchon concocts an amazing selection of dishes, appreciated by many for their wholesome ingredients.

© Courtesy of Hotel Metropole Monte-Carlo | B. Touillon

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© Courtesy of Hotel Metropole Monte-Carlo | Studio Phoenix


„ © Courtesy of Hotel Metropole Monte-Carlo | B. Touillon

Chef Joël Robuchon strongly believes in restaurants with transparency allowing diners to view their food being prepared in front of them. While dining, attention is drawn to the open kitchen and teppanyaki area, where Executive Chef Christophe Cussac and his team busily and deftly perform an orchestrated choreography of the culinary arts. Inspired by the Mediterranean, the menu includes dishes such as crayfish presented in a crisp wrapping with basil and quail, which arrives caramelized and stuffed with foie gras, accompanied by potato puree with truffle. The team focuses on seasonal essentials, paying attention to flavours and textures that are both healthy and tasteful. Guests are recommended to choose a variety of degustation dishes and ask the highly-attentive staff for advice.

Joël Robuchon

In 1989, Joël Robuchon was awarded the title of „Chef of the Century“ by Gault et Millau and he currently retains the most Michelin stars in the world of any living Chef. So there is no doubt, that as you step into the Robuchon domain at the Hotel Metropole, you are in for a unique and exclusive gourmet experience. The discovery menu consists of local produce, meat and fish or seafood dishes and delicate dessert options that are produced with exceptional detail to the marriage of flavours and freshness; complex but not complicated and lively to the palate. There is an open Tepanyaki-style kitchen that offers contact between the Chefs and the guests.   Joël Robuchon has redefined French cuisine and although his style is classic, he uses modern twists and accentuates the natural flavours of a dish, turning them into something heavenly. „Turning simple food into something luxurious“.   There is also a non-gluten, vegetarian menu option available. - Bradley Mitton

If interested, diners can choose to combine their meal with a set of wine pairings from the international wine menu, as presented by the head sommelier, Frédéric Woelffle.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

„

When you cook, you take a life. When you eat fish, or meat, you take a life. And you must be very respectful of the ingredients and that is very important. Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level. - JoĂŤl Robuchon

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Joël Robuchon

© Courtesy of Hotel Metropole Monte-Carlo | Joël Robuchon

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Signature dish

JoĂŤl Robuchon John Dory with Mediterranean Flavours

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Š Courtesy of Hotel Metropole Monte-Carlo


Joël Robuchon

Recipe (serves four) Ingredients 4x150g john dory fillets 160g leek 160g eggplant 25g black olive purée 16g half-dried tomato 12g butter 80g tomato purée 80g tomatoes

1⁄4 bunch chives 1⁄4 bunch rosemary 60g lemon 16 young spinach leaves 2 tablespoons olive oil 4g Espelette pepper (southern French pepper) salt and pepper

Cut the eggplant and the leek into cubes. Cook with butter. Once preserved, strain and add tomato purée. Cook again to boil. Cut the tomato in dice as well as lemon. Gently mix with olive oil. Wash young spinach leaves. Cut up the chives.

Decorate the plate with preserved tomato, rosemary, espelette powder and black olive purée. Put the vegetables in the middle of the plate and the fish on the top. Add 4 spinach leaves on the edges of each john dory fillet. Cover the fillets with the tomato lemon mixture and top with chives.

Braise the john dory fillets seasoned with salt and pepper. 93


Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Sommelier interview with

Frédéric Woelffle

First interest in wine „I was interested from the first moment I entered catering school, but had no idea at that time that wines would be play a major role in my career.“ Suggestions for young sommeliers „I suggest that young sommeliers take the time to learn and travel to discover all the beautiful wines regions in the world. Don’t be afraid of long hours, satisfy your guests with wonderful wines and interesting discussion.“ Monaco as a dining capital

© Courtesy of Hotel Metropole Monte-Carlo | Studio Phoenix

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„Monaco offers a diverse hospitality sector, like in a big city but in one small territory. With such an international array of guests in our restaurants, we have to challenge ourselves constantly to meet their culinary demands.“


Joël Robuchon

The marriage of food and wine

Ground-breaking wine regions

„The marriage between wine and food is very important, but this all depends on the desire of our guests. Some have a precise idea of which style of wine they want, and others partake in the food and wine pairing suggested by the sommelier.“

„I strongly believe in European wines, especially Austria. Eastern Europe is developing, offering a highly interesting range of white and red wines, with their quality and production improving every year.“

© Courtesy of Hotel Metropole Monte-Carlo | N. Izarn

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Wine Pairing for the recipe of

John Dory with Mediterranean Flavours

I suggest a white Burgundy style, for example a Vougeot „Clos du Prieuré“ Domaine de la Vougeraie of the vintage 2013. This wine is old world in origin but new world style in style. Which means, you get a really intense and full-bodied wine that has a rich oak character and fine balanced acids that marry with the Provençal ingredients of eggplant, leek and tomatoes and the wine is still refreshing enough to pair with the delicate flavours of the fish. The structure of this full-bodied chardonnay also combines well with the „vierge“ dressing (olive oil, tomatoes and fresh lemon juice) that adds refreshment and vitality to the dish and the palate. - Frédéric Woelffle

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Joël Robuchon

© Courtesy of Hotel Metropole Monte-Carlo | Studio Phoenix

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Iconic Restaurants

L‘Hirondelle

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© Courtesy of Monte-Carlo Société des Bains de Mer | L‘Hirondelle


L’Hirondelle

© Courtesy of Monte-Carlo Société des Bains de Mer | L‘Hirondelle | Philip Ducap

L’Hirondelle offers healthy and flavourful cuisine from a talented chef inspired by the Mediterranean. It is an exceptional place where gastronomy goes hand in hand with nutrition, offering delicious, balanced and immaculately prepared dishes that are aimed to be beneficial for one‘s health.

Nestled in the heart of Monaco at the Thermes Marins Monte Carlo, L‘Hirondelle has a superb terrace which overlooks the sea and has a breathtaking panoramic view of Port Hercule and the Rock of Monaco (Monaco-Ville where the Prince‘s palace is located). From this vantage point, diners can enjoy the sensational scenery of the Principality of Monaco. 99


Signature Dishes of the Principality of Monaco with Wine Pairing Guide

It is a real privilege to bring my knowledge to refined, balanced cuisine inspired by the seasons and the Mediterranean. - Chef Brugel

The light and tasteful Mediterranean menus brilliantly combine gastronomy and nutrition thanks to Chef Jean-Claude Brugel. Interestingly the restaurant also offers gluten-free, vegetarian, detoxifying, sauce-free or sugar-free dishes. This modern and health-conscious culinary experience widely appeals to their regular business clientele. With his vast knowledge of five-star gastronomy, Chef Brugel is committed to product quality, perfection in cooking and precise flavours. Chef Brugel was brought up on his family’s farm where fruits, grains, Chasselas de Moissac grapes and suckled calves were part of the daily business and diet. Later in his career, he perfected his technique and developed his creative style and in 1996, he was awarded the title of Meilleur Ouvrier de France (Best French Artisan). If nutritional cuisine is a priority for you then one of Monaco’s best kept secrets, the Restaurant L’Hirondelle will definitely amaze you. 100


L’Hirondelle

© Courtesy of Monte-Carlo Société des Bains de Mer | L‘Hirondelle | Bradley Mitton

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© Courtesy of Monte-Carlo Société des Bains de Mer | L‘Hirondelle | Philip Ducap


L’Hirondelle

To arrive at this hidden gem of a restaurant, you can either take underground passages from the Hotel Hermitage or the Hotel de Paris. Both offer direct access to the Thermes Marins Monte Carlo and the L’Hirondelle. And this place is busy, the whole year, with fitness and wellness fanatics, oozing an air of health and well-being. L’Hirondelle is only open for lunch and I was fortunate to meet Chef Jean-Claude Brugel as he prepared a number of quite beautiful seafood dishes for our wine pairing degustation. Humble, sincere and as honest as the superb food he prepares, Chef Brugel has been inspired by his youth, living and working with fresh and natural cooking ingredients. Of course, his view each day is over the Mediterranean and this is an exceptional location to work from and so he takes his inspiration and initiatives from the seafood that lives in those beautiful azure waters. The concept is freshness of local produce, health and vitality and L’Hirondelle has all those attributes in its menu and décor. The views, the atmosphere and the beauty surrounding this restaurant make it one of the most special and health-conscious dining locations in Monaco. - Bradley Mitton

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Signature dish

L’Hirondelle Risotto with Baby Vegetables, Saint-Jacques of Quiberon Scallops and Turmeric Emulsion

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© Courtesy of Monte-Carlo Société des Bains de Mer | L‘Hirondelle | Bradley Mitton


L’Hirondelle

Recipe (serves four) Ingredients 12 large Saint-Jacques of Quiberon scallops 240gr Carnaroli rice 80gr butter ½ white onion 20gr shallots 50gr leeks 40gr celery

1 piece bouquet garni 10cl olive oil 30cl dry white wine 2 tablespoon cognac 35cl chicken stock 10cl fresh cream 1 piece of garlic 1 carrot

100gr mini beet 100gr green peas 100gr sweet peas 120gr zucchini butter ½ pomegranate 10gr chia seeds salt and pepper 5gr turmeric

Shell scallops and rinse them well to remove the sand, refrigerate between paper towels.

Warm up the chicken broth to boil and reduce with the cream, perfume with turmeric, season, emulsify in the mixer.

Peel and cut the vegetables (onion, shallot, leek, garlic and celery) and drizzle in olive iol, season.

Season scallops with salt and sauté quickly 1 minute for 90 seconds on each side in a very hot skillet with olive oil and a knob of butter, flambé with Cognac.

Cut carrot, beet into thin strips and set aside in ice water. Cook the onion, shallot, leek, garlic and celery in a pan with a little olive oil and two knobs of butter. When vegetables are cooked, add the rice and mix for 3 minutes. Pour a glass of white wine in the rice and let it boil and reduce. Add the Bouquet garni and cook 15 minutes, stirring from time to time. Add water if need, the rice should be slightly liquidy.

Final touches: Prepare the risotto in the middle of a plate. Add drained vegetable strips (carrot/beet) and season/drizzle with turmeric sauce. Sprinkle with pomegranate and Chia seeds and freshly ground black pepper

Bind with remaining butter. Add the cut vegetables and mix well. Season to taste. 105


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„

Wine Pairing for the recipe of

Risotto with Baby Vegetables, Saint-Jacques of Quiberon Scallops and Turmeric Emulsion We had the fortunate opportunity to try three wonderful seafood dishes from Chef Brugel, all exceptional and fresh. There is no better match to lightly cooked, locally caught seafood than Burgundy Premier Cru Chablis and the restaurant serves an excellent example by the glass. The flinty acidity of the chardonnay grape from this cool-climate terroir cuts through the creamy texture of the risotto and scallops and the secondary citrus and reserved stone-fruit characters in the wine match perfectly with the freshness of the lightly cooked baby vegetables. - Bradley Mitton

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L’Hirondelle

© Courtesy of Monte-Carlo Société des Bains de Mer | L‘Hirondelle

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Iconic Restaurants

Le Louis XV - Alain Ducasse

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© Courtesy of Pierre Monetta | Le Louis XV - Alain Ducasse


Le Louis XV - Alain Ducasse

Le Louis XV is iconic, a three Michelin star restaurant offering a unique culinary experience inspired by Alain Ducasse, one of the greatest Chefs of recent times. The restaurant, located at the famous Hôtel de Paris, has been recently renovated with a new look, designed by Patrick Jouin and Sanjit Manku, and highlights the joyous lifestyle of the French Riviera, the „art de vivre“. In fact, all of the time-pieces are stopped at 12 o’clock in the room as a reminder to stillness and to stop and savour every glorious mouthful of this delicate menu. 109


Signature Dishes of the Principality of Monaco with Wine Pairing Guide Chefs Dominique Lory and Alain Ducasse have created a modern, authentic menu. Fresh juices and sauces, intense and aromatic broths and fresh condiments and spices marry to reveal the precise flavours and seasonings of their Mediterranean cuisine. Alain Ducasse is one of the world‘s most iconic chefs with a passion for sharing his knowledge and creativity. Ducasse has been reigning over the Hôtel de Paris‘ Louis XV - Alain Ducasse restaurant for nearly 30 years. Chef Ducasse was brought up on a farm in France’s Landes region with local country fares of wholesome chickens, wild ducks, geese, mushrooms and foie gras. A true contemporary chef, Ducasse began his culinary career at the age of sixteen and with the knowldege of nature attained during his childhood, he learnt how to respect, preserve and cook with local ingredients. In 1987, Ducasse began his adventures in Monaco. H.S.H. Prince Rainier II of Monaco and the Monte-Carlo Société des Bains de Mer offered him the position of head chef at the Hôtel de Paris Monte-Carlo. The ambitious young Ducasse made a promise to Prince Rainier that in less than four years he would earn three Michelin stars for Monaco, the highest distinction in the culinary world. Just three years later in 1990, when Alain Ducasse was 33 years old, and the restaurant 33 months old, the Restaurant Louis XV became the first hotel restaurant to be awarded three Michelin stars. Ducasse contributed to the success and initiation of other hotel restaurants, however he now poured all of his time and energy into his own name-sake restaurant: the Louis XV - Alain Ducasse.

© Courtesy of Pierre Monetta | Le Louis XV - Alain Ducasse

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Le Louis XV - Alain Ducasse Surrounding himself with top professionals, Alain Ducasse recruits his own restaurant and kitchen teams. Just as he trusted Chef de Cuisine Dominique Lory, who has a strong love of the Mediterranean cuisine to maintain the exceptional gourmet quality of Louis XV - Alain Ducasse. The Ducasse-Lory team offers culinary delights and produce of the highest quality in a series of magical settings. The maritime-inspired menu prioritises authenticity and a delicate palette of flavours with delightful surprises just a step away from the heart of Monaco. The dishes are vigorous, intense and flavourful and striking to the eye, revealing precision in taste. A symphony of flavours. To compliment the magical dishes HĂ´tel de Paris offers one of the largest reserves in the world of exceptional vintage and terroir-driven wines. Without any doubt the restaurant Louis XV - Alain Ducasse is the crown of the culinary scene in the Principality of Monaco, a fantastical world of elegant grandeur and culinary perfection.

Š Courtesy of Pierre Monetta | Le Louis XV - Alain Ducasse

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„

Signature Dishes of the Principality of Monaco with Wine Pairing Guide

There are not enough positively mouth-watering adjectives in the English Oxford dictionary to summarise the depth, breadth and sheer brilliance in the skills that Alain Ducasse retains and uses on a daily basis in his restaurants. The most highly honoured chef in the world, the name Ducasse resonates with splendour amongst all who have ever been involved in the restaurant industry or who are enthusiastic about gourmet food. On a global level, from the Michelin restaurants of Tokyo to Monte Carlo, Ducasse is a god. And he is such, due to the commitment and focus he has given to his work, his food, the recipes, the ingredients, the beauty and art that comes with the preparation of his dishes and the pledge to never accept mediocrity. There are chefs that have spread their wings like Ducasse and opened multiple restaurants but none so successfully; the devotion is an honour to see. And walking into the Restaurant Louis XV - Alain Ducasse, you can feel this energy in every movement of each waiter and each detail of the design and the dĂŠcor. It is pure bliss, French dining at its peak; and in the heart of one of the culinary capitals of the world. The master is at work, his disciples proud followers of his legacy, the restaurant flows like great wine and the food as you can expect, is just out of this world. To summarise such brilliance in a short span of words is impossible, you are therefore recommended to visit, consume and embrace this glorious gastronomical establishment. - Bradley Mitton

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Le Louis XV - Alain Ducasse

Signature dish

Louis XV - Alain Ducasse Turbot with Carrot and Fresh Cilantro

© Courtesy of Pierre Monetta | Le Louis XV - Alain Ducasse

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Recipe (serves two) Ingredients Carrot Juice 10 large carrots

2 yellow carrots 2 orange carrots 1 white onion 2 shallots 1 lemon 1 teaspoon cilantro seeds 1 teaspoon white pepper 1 stick dried fennel

2 garlic cloves 25 cl white wine ½ bunch parsley stems ½ bunch cilantro stems 1 pinch Espelette chilli salt 3 tablespoons olive oil 50g butter

Boil the carrots and then blend. Strain to obtain around 500g of carrot juice.

Thinly slice shallots, white onions, yellow and orange carrots. Sauté the onions and shallots with butter and olive oil in a big pot. Add the thinly sliced carrots. Add salt and sauté without browning. Add white pepper, cilantro seeds, dried fennel stick, and 2 peeled garlic cloves. Deglaze with white wine. Reduce. Add the carrot juice. Cook for 20 minutes, then let the peeled lemon, cilantro and parsley stems brew for 5 minutes. Strain everything. Finish by adding a dash of lemon, the pistou, and the Espelette chilli.

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Le Louis XV - Alain Ducasse

Side Dish

Turbot

a dozen medium-sized topped carrots 2 lemon confit wedges 4cl chicken stock olive oil butter salt 1 dash of lemon

2x140g turbot slices olive oil salted butter 2 slices sourdough bread 1 teaspoon chopped cilantro

Wash and peel the carrots.

Salt the turbot slices.

Sauté in a pan with olive oil, butter, and salt without browning.

Sear in olive oil, and roast each side for 3 minutes in salted butter.

Add the chicken stock and a little carrot juice. Let simmer 7-8 minutes. Once the preparation is cooked, add a dash of lemon.

Add the sourdough bread to the hot butter. Once crisp, remove from heat. Add the chopped cilantro to the butter and pour on the turbot. Place the carrots on the right of the plate, add the three pieces of lemon, some pieces of crispy bread, and the seared turbot. Serve the juice separately.

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„

Wine Pairing for the recipe of Turbot with Carrot and Fresh Cilantro

To compliment this dish, we propose a Grand Cru Chardonnay from Burgundy in the Meursault AOC, Ballot Millot, vintage 2009. The finesse of this wine, combined with its freshness, marries very well with the elegance of the turbot. Its aromatic notes clearly lift the sweetness of the carrots and the coriander, whilst keeping good length on the palate and creating a beautiful final harmony. - NoĂŤl Bajor

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Le Louis XV - Alain Ducasse

© Courtesy of Pierre Monetta | Le Louis XV - Alain Ducasse

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Iconic Restaurants

Le Vistamar

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© Courtesy of Monte-Carlo Société des Bains de Mer | Le Vistamar


Le Vistamar

© Courtesy of Monte-Carlo Société des Bains de Mer | Le Vistamar

Located at Hotel Hermitage Monte-Carlo, Le Vistamar offers visitors a unique gourmet dining concept. With its elegantly-styled modern décor and dulcet tones designed by the Parisian Pierre Yves Rochon, the restaurant’s beautiful terrace offers a magnificent view of the Port of Monaco and the famous rock. This Michelin starred restaurant presents the perfect harmony of sophistication and simplicity. 119


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© Courtesy of Monte-Carlo Société des Bains de Mer | Le Vistamar


Le Vistamar Head Chef Benoît Witz seduces his guests with the outstanding quality of his carefully prepared seafood, rich in Mediterranean flavours, served at the remarkable Hotel Hermitage Monte-Carlo. The selected dishes orchestrated by chef Witz are pure and simple. The menu is inspired by the theme - „One fish, one vegetable, once cooked“. To interpret this philosophy in its simplicity is an art in itself and this is the concept behind the excellence which has earned Le Vistamar a Michelin star.

© Courtesy of Monte-Carlo Société des Bains de Mer | Le Vistamar

As an expert in refined yet authentic Mediterranean cuisine, Chef Witz passionately offers a seasonal menu with southern French nuances. The essence of the cuisine that Chef Witz prepares is all to do with preserving the original characters of the seafood he selects through refined recipes that create the sensation of simplicity.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Š Courtesy of Monte-Carlo SBM | Le Vistamar

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La Vistamar offers a remarkable degustation menu, where every dish is individually created, beautifully prepared and cooked to perfection. The seasonal menu is complemented with an exceptional wine selection which changes frequently, hand-selected by experienced sommeliers from the central cellar beneath the HĂ´tel de Paris and Hotel Hermitage which boasts over 600,000 bottles of premium and rare wines.


Le Vistamar

„

The Hotel Hermitage in Monaco takes my breath away, and is possibly one of the most wonderful locations in Monaco for relaxation in absolute luxury. Le Vistamar offers the same ambience; low-key but with a menu that will take you to a level of pleasure that is not often experienced in complicated modern restaurants. What is mesmerising is the way that Chef Witz prepares such an exciting dish with such simple ingredients. Unadulterated, not overly-confusing on the palate, fresh and light and most of all harmonious. And for a gourmand, this is exactly what the trend is moving to. As we have seen wine lovers turn away from heavily oaked Chardonnays, impartial diners are looking for simplicity, to understand what they are consuming and to taste each part of the dish naturally and as it has been prepared. And then to taste all the parts as one, as a marriage of flavours. In this case, it is the combination of the ingredients that is key, the balance and the softness on the palate. Le Vistamar takes your breath away from the moment you enter into the Hotel Hermitage Monte-Carlo to the moment you taste the delicate morsels of heaven-on-a-plate prepared by this amazing chef. - Bradley Mitton

Š Courtesy of Monte-Carlo SBM | Le Vistamar

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Signature dish

Le Vistamar Blue lobster in his Bowl

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© Courtesy of Monte-Carlo Société des Bains de Mer | Le Vistamar


Le Vistamar

Recipe (serves two) Ingredients 2 lobsters of French coast origin 1 Menton lemon 1 bunch of basil 3 lemon balm leaves 1 stick of lemongrass 1 coral lobster 3 fennel sticks 240gr potatoes (Grenailles) 10 porcini mushrooms (Bouchon)

olive oil 10gr butter 1 sprig of thyme cooking salt table salt fleur de sel pepper mill pepper fennel seeds

Cook lobsters three minutes for the body and two additional minutes for the pincers, in a stock of water, cooking salt, pepper, fennel seeds and a half lemon.

Pierce the lobster with a fennel stick, then roast in oven for 2 minutes with olive oil, then add basil, lemon balm and lemongrass for the aroma.

Make a lobster jus with the heads, reduce.

Add some salt and milled black pepper. Place some lemon peel, basil and chopped lemon grass sliced thinly at the bottom of the jar then the body of the lobster and serve with the lobster jus and garniture aside.

Cook the potatoes in a skillet with some butter, olive oil, salt, pepper and thyme. Reproduce the same process for the porcini mushrooms, add lemon peels at the end of cooking.

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Wine Pairing for the recipe of

Blue lobster in his bowl, potatoes „grenaille“ and young porcini mushrooms I would suggest a sauvignon blanc and particularly the Sliding Hill Sauvignon Blanc from Marlborough. In its youth the wine is moderate straw in colour with green tints. Aromas are reserved and quite exotic with hints of lime, peach, honeysuckle, passionfruit and gooseberry. Ripe flavours of sweet gala apples, lime and rich tropical fruits predominate in a lush textured style with a long dry grainy finish. The freshness of this wine fits perfectly with the zesty characters of this dish and the balance of tropical fruit on the palate offers a good match for the fleshy lobster meat. The wine will drink superbly when young. To be consumed wherever there is sun, surf or seafood. - Bradley Mitton

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Le Vistamar

© Courtesy of Monte-Carlo Société des Bains de Mer | Le Vistamar

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Iconic Restaurants

Maya Bay

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© Courtesy of Maya Bay


Maya Bay

Maya Bay is a sensational restaurant in the Principality of Monaco with an excellent reputation locally and internationally, inviting you to discover three universes of world cuisine, Thai, Japanese and Moroccan. Š Courtesy of Maya Bay

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide This iconic restaurant offers a welcoming ambience with mesmerising perfumes of incense and an elegant and refined decor harmonizing both the traditional and contemporary designs of Asia and its cuisine. Entering into the world of Maya Bay offers „zen“ to its diners. Guests can enjoy the Thai Terrace and an exotic garden with tropical flora. The dining area, which was envisioned by interior designer Sylvestre Murigneux, offers a view of the garden that evokes the nature of northern Thailand. Hanging red cloth lights decorated with crystal buds almost seem to float in the air, in reference to the Loy Krathong festival of lights in Thailand. The head chef of Maya Bay is talented Frenchman Christophe Dupuy, who has developed an eclectic selection of dishes that fulfils and fascinates guests throughout their dining experience.

© Courtesy of Maya Bay

© Courtesy of Maya Bay

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© Courtesy of Maya Bay


Maya Bay

Since its opening in 2008, Maya Bay has pleased clients from all over the globe, who visit to sample the Thai and Japanese wares and more recently the addition of a Moroccan dining room and menu. The service has the flair of a top gourmet French brasserie with waiters clad in black suits with black ties and white shirts at hand every moment to guide you through your culinary experience. Waitresses in kimonos flash through the restaurant offering impeccable service. Both lunch and dinner are generally fully booked throughout the whole year so reservations are recommended and when you do manage to get a table, you can relax in the ambient music and dine on the most wonderful culinary concoctions.

© Courtesy of Maya Bay

Chef Dupuy offers delicate Asian flavours safeguarding tradition and authenticity and declares himself as a „poet of taste“. Maya Bay offers a wonderful gourmet experience combining tradition with refined cuisine allowing guests to discover the amazing flavours of three unique culinary regions; North-East Asia, South-East Asia and Northern Africa.

The wine list is excellently written and is modern with international wines. Test the sommelier and he’ll come back at you with something so special you might not guess where it is exactly produced, however it will surely fit the dishes you have ordered. The excellence in Maya Bay is driven from the top, manager Christophe Pizzio performs his duties with vigour and excellence and the team is a joy to watch. Busy, successful and modern, Maya Bay should definitely be on your list of places to visit in Monaco. - Bradley Mitton

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Signature dish

Maya Bay Red Curry with Grilled Shrimps

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© Courtesy of Maya Bay


Maya Bay

Recipe (serves three) Ingredients 60g Thai aubergine into quarters 60g fresh pineapple quarters 60g red, yellow and green peppers into strips 90g cherry tomatoes cut in 2

30g lychees in syrup 30g Mangosteen in syrup 1L red curry 10g Thai basil leaves 12 shrimp (10/15 size)

Mix vegetables and dried fruits with the red curry, cook on low heat for 5 minutes then remove from heat, add the Thai basil leaves. Remove the heads of the shrimps, peel the tails, keeping the fin tail. Grill for 2 minutes on each side.   Place the curry in a bowl, add the grilled shrimps.   133


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© Courtesy of Maya Bay


Maya Bay

Sommelier

Š Courtesy of Maya Bay

Damien Borghi (second from the left) at Maya Bay manages a brilliant and modern wine list and has been learning about wine since he was eighteen years old at catering school. His wine selection is well suited to the Japanese and Thai dishes that Maya Bay serves and upon taking your table, Damien will be at your side to recommend what he thinks fits your menu choice best, often suggesting interesting, boutique specialities from Languedoc and Provence. He is surely going to stay in the wine business for years to come and devours as much knowledge as he can to grow in the business. Damien has a passion for all wines, both Old World and New World, always remembering that tradition is most important and he personally adores wines from Bourgogne and South of France. 135


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„

Wine Pairing for the recipe of Red Curry with Grilled Shrimps

White wine . 2013 Domaine du Paternel . Jean-Pierre SANTINI Cassis, France A clairette, marsanne and ugni blanc blend produced in southern Provence. Clairette and marsanne are the classic grape varieties associated with the Cassis appellation, and are sometimes joined by ugni blanc, a variety that is best known for its role in the brandies of Cognac and Armagnac. Together, the three make a uncomplicated white wine with medium body and citrus and herbal tones. Clairette, best known as the grape variety behind the sparkling Clairette de Die wines, is quite neutral in character with flavours of apple and honey. Marsanne is richer and provides much in the way of body, along with herbaceous melon characters. Both are reasonably low in acidity and so the Cassis appellation allows for the addition of several other grape varieties to provide some balance. These include bourboulenc and sauvignon blanc but ugni blanc has become a particular favourite of producers. Along with its naturally high acidity, it brings some citrus and floral notes. Enjoyed as an excellent match to local seafood. - Bradley Mitton

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Maya Bay

© Courtesy of Maya Bay

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Iconic Restaurants

Yoshi

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Š Courtesy of Hotel Metropole Monte-Carlo | B. Touillon


Yoshi

© Courtesy of Hotel Metropole Monte-Carlo | B. Touillon

Upon entering the Hotel Metropole Monte-Carlo, located at the heart of the Principality of Monaco, one will discover Yoshi, a contemporary vision of Japanese cuisine. World renowned Chef Joël Robuchon named his restaurant Yoshi as this translates to „goodness“ in Japanese and the key to the success of Yoshi is the simplicity in the traditions of freshly prepared natural cuisine. Yoshi has been awarded a Michelin star and serves world-class Japanese specialities.

The elegantly chic décor is designed by French interior architect Didier Gomez, and the ambience of the restaurant Yoshi blends the clarity of ebony, stone and silk with wonderful light in hues of green, white and ivory. The elegantly written menu is in perfect balance with the serene ambience. Thanks to exterior landscaper Jacques Messin, the restaurant opens out to a Japanese-inspired garden.

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide When he envisioned Yoshi, Joël Robuchon asked Takéo Yamazaki to join as his Head Chef. Takéo Yamazaki is a brilliant Chef with a culinary flair that has been his passion since the age of fourteen. He mastered Japanese cuisine in Osaka, in his homeland Japan before he was selected to join a French cookery school. During his culinary journey from Japan to Monaco, Takéo Yamazaki has remained passionate and humble and always offers a warm and smiling welcome to his guests at Yoshi. He has developed himself from the bottom of the business to the top, to the highest ranks of gastronomy.  

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Interestingly Takéo Yamazaki  met Joël Robuchon in Tokyo and not in France or Monaco. A long-lasting professional relationship developed between the two men, which has led to the success of Yoshi since it opened in 2008. The restaurant is totally unique and was awarded a Michelin star in 2010.   Guests come to Yoshi from all around the world to taste Nippon cuisine with a hint of French inspiration, giving the menu simple flavours and fragrances that have been developed from far afield and are totally unique. Supreme artistry!

© Courtesy of Hotel Metropole Monte-Carlo | G. Bassignac


Yoshi

Offering the exceptional in total simplicity is undoubtedly the most challenging task. In Monaco, we are fortunate to have a discerning clientele in search of natural simplicity, and Yoshi’s success results from the quest for naturalness. - Joël Robuchon

© Courtesy of Hotel Metropole Monte-Carlo | M. Jolibois

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

If one was to search globally for a national food culture that is not just steeped in history and tradition but is also simple and modern, you would probably arrive at Japan. Yoshi is Joël Robuchon’s unique Japanese restaurant and holds a Michelin star and the style could not be anything further from a French kitchen.   Simplistic and fresh, the Japanese specialities cooked at Yoshi are possibly the best examples of authentic Nippon cuisine in the South of Europe.   With the assistance of Japanese Chef Takéo Yamazaki, Robuchon captures the essence of Japan in his elaborative menu, while offering diners a great selection of sakes, green teas and international wines to marry his dishes with interesting beverages.   Fresh and modern, simple but mouth-wateringly good, Yoshi should be on any gourmands list of places to go when visiting Monaco. The décor is wonderful, the black cod main course outstanding and the service impeccable. Diners may also take the Yoshi menu, which is an incredible culinary journey through the land of the rising sun. - Bradley Mitton

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© Courtesy of Hotel Metropole Monte-Carlo | B. Touillon


Yoshi

Š Courtesy of Hotel Metropole Monte-Carlo | B. Touillon

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Š Courtesy of Hotel Metropole Monte-Carlo | JoÍl Robuchon


Yoshi

„

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you are eating. So that goes back to the trend of fine ingredients. It is very Japanese. Preparing good ingredients very simply, without distractions from the flavour of the ingredient itself. - JoĂŤl Robuchon

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Wine Pairing

A shining star in the principality, sommelier Frédéric Woelffle looks after the challenging job of pairing a wine menu with Yoshi’s Japanese specialities however the demand seems to be more on sake than wine. In his mind, the cuisine at Yoshi perfectly matches with wines from Alsace and the Loire Valley or even some local Provence wines and selected cool-climate German and Austrian wines. The cuisine at Yoshi also pairs well with sake and beer. Seeing as sake marries so well and due to demand from international clientele, Woelffle is beginning to offer a wider selection of sakes. To epitomize Yoshi, Woelffle would suggest the Dassai 23 sake, one of the highest quality sakes in the world. This served with the millefeuille of eel and foie gras offers a great match of the smooth, round and fruity notes of the sake and the more unique, savoury characters of the eel and foie gras. The signature dish of Chef Robuchon, marinated black cod with its firm structure and flavors, and slightly caramelised, fits perfectly with a cold glass of Dassai 23. Sake develops an extra dimension to this dish due to the sake’s melon and peach aromas. Woelffle is taking food and beverage pairing to the next level and plays a major role in showcasing Monaco as one of the world’s most outstanding gourmet locations. - Bradley Mitton

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Yoshi

Š Courtesy of Hotel Metropole Monte-Carlo | Studio Phoenix

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

For further information About Monaco Monaco Government Tourist Office www.visitmonaco.com Embassy of the Principality of Monaco to the U.S.A. www.monacodc.org „Living in Monaco“ book by Zsolt Szemerszky www.zsoltszemerszky.com Monte-Carlo Legend The history of the Principality of Monaco www.montecarlolegend.com

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Monaco Welcome & Business Office Relocation & Business Formations en.service-public-entreprises.gouv.mc Monaco Wealth Management Unbiased business and relocation itinerary www.moancowealthmanagement.com Monaco Welcome www.monaco-welcome.mc


Reliable sources for information

Gourmet Club Club Vivanova Living Rare & Unique Gourmet Experiences Club Vivanova hosts gourmet events in Monaco and across Europe targeting a niche group of international professionals and business leaders in the region. The club builds relationships between gastronomy, international businesses and private clients with an excellent reputation of success and quality in Europe‘s luxury brand sector. www.clubvivanova.com

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Signature Dishes of the Principality of Monaco with Wine Pairing Guide

Liability disclaimer The „Signature Dishes of the Principality of Monaco with Wine Pairing Guide“ book by authors Bradley Mitton and Zsolt Szemerszky is not a substitute for independent professionals, Monaco relocation, investment or legal advice. The present book serves as the writers' interpretation of their personal and professional views on the Principality of Monaco and its culinary scene, without specific advice on any personal or corporate requirements. Use of any information from this book or any other book or web site referred to is for general information only and does not represent advice either expressed or implied. If you are interested in any part of the book you are encouraged to seek professional advice. Accordingly, the authors, their publishers and affiliates disclaim that the information provided should not be treated as advice. Furthermore, it is a strict condition of the authors that any individual reading the book recognizes and accepts unreservedly that all information, restaurant introductions,

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recipes, or outcomes relating to past, present, or future, are provided exclusively for academic purposes and that such information must not in any way be construed as general or personal advice. The authors and/or publishers shall not be held liable for any losses, damages incurred by anyone who follows or acts on the opinions, views and recipes expressed in any form in this book, on any other websites or from individuals connected. Anyone reading this book is solely responsible for their interpretation of its contents and for their own decisions and actions. The foregoing applies also to correspondence (including private emails), to posts on other websites (including internet message boards and public discussion forums), and to articles published in other mass media. You should make your own enquiries before entering into any decision on the basis of the information or material on this book.

Monaco Gourmand - Signature Dishes of the Principality of Monaco with Wine Pairing Guide  

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