It’s November 26th. Where else could you possibly want to be. It was time for the Grand Gala evening closing the 2022 edition of the Festival des Étoilés Monte-Carlo in the presence of the Sovereign, Prince Albert II. This is the ultimate gourmet experience, an exclusive evening alongside no less than four starred chefs of Societe des Bains de Mer. Alain Ducasse in collaboration with Emmanuel Pilon, Marcel Ravin, Yannick Alleno and Dominique Lory cooked in front of the lucky revellers in the luxury of the Salle des Arts at One Monte-Carlo.
The Monte-Carlo Société des Bains de Mer Chefs prepared a dinner for the gods made up of their signature dishes. A real journey into a starry galaxy of heavenly Monte-Carlo gourmet dishes. The dinner was orchestrated like a show thanks to the spectacular live serving hatch around which the large family of SBM Chefs gathered.
Teams from the many restaurants of SBM resorts flocked to lend helping hands. The fraternity revelled in the joy of working together for the pleasure of some 140 guests.
The chefs created their “pieces de resistance” their finest dishes in their image together with the perfect harmony of the head sommeliers who drew the cherished wines from the cellars of the Hôtel de Paris Monte-Carlo, the largest hotel cellars in the world.
The Louis Quinze’s Alain Ducasse at the Hôtel de Paris kicked off the gourmet celebration with ‘Gamberoni de San Remo à la myrte et corail des têtes, with iced squash kefir’, accompanied by a Chablis 2018, chosen by Maxime Pastor, head sommelier of the Louis-XV
A difficult act to follow but Marcel Ravin from The Blue Bay, Monte-Carlo Bay Hotel & Resort did not shy away from it unveiling his ‘Mediterranean peach confit au bois d’Inde, blaff à l’eau de coco et giraumonade florale’ in perfect harmony with the selected Meursault 2017 by head sommelier Gérard Veyrat.
It didn’t get any easier for Yannick Alléno – Pavyllon Monte-Carlo & Yannick Alléno restaurant at the Hôtel Hermitage who embraced the task and shone offering ‘Leaf to leaf servings of Wagyu beef with Paris mushrooms, capers and mushroom essence’, accompanied by head sommelier Franck Damatte with a Chateauneuf-du-Pape 2015.
How to conclude!
Dominique Lory of Le Grill, Hôtel de Paris Monte-Carlo shined with ‘Gisèle Taxil’s natural quinces in granita and sorbet with citron à la faisselle de brebis cédrat (ewe’s cheese)’ and Alain Ducasse’s Shichiken Sparkling Saké proposed by the head sommelier Patrice Frank.
Jean-Luc Biamonti, President and Delegate of Monte-Carlo Société des Bains de Mer presented the souvenir plaque for this second edition, engraved with the names of the four chefs.
Honours and awards continue to avalanche down on SBM which, with 30 restaurants, four of which alone have seven stars in the Michelin guide, presents itself as the most starred resort in Europe.
In recent days, the general manager of the Hôtel de Paris has been honored by The Leading Hotels and Mélanie Serre has received the title of “The Great One of tomorrow” awarded by Gault et Millau.
