Our pastry chefs re-invent the Pavlova

 
 

Artistic creation celebrating culture and “art de vivre” are the main emphasis during Russian Year. Monte-Carlo Société des Bains de Mer has challenged its chefs in a competition that was held on Thursday April 2nd 205, at the Café de Paris Salon Bellevue. 

concours Pavlova Monte-Carlo Société des Bains de Mer

From left to right: Pascal Camia, Hôtel Hermitage General Manager, Nicolas Baygourri, winning pastry chef

and Luca Allegri, Director of Hotel Operations


On this occasion, eight pastry chefs from the Group reinterpreted the « Pavlova », a traditional dessert created in the 1930s as a tribute to the famous Prima Ballerina Anna Matveïevna Pavlova, who became a legend after her performance of « Dying Swan».

 

Before a jury of 10 prominent Monegasque residents, including his Excellency Mr Henri Fissore, Delegated Ambassador to the Ministry of State, members of the groups management and journalists, the pastry chefs submitted their interpretation of the «Pavlova ». The event was the perfect opportunity to demonstrate the excellence and expertise of Monte – Carlo Société des Bains de Mer establishments. The jury judged the creations according to five criteria: appearance and aesthetics, olfactory, flavour and texture balance, staging, and finally technical conditions. The choice was difficult; the talented pastry chefs brilliantly demonstrated their art, with unique creations recalling the grace and purity of the Russian Prima Ballerina.

 

It was Nicolas Baygourri, head pastry chef at l’Hôtel Hermitage who most delighted the judges: « everything was spot on: delicate, aesthetic, light and harmonious!»

 

The aesthetics of his Pavlova recall Orthodox churches architectural style and the decoration of the plate illustrates the association of Monaco and Russian colours. A bold Pavlova, consisting of a white chocolate structure revealing an almond biscuit, red fruits, an Opalys Tonka Chantilly and a raw-cooked strawberry confit. The lime-flavoured meringue, which covers the shell, covers a pure strawberry sorbet.  

 

He wins a dinner at the Blue Bay, the Monte-Carlo Bay Hotel & Resort gastronomic restaurant, newly awarded a Michelin Star. Starting from April 9th, his signature Pavlova  will be added to the menus of all the Groupe Monte-Carlo Société des Bains de Mer until the end of 2015.

 

Monte-Carlo Société des Bains de Mer

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On this occasion, eight pastry chefs from the Group reinterpreted the « Pavlova », a traditional dessert created in the 1930s as a tribute to the famous Prima Ballerina Anna Matveïevna Pavlova, who became a legend after her performance of « Dying Swan».

 

Before a jury of 10 prominent Monegasque residents, including his Excellency Mr Henri Fissore, Delegated Ambassador to the Ministry of State, members of the groups management and journalists, the pastry chefs submitted their interpretation of the «Pavlova ». The event was the perfect opportunity to demonstrate the excellence and expertise of Monte – Carlo Société des Bains de Mer establishments. The jury judged the creations according to five criteria: appearance and aesthetics, olfactory, flavour and texture balance, staging, and finally technical conditions. The choice was difficult; the talented pastry chefs brilliantly demonstrated their art, with unique creations recalling the grace and purity of the Russian Prima Ballerina.

 

It was Nicolas Baygourri, head pastry chef at l’Hôtel Hermitage who most delighted the judges: « everything was spot on: delicate, aesthetic, light and harmonious!»

 

The aesthetics of his Pavlova recall Orthodox churches architectural style and the decoration of the plate illustrates the association of Monaco and Russian colours. A bold Pavlova, consisting of a white chocolate structure revealing an almond biscuit, red fruits, an Opalys Tonka Chantilly and a raw-cooked strawberry confit. The lime-flavoured meringue, which covers the shell, covers a pure strawberry sorbet.  

 

He wins a dinner at the Blue Bay, the Monte-Carlo Bay Hotel & Resort gastronomic restaurant, newly awarded a Michelin Star. Starting from April 9th, his signature Pavlova  will be added to the menus of all the Groupe Monte-Carlo Société des Bains de Mer until the end of 2015.