Eight teams of pastry makers from the Monte-Carlo Société des Bains de Mer Group were in the running during the 2022 in-house contest of desserts for the End-of-Year Celebrations.
It was the chance to show their creativity and expertise to illustrate the High Life of Monte-Carlo on the theme ‘Like a Child’.
The tasting panel, consisting of clients, journalists, professionals and members of Group Management applauded the commitment, passion and expertise evident in all the desserts presented.
The winner of the Contest of Desserts for the End-of-Year Celebrations 2022 was revealed on 7 November 2022.
This year it is the pastry-making team of the Café de Paris with its dessert entitled "La boite gourmande à musique" which has won the Desserts Contest organised by Monte-Carlo Société des Bains de Mer.
The panel applauded the creativity and expertise of Cyril Natta assisted by Jonathan Barbagallo.
This festive dessert is made up of a caramel milk chocolate mousse, accompanied by a passion fruit cream, and a mango and lime and pure praliné compote, all this on a crunchy gingerbread praliné and pecan biscuit base.
"La boite gourmande à musique" will be offered on site or to take away on order at the Café de Paris Monte-Carlo or at Mada One.
Second place went to the Pôle Sucré-boulangerie team of Vincent Massol and Thomas Subrin (MOF boulangerie 2019) with a pastry called "Passionnément... à la folie".
Finally, in third place, Romain Catala of the Thermes Marins Monte-Carlo with "l'Ourson de mon enfance".
Also participating in this competition and who did not lose out were Mathieu Louis from the Hôtel de Paris Monte-Carlo, Nicolas Baygourry from the Hôtel Hermitage Monte-Carlo, Céline Flary and Désirée Conidi from the Monte-Carlo Beach, Eddy Lacharme from the Monte-Carlo Bay Hotel & Resort and Elizete Rizzo and Rimel Slimani from the Pôle Sucré-pâtisserie.
Romain Catala, member of the brigade led by the Chef Jean-Laurent Basile since March 2019, was put in charge of the dessert at Thermes Marins Monte-Carlo. For this contest he gave free rein to his imagination by presenting a little teddy bear full of sweetness which reminds him of lots of childhood memories. 'The Teddy of my childhood’ has a Piedmont hazelnut biscuit base topped by a crunchy praliné layer containing popping sugar that explodes on the palate.
Céline Flary, Head Pastry Chef at Monte-Carlo Beach for the past ten years, and Désirée Condini who has worked at the Monte-Carlo Beach for three seasons, presented an original creation in the shape of a jigsaw puzzle. Tangerine and chestnut are the two main ingredients of their recipe. These are two seasonal products that are emblematic of the region and conjure up comforting childhood memories. This dessert is gluten-free, to delight a maximum number of sweet pastry lovers.
At the beginning of the year Eddy Lacharme joined the team of Marcel Ravin at the Monte-Carlo Bay Hotel & Resort, as Head Pastry Chef. He is used to the adrenalin of competitions, and his original and personal creation associates a very rounded milk chocolate reminiscent of the tastes of childhood, and pine, a flavour with more character. The dessert is laid on a flake of wood, dusted with dark chocolate and decorated with pine gel and roasted pine nuts.
With the help of his brigade, Nicolas Baygourry, Head Pastry Chef at the Hôtel Hermitage Monte-Carlo since 2011, proposed a creative dessert in the shape of a game of hopscotch. Each hopscotch square has a link with an establishment of the Resort Monte-Carlo Société des Bains de Mer. The flavours and textures of the dessert take us straight back to our childhood, the vanilla and chocolate remind us of ice cream treats, the hazelnut our favourite chocolate spread, the caramel the sweets our grandparents used to give us, and finally the banana, which is a fruit that all children love.
Thomas Subrin and Vincent Massol, respectively Chef at the Sweet Department - bakery and first pastry chef at One Monte-Carlo, proposed a sweet pastry entitled 'Passionately... Like crazy!’. This dessert is designed to be enjoyed in the manner of picking off the petals of a flower to see how much someone loves you. In this creation, they each wanted to share a taste and fragrance memory from their childhood. Thyme for Vincent, and blueberry for Thomas.
Elizete Rizzo and Rimel Slimani, both currently first pastry chef at the pastry shop of the Sweet Department - pastry shop, presented a creation inspired by the flavours of a tarte tatin: the delightful taste of caramelised apples on a biscuit tart base. They wanted to give this indulgent dessert the shape of something all children love: a comforter.
In 2008, the Hôtel de Paris Monte-Carlo opened its doors to Mathieu Louis. Today he is head pastry chef of the restaurant Le Grill. He presented to the panel a dessert made with a majority of products from his region of origin, Rhône-Alpes, and brimming with flavoursome memories of his childhood: pear, pink praline, and nougat.
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