Once again this year, our chefs Loïc Maurel, Jonathan Barbagallo, Cyril Natta and Valentin Dupré of the Café de Paris Monte-Carlo, Giuseppe Vitrani of the Monte-Carlo Beach, Mathieu Louis of the Hôtel de Paris Monte-Carlo, Nicolas Baygourry of the Hôtel Hermitage Monte-Carlo, Rimel Slimani and David Sturiale of the Pôle Sucré took up the challenge of the Monte-Carlo Société des Bains de Mer Easter Competition, demonstrating their excellence.
Discover behind the scenes and the preparation of the cakes before their presentation in front of the jury.
And don't forget: the winning creation is available in our restaurants to be tasted on the spot or to take away!
Giuseppe Vitrani, Pastry Chef at Monte-Carlo Beach proposes a creative dessert in the shape of a turtle, symbol of environmental protection. A green cake obtained in a natural way from the ingredients used composes this dessert. The recipe is based on citrus fruits with a lemon cake and a Matcha tea mousse around it.
Rimel Slimani and David Sturiale from Pôle sucré proposed this creation entitled "Health'sea". In a world in constant evolution, pastry is following the movement with passion. Culinary choices, without eggs, cream or other animal presence that inspire and reflect a fairer, cleaner and greener world. This dessert is topped with a creamy Sicilian pistachio, covered with a creamy white chocolate mousse, flavoured with Tahitian vanilla on a pistachio sesame crunch.
Loïc Maurel, Jonathan Barbagallo, Cyril Natta & Valentin Dupré at the Café de Paris Monte-Carlo have chosen the sea turtle as a sign of their commitment to the preservation of marine spaces. The Easter dessert consists of a compote of Menton lemon, a light bavaroise infused with cocoa nibs on a Sacher biscuit.
Nicolas Baygourry, Head Pastry Chef at the Hôtel Hermitage Monte-Carlo and his brigade have come up with an Easter dessert inspired by underwater life. Visually surprising, adorned with its white chocolate coral, it will surprise you just as much on the gustatory level with the daring and unconventional association of matcha green tea with an iodised raspberry confit with candied wakame seaweed!
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 based on an animal he loves: the Seahorse. A creamy Sicilian pistachio, covered with a creamy white chocolate mousse on a pistachio sesame crunch.
Immerse yourself in the captivating world of the Monaco Yacht Show, the iconic event dedicated to the realm of yachting.
In an effort to preserve biodiversity, the resort’s chefs follow the recommendations of Mr.Goodfish and the Prince Albert II Foundation to present their guests with seasonal fish and seafood.
With her consulting firm HY-Plug, which focuses on green technologies and energy in the maritime industry, young entrepreneur Camille Lopez is on course for energy transition.