This year, our chefs – Romain Catala from Thermes Marins Monte-Carlo, Giuseppe Vitrani from the Monte-Carlo Beach, Giuseppina Castiello from the Hôtel de Paris Monte-Carlo, Nicolas Baygourry from the Hôtel Hermitage Monte-Carlo, and Oliver Berger and Ken Thomas from our Desserts Division – rose once again to the challenge set by the Monte-Carlo Société des Bains de Mer Easter Competition.
Take a peek at what went on behind the scenes, and the preparation put into preparing to face the judges.
And don’t forget, the winning creation is available across the resort, both when dining in and to take away!
On Monday 4 April, a mouth-wateringly exclusive event took place at One Monte-Carlo, with an exceptional judging panel comprising journalists, renowned industry professionals and Resort clientele.
Following a set of pre-determined scoring criteria, this panel was responsible for selecting the winner of the 2022 Easter Entremet Competition.
It was a day full of vibrant colour and flavour, where the Resort’s chocolatiers and pastry chefs once again got the chance to showcase their remarkable creativity, daring and skill.
It was Giuseppina Castiello, demi-chef de partie at the Hôtel de Paris Monte-Carlo, who emerged victorious at this year’s Monte-Carlo Société des Bains de Mer Easter Competition.
The chef won the hearts of the judging panel with her creation, “Madame”, featuring a strawberry biscuit base, olive oil sweet pastry, vanilla yoghurt mousse and strawberry and rhubarb compote.
Come and try her delicious Easter entremet for yourself across the resort: available both to eat in and take away.