Principality of Monaco Dinner
September 2, 2017
Rediscovering the culinary identity of a great restaurant

The Bailliage ended its summer season of dining events on a high note, making the most of the summery atmosphere at the Méridien Beach Plaza.

With its lofty position overlooking the sea, the hotel’s Intempo is one of Monaco’s most glamorous restaurants.

Gérard Canarie, Bailli Délégué, invited more than 100 guests to savour the exquisite dishes prepared by Executive Chef Laurent Colin. His inventive, Mediterranean-inspired cuisine was enhanced by the judicious food and drink pairing.

A mystery of foie gras and cherry, accompanied by a Caprice de Colombelles Côte de Gascogne 2014, started off this taste adventure.

The same wine was served with prawn lasagne with green asparagus and confit tomatoes, yuzu vinaigrette and shellfish cream with Espelette pepper: a real treat!

The highpoint of the evening came with the umbrina in herb crust with seasonal vegetables and vanilla champagne sauce, served with a beautifully balanced 2015 Bourgogne from the Jobeline estate, whose owner is none other than Pierre Maillet, Maître Rôtisseur.

The goat’s cheese platter with spiced quince cheese preceded a pre-dessert demonstrating the dexterity of the Director of Food & Beverage, who conjured up a fantastic fresh fruit sabayon in front of the many members present.

The dinner concluded with a dessert of fleur de sel Breton shortbread, honey-roasted figs and fig sorbet with Espelette pepper.

The Bailliage was thus given the opportunity to rediscover the culinary identity of this great restaurant and benefitted from the invaluable advice and inspired choices of Antonio Fochi, Director of Food & Beverage, and Dominique Milardi, Échanson.

Gérard Canarie
Bailli Délégué