Principality of Monaco Grand Chapitre
December 6-9, 2018
Monaco, a capital of gastronomy
" the lavishness of the furniture and the harmonious decor created a stunning setting for this Grand Chapitre "

A whole host of international guests accepted the invitation of Bailli Délégué, Gérard Canarie, to the Bailliage’s 11th Grand Chapitre.

The late Joël Robuchon’s restaurant at the Hotel Métropole hosted the first part of the festivities on Thursday, December 6th. Executive Chef Christophe Cussac created a Mediterranean dinner specifically for the occasion. The next day, it was the turn of Le Méridien Beach Plaza to host the guests, who were served an Italian buffet prepared by Chef Laurent Colin.

The highlight of the programme took place on Saturday 8 December in Monaco’s prestigious Oceanographic Museum, with the induction of 55 new members into the Chaîne by Dr Albert Hankenne, member of the Conseil Magistral, who had made the journey from Belgium especially.

The ceremony was followed by a classic gala dinner in the museum’s Reception Room, where the lavishness of the furniture and the harmonious decor created a stunning setting for this Grand Chapitre.

The menu, crafted by Michelin-starred chefs Joël Garault and Luca Littardi, was paired with wines from the Alsace-based company, Bott Frères, with a commentary by Échanson Dominique Milardi. The food and drinks were served to approximately 200 guests by a team of waiters led by the professional, attentive and welcoming Maître Restaurateur Antonio Fochi.

GALA EVENING MENU

Aperitif
Barbajuan – Pissaladière – Swiss chard pastry
Seafood beignets with parsley sauce
“Rôtisseur” special Bellini

Earthy Experience at the Museum
Truffle mille-feuille with mascarpone
served with a fragrant milk foam

Princely Starter
Parsnip purée with chestnut flakes
warm foie gras, gingerbread crumble and rocket

Surf
Lobster consommé with coral nuggets
purple artichoke, julienne carrots
creamy caviar cloud

Turf
Veal medallion with cep and onion sauce
orange braised chicory
Veal sweetbreads and cabbage parcels

Cheese
Mont d’Or fondue with wholemeal bread soldiers
served in a baby pumpkin shell

Dessert
Mandarin sauce, almond and pistachio financier
chicory ice cream, Monaco Arlette

Coffee and petits fours
Mocha
“Rôtisseurs” vanilla macaroons
Chocolate orange biscuit
Monaco Fougasse

On Sunday, December 9th, the festivities concluded with a relaxed lunch at Avenue 31, a restaurant run by Chef Andréa Lanzillotta.

This Grand Chapitre left us with lots of happy memories and the desire to return to the Principality very soon.

Fabrice Roy
Chargé de Presse