Principality of Monaco Dinner
September 19, 2020
Mediterranean cuisine of Chef Johnny Sapracone
" held at the Restaurant Saint Nicolas "

Before dreaming of lovely autumn holidays, Bailli Délégué Gérard Canarie invited Bailliage members to celebrate the end of summer on September 19th in the very heart of the Rock of Monaco.

The dinner was held at the Restaurant Saint Nicolas. With its summer terrace looking onto Monaco Cathedral and next to the Prince’s Palace, surrounded by the old stones that bear witness to the glorious history of the Grimaldi family, it is truly a special venue and extremely popular with discerning food-lovers!


Grimaldi Bellini
served with Barbajuans*, Pinse Romane**
Stracchino*** fougasse


Saint Devota’s starter
Fried calamari
black trumpet emulsion and Tropea onion confit
Vegetable mille-feuille
with sheep’s milk ricotta and home-made pistou sauce

Larvotto main course
Charolais beef tournedos Wellington
port jus, château potatoes
seasonal vegetable purée
Confit lamb shank with rosemary
ricotta and vegetable timbale
truffled potato puree
Monaco-style stockfish

Port Hercules dessert
Valtellina apple sponge with ricotta
fior di latte ice cream
Red berry pavlova


White: Santa Margherita Pinot Grigio - Valdadige
Red: Chianti Colli Senesi “Fattoria del Cerro”

This wonderful dinner offered the perfect opportunity to discover the Mediterranean cuisine of Chef Johnny Sapracone, well known in the Old Town, himself a disciple of Escoffier.

Gérard Canarie
Bailli Délégué

Editor’s note:

* Barbajuan is a type of rectangular ravioli filled with chard, grated cheese, oil and rice, fried until golden brown. The word means “Uncle John” in the Castellar and Monegasque dialects. Originally from a small village north of Menton, they are mainly found in the eastern part of the Côte d'Azur region and in Northern Italy.

** “Pinse Romane” - a type of pizza originally from Rome, but now very common, especially in central Italy.

*** Stracchino is an Italian cheese made with cow’s-milk, typical of Lombardy, Piedmont, Veneto and Liguria. It is eaten very young, has no rind, a very soft, creamy texture and normally a mild and delicate flavour. The name of the cheese derives from the Lombardy adjective “stracco”, meaning "tired”. It is said that milk produced by tired cows coming down from the alpine pastures in the autumn is richer in fat and more acidic.