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Closing Night for the Festival des Etoilés Monte-Carlo

côte d'azur | …events

30 November 2022
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"Festival des Etoilés Monte-Carlo" - Closing Gala dinner placed under the sign of art 

On Saturday November 26, 2022, the second edition of the Festival des Etoilés Monte-Carlo ended under the sign of art, with the gala dinner of starred chefs at One Monte-Carlo. An evening honored by the presence of H.S.H. Prince Albert II. After the success of the first edition of the festival in 2021, the Company's starred chefs have renewed the experience this year by inviting new stars of international gastronomy to their Monegasque tables for great moments of cooking and sharing. For this 2022 final, the chefs Yannick Alléno, Alain Ducasse, Dominique Lory, Emmanuel Pilon and Marcel Ravin delivered a sublime multi-starred dinner, with perfect food and wine pairings, which were associated with the Chefs Sommeliers, Franck Damatte, Maxime Pastor, Patrice Franck and Gerard Veyrat. 

The evening started with a cocktail in the Hauser & Wirth Gallery, at the heart of the exhibition dedicated to the American artist Roni Horn, before the gala dinner served in the Salle des Arts, a perfect reproduction of the eponymous room of the former Sporting d'Hiver built in 1932 by Charles Letrosne. The starred chefs of the Monte-Carlo Société des Bains de Mer then entered the stage in duo with the head sommeliers of the Resort for a four-course dinner, set to music by the Mack Mackenzie Septet of Emma Smith & Ian Mackenzie.

A dinner orchestrated like a show thanks to the spectacular live serving hatch around which the great family of S.B.M. The brigades of the various restaurants of the Resort have come to lend a hand in all fraternity, in the joy of working together for the pleasure of some 140 guests.
The chefs have created dishes in their image with the perfect harmony of the head sommeliers who have drawn their treasures from the cellars of the Hôtel de Paris Monte-Carlo, the largest hotel cellars in the world.


§ Alain Ducasse and Emmanuel Pilon - Le Louis XV Alain Ducasse at the Hôtel de Paris - kicked off with 'Gamberoni de San Remo with myrtle and coral from the heads, iced squash kefir', accompanied by a Chablis 2018, chosen by Maxime Pastor, Head Sommelier of the Louis-XV Alain Ducasse at the Hôtel de Paris.
§ Marcel Ravin - Le Blue Bay, Monte-Carlo Bay Hotel & Resort - unveiled its 'Mediterranean peach confit with Indian wood, coconut water blaff and floral giraumonade', in perfect harmony with the selected 2017 Meursault by Head Sommelier Gérard Veyrat.

§ Yannick Alléno - Pavyllon Monte-Carlo a Yannick Alléno restaurant at the Hôtel Hermitage - offered a 'Leaf of Wagyu beef with button mushrooms, capers and mushroom juices', accompanied by Chef Sommelier Franck Damatte with a Chateauneuf-du-Pape 2015.

§ Dominique Lory - Le Grill, Hôtel de Paris Monte-Carlo - concluded with 'Gisèle taxil's natural quinces in granita and sorbet with citron ewe's cheese strainer' and Alain Ducasse's Shichiken Sparkling Saké proposed by the Head Sommelier Patrice Franck
It was also an opportunity for Jean-Luc Biamonti, President and Delegate of Monte-Carlo Société des Bains de Mer, to present the souvenir plaque for this second edition, engraved with the names of the four chefs who officiated this year and to quote:

"I would like to warmly congratulate our chefs and all the teams from our various Monte-Carlo Société des Bains de Mer establishments who got together to organize this exceptional dinner and promote the seven-star Resort. Because it is by combining all its talents that the Company can best accomplish its mission and create exceptional moments that are constantly renewed."

A closing dinner that is part of the Great Art of Living Monte-CarloIn 2021 Monte-Carlo Société des Bains de Mer breathed new life into the Great Art of Living which has made its reputation for more than 150 years, with the launch of the Festival des Etoilé Monte-Carlo and the arrival of new chefs. This gala dinner is a new example of this art of living and how to reinvent it each time. 

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