Official Captain & Crew Lounge au Monaco Yacht Show 2022

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23 Septembre 2022
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Monaco Yacht Show takes place in Monaco from 28th of September till 01st of October. During the event, one of the manifestations is The Official Captains & Crew Lounge , sponsored by Maison del Gusto Yacht.

Top Chefs Masterclasses during Monaco Yacht Show

Every day during the MYS, hand-picked chefs will perform innovative masterclasses and put on a fantastic show. This will be a great opportunity for them to share with everyone in the yachting community unique culinary experiences and their passion for exceptional cooking.

You will taste and enjoy a variety of exceptional products that will make you travel all over the world in a quest of discovering culinary traditions and tastes 

Al Rifai products: 

The myriad of savory Al Rifai nuts and dry fruits are providing the snack corner.

Founded in 1948, Al Rifai name has been synonymous to the art of roasting, skilful ingredients selection, product innovation and taste.

WEDNESDAY 28th September

Morning & Afternoon tastings

N25 Caviar Tasting. Book a one to one Umami date with the exceptional N25 Caviar.

Quality, exclusivity and pure culinary pleasure are the foundations of N25 Caviar. Packed with the ultimate rich and creamy pure umami flavor, N25 Caviar blings sublime spoonfuls of superior sturgeon caviar to the plates of the caviar connoisseurs around the world. From the world's best restaurants to the ordinary home cook, N25 Caviar enriches the dining experiences with its unmatched taste and quality.

Bottarga Boreale. Taste and discovery of Norwegian Delicacy.

For the second tasting of the day, we will take you to the chill close to the Arctic circle and taste this treasure from the sea.

Typical of the seaside area's tradition, fish roe preparations are known and appreciated everywhere in the world. Arctic Bottarga is prepared with the highest quality Skrei Cod roe from the purest arctic waters; If you enjoy fish, exclusive experiences and mindful nutrition, Arctic Bottarga is the ingredient you need. 

THURSDAY THE 29TH OF SEPTEMBER

 DRY AGEING FISH MASTERCLASS 

You've probably heard of ageing beef and curing pork into the art of charcuterie, however  you may not be aware of another protein that can be aged to texture and flavor perfection: fish. While the aging process for fish is typically much shorter than that for meat, 24 hours versus three weeks, , allowing it to rest before cooking or serving it gives fish a more toothsome texture and deeper, richer flavor.

To learn  techniques and recipes on how to preserve fish and dry fish techniques and  why it's so beneficial, we turned to chef Manoel Crisanto. He is happy to share with you all his knowledge and experience. So let's get together, taste, learn and exchange. Book your slot asap as there will be limited space to 50 places only.

Who is chef Manoel Crisanto:

Manoel Crisanto was born in the countryside outside Rio de Janeiro. He is proud of his Brazilian heritage and remembers with the greatest pleasure his early childhood when he used to work alongside with his parents. Those are the days that determined him to become a chef.

Well traveled and trained in the best culinary institutions, he studied at Lenotre in Paris, Manoel cooked for the Spanish Royal Family, many Hollywood celebrities, sheiks of Dubai and catered for a variety of large events such as F1, cirque du soleil, Le mans circuit and led a large ream of forty five chefs in a high pressure environment.

FRIDAY THE 30TH OF SEPTEMBER

 Cook with a two Michelin Star Chef

On the third day of the MYS, thanks to Amandine Chefs, we have the honour to introduce you to the famous, 2 Michelin Star Chef Antonio Mellino who will sharing the secrets of one of the most popular signature dishes of his Amalfi coast restaurant, Quattro Passi: Pennino alla Nerano. 

The dish deliciously combines  linguini with zucchini and zucchini flowers, basil and black pepper.

The master lesson enables you to discover the gourmet universe of the Amalfi coast and the great cooking technique of a Michelin chef.

Whi is Cheg Antonio Mellino:

Born in Buenos Aires but raised in Nerano, Campania region chef Antonio Mellino started to cultivate a passion for the sea and cooking at a very young age.

Chef Mellino opened his restaurant Quattro Passi in 1984 and had his first Michelin star in 2000 followed by a second one in 2011. However the chef started his path to success in hospitality working on cruise liners for ten years where he experienced the skills of how to work in a busy kitchen. Since his success in Italy, he decided to share his Italian culinary masterpieces and give the londonian neighborhood Mayfair some Mediterranean flair. 

 

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