It all starts with Christmas Eve (Le Reveillon). The celebration is not only an opportunity for family gathering but also a time for culinary feast. The traditional festive dinner includes oysters, goose foie gras, a turkey stuffed with chestnuts, a cheese platter, the delectable ‘’Buche de Noel’’, a log-shaped cake made of chocolate and chestnuts, and of course wine. Before going to bed, children put their shoes in front of the fireplace in the hopes they will find them, the next morning, filled with gifts from Santa Claus (Le Pere Noel).
Baci are silky dark chocolates with a heart of creamy blend of milk chocolate...More info
Produced in a kitchen laboratory by a French Master Pastry Chef, these all...More info
These fresh slices are hand cut from the main lobe of the best Duck Foie Gras...More info
Have you ever heard about the “Sobremesa” Spanish tradition?
Invited by Monte-Carlo SBM and Alain Ducasse, 240 international chefs gathered for 3 days in celebrating 25 years of culinary creation at the Louis XV. Representing 300 stars and 25 countries, these talents of today and tomorrow, some representing the “Ducasse Generation”, united for the first time around their shared passion of the good and the beautiful.
The highlight of the event was the creation of an ephemeral Mediterranean market place in the Salle des étoiles of the Sporting Monte-Carlo where 100 products hailing from the Italian and French Rivieras were presented to the attending chefs.
In the culminating point of this international event, a gala diner was held at the Hôtel de Paris in the Salle Empire and the Louis XV, executed by Alain Ducasse, Franck Cerutti and Dominique Lory.