Celebrating Mother’s Day can be traced back to the era of the ancient Greeks who dedicated their annual spring festival to honor Rhea, the mother of many deities in Greek Mythology. In France, Mother’s Day is referred as “Fêtes des Mères” and was originally declared a holiday by Napoleon in 1806 to honor mothers of large families. The celebration was revived after World War I, made official in 1950 and set as the last Sunday of May. Traditionally, mothers are honored with flowers and handwritten poems, and a celebratory lunch is cooked by sons and/or daughters.
Baci are silky dark chocolates with a heart of creamy blend of milk chocolate...More info
This fresh duck Grade "A" foie gras is very tasteful with a pleasant cream...More info
This fully cooked and pork-free "Prestige of Duck Foie Gras" is a combination...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.