The tradition of Halloween can be traced back to the 10th century in Ireland. Originally known as Samhain, this medieval festival marked the beginning of the winter, celebrated the last harvest of the year and paid tribute to the dead. It was followed by All Saint’s Day which became All Hallow’s Day during Christianization. Samhain was then transformed to All Hallow’s Eve and finally Halloween. Today, bonfires are lit in rural areas and after dark, children dress up as ghosts, goblins and witches playing pranks on unsuspecting victims. The traditional food of the day is called ‘’Barnbrack’’, a fruitcake baked with a muslin-wrapped surprise inside that can foretell the eater’s future.
Guinettes are half-preserved Morello cherries, macerated in alcohol and...More info
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
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.