Around the globe, Easter Sunday shares different customs. In Italy, on Easter Sunday morning, most families eat a breakfast composed of eggs, salami and the traditional “Columba Pasquale” – a soft, intensely orangey cake made with almonds and candied fruit peels and baked in a stylized dove shape. Easter eggs especially made for the occasion and filled with a surprise gift are then exchanged. The Easter dinner is usually served with roasted lamb, roasted artichokes, bell peppers and a sheep’s milk cheese.
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
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.