The Bailliage National organised its 10th Grand Chapitre in partnership with the Giraudi Group, the Méridien Beach Plaza, the Café de Paris and the Hôtel Hermitage.

In the presence of HSH Prince Albert II of Monaco, more than 200 people were welcomed by the Bailli Délégué Gérard Canarie.

On November 26th, the restaurant “Le Bouchon” hosted an evening worthy of one Lyon’s famous “bouchon” restaurants, with a number of workshops and different dishes focusing on oysters, foie gras, pata negra and other delicious meats.

The event held at the Méridien Beach Plaza on the Friday was all about discovering the cuisine from Monaco, Provence and Nice, served with wines from Provence.

Before dinner, HSH Prince Albert II, a Member of our Confrérie’s Conseil d’Honneur, had honoured members with his presence for an aperitif. He was welcomed not only by our Bailli Délégué, but also by the Monaco-based folk group, “La Palladienne”.

During the morning of Saturday 28th, the Director of Monaco’s Tourism and Conference Office offered members the opportunity to visit Monaco’s Oceanographic Museum and go on a guided tour of the city of Monaco.

Later on that same day, the highlight of the Grand Chapitre was the Gala evening, which took place in the stunning Salle Belle Epoque at the Hôtel Hermitage, after around sixty new members were inducted by the Master of Ceremonies, Günter Albert, Member of the Conseil d’Administration from Austria, and who was himself the Bailli Délégué of the Principality’s Bailliage a few years ago.

The Gala Dinner was prepared by Michelin-starred Chef Joël Garault, who dazzled guests with the meticulous excellence of his dishes. The exceptional wines chosen by our Échanson Dominique Milardi still linger on the palates of the guests.

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Appetisers
Monaco oyster “pearl” tartare, lobster in a sea-flavoured jus
Pouilly-Fumé 2014 – Pascal Jolivet

A starter fit for a Prince
On a rougail of mango and carrot,
poached foie gras on toast, pineapple tuile
Pouilly-Fumé 2014 – Pascal Jolivet

From the sea
Fillet of turbot on a lemongrass-infused langoustine sauce,
crab ravioli
Puligny-Montrachet 2013 – Christophe Buisson

From the land
Veal filet mignon in sage-flavoured braising juices,
sweet potatoes with ginger
Chassagne-Montrachet 2013 – Olivier Leflaive

Cheese
Gouda petals with truffle, pistachio fougasse
Château Rauzan-Ségla 2008, Deuxième Grand Cru Classé de Margaux

Dessert
Malt-flavoured chestnut cream biscuit,
iced meringues, calamansi mandarin
Champagne Ayala

The Monaco Opera provided a tenor, soprano and piano trio to accompany the dinner with music by Puccini.

The event programme would not have been complete without a farewell lunch at the Café de Paris on the Place du Casino, to mark the friendship and close ties between members.

The Principality of Monaco reaffirmed its well-deserved reputation for fine food, as evidenced by the many members present, the quality of the people involved and its upholding of the concepts of respect and friendliness.

This Grand Chapitre will never be forgotten by the participants or the organisers.

Gérard Canarie
Bailli Délégué