" The climax was the plancha-seared wild sea bass "
On Saturday 12 June the Bailliage celebrated the chance to meet again by organising its first post-COVID-19 meal, making the most of the summery atmosphere at the Méridien Beach Plaza in Monte Carlo.
As Rabelais said, “A day without wine is like a day without sunshine”!
With the lofty position of its sun-dappled terrace overlooking the beautiful sandy beach, the Intempo is one of Monaco’s most glamorous restaurants.
Bailli Délégué Gérard Canarie had invited more than 80 guests, all members of various associations. We were thus graced with the presence of the President of Art Food Monaco, Françoise Negre, accompanied by ten or so members.
We were also honoured by the presence of more women, Nicolle Martin, President of Skal International Côte d'Azur and Jeanne Jouvet, President of Cercle Présence 06.
All of these associations aim to bring together culture and gastronomy in a spirit of conviviality.
Roland Romanelli was kind enough to take part in our event. Current conductor of the orchestra for Laurent Gerra’s tour, this outstanding musician (accordion and synthesizer) has been, among other things, artistic director for singer Barbara.
He has produced songs and shows for singer Jean-Jacques Goldman before working on a variety of projects for television (musical direction for the TV series Famille d'accueil and Joséphine Ange Gardien) and the theatre.
When it came to the meal, the guests enjoyed the quality of the food prepared by the chef, Laurent Colin, and his team, perfectly paired with Saint-Tropez wines.
After the aperitif (“Bellini des Rôtisseurs”) and canapés, the culinary adventure began with an Andalusian gazpacho made with fresh tomatoes, toasted focaccia and Parma ham, followed by a citrus-infused carrot royale and smoked salmon bites.
The climax was the plancha-seared wild sea bass served with seasonal vegetables.
Vanilla panna cotta, red berry coulis, crunchy granola and wild strawberry sorbet rounded off this princely meal.
The Bailliage of the Principality of Monaco was thus able to enjoy again the culinary experience of this superb restaurant, and benefited from the valuable advice and judicious choices of Antonio Fochi, First Maître d’, and Dominique Milardi, Chef Sommelier and the Bailliage’s Échanson.
Chargé de Presse