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Principality of Monaco Dinner

Bailliage of Principality of Monaco
July 15, 2021

An unforgettable evening
" Cuisine is a language through which one can express harmony, creativity, happiness, poetry, love, culture "

We organised our second culinary event against the sumptuous backdrop of the Metropole Monte-Carlo Hotel, once run by the late Joël Robuchon.

On Thursday, July 15th the Bailliage’s guests enjoyed a stunning evening, despite the rain! In the magical setting of the “Odyssey” restaurant, around the swimming pool, the many participants - sadly, we had to turn down more than 25 people - enjoyed a menu conceived by double-Michelin-starred Chef Christophe Cussac, who worked closely with Chef Robuchon.

The curves and spaces of the Odyssey with its pool and pool house, terrace, restaurant, gardens all merge together. The different elements blending into one another to become one around the heated seawater pool. Everything is bathed in a show of sparkling light devised by fashion designer and photographer Karl Lagerfeld.

The Bailli Délégué, Gérard Canarie, began the evening by welcoming the guests, partners and Chef Christophe Cussac, who himself presented the menu to the attendees.

MENU

To begin
Salmon tartare with gold leaf

Crab
Roman tomato, almond and avocado salad

Sole
with a summer twist

Free-range guinea fowl
with a teriyaki glaze and baby girolles
chickpeas and flat-leaf parsley with lemon

Strawberries
in a delicate meringue shell
with a refreshing lime and basil sorbet

Mocha coffee to finish
served with delicate chocolate treats

Bailli Délégué Gérard Canarie had written a few words on the menu: “Cuisine is a language through which one can express harmony, creativity, happiness, poetry, love, culture... with this menu Christophe Cussac aspires to move all of his guests’ senses. And he does so quite deliciously!”

Our champagne and wine partners for the evening, meticulously served by the team led by Mario Giambattista, Assistant Food & Beverage Manager at the Metropole Hotel, and Frédéric Woelfflé, the restaurant’s Chef Sommelier and a member of the Monaco Sommelier Association, were:

- Champagne - Comte de Cheurlin
- White - Château Roubine - Côtes de Provence Blanc
- White - Domaine de Gavaisson - Côtes de Provence Blanc
- Rosé - Domaine Régis Frères - IGP organic Rosé

The food and service were delivered by a cheerful, enthusiastic, efficient and professional team.

The rain shower that began at around 10pm did nothing to dampen the good mood and the pleasure of being together of the 67 guests at this exceptional dinner.

Fabrice Roy
Chargé de Presse

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