Principality of Monaco Dinner

Bailliage of Principality of Monaco
Monte Carlo, April 22, 2022

Culinary excellence at the Automobile Club de Monaco
" The highlight of the evening was the Tournedos Rossini "

It was in the prestigious setting of the restaurant of the Automobile Club de Monaco that members and friends of the Bailliage of Principality of Monaco met for an elegant dinner.

The Club is a private restaurant usually reserved for its members and overlooks a lush enclosed garden, with sculptures showcasing the vibrant story of cars and travel.

On Friday 22 April, to the delight of the 80 people gathered around their Bailli Délégué, Gérard Canarie, the Club made an exception.

Guests enjoyed the high quality of the dishes prepared by Chef Olivier Ribaute. The food and wine pairing was enhanced by his inventive Mediterranean-inspired cuisine.

(with background music and a pianist)

Barbajuans and other canapés
Magnums of Veuve Clicquot Champagne


Smoked salmon rosette blinis

Oscietre caviar-topped egg in eggshell with soldier

Mediterranean rock lobster Bellevue

Tournedos Rossini with truffle

Pan-fried fresh fruit served with a fruity foam
and mandarin sorbet



2018 Saint-Véran “en crèches”
Famille Paquet - Burgundy

2016 Clarendelle “Inspiration Haut-Brion”
Clarence Dillon Wines - Médoc

Mandarine Napoléon Liqueur

The palette of flavours began with smoked salmon, followed by an Oscietre caviar-topped egg in eggshell. The sea theme continued with the Mediterranean rock lobster Bellevue.

The highlight of the evening was the Tournedos Rossini, served with a Bordeaux “Inspiration Haut-Brion”.

Dessert was based on pan-fried fresh fruit served with a fruity foam and mandarin sorbet, crowning this wonderful gala dinner where guests were able to marvel at the memorabilia and trophies from the Formula 1 Grand Prix.

It has to be said that the atmosphere reached a high point with the surprise arrival during dessert of Christian Garcia, Executive Chef at the Prince's Palace of Monaco.

The Chaîne in Monaco was thus able to rediscover the culinary identity of this wonderful restaurant and was privileged to benefit from the valuable advice and judicious choices of Food and Beverage Manager Jean-Luc Dufayel.

Michelle Canarie Bruyère
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