As a starter, the Barbagiuan
It’s a natural guest, a full member of every family in Monaco. Traditional prelude, eaten with the fingers, the summertime Barbagiuan is served warm in a fabric presentation box. Under a silky crust of delicate rissoles stuffed with swisschard, spinach, leeks, onions, parsley, basil, marjoram and chives, blended together with sheep’s milk ricotta, egg and Parmigiano Reggiano, beats a meltingly soft green heart.
Tender Vegetables, Tomatolive and marinated golden mullet, Poutargue (Bottargo)
The dish is large, oval and generous. The food is arranged to portray a landscape typical of the coast of the Riviera.
First, Roma tomatoes cooked until soft and smooth, slices of beetroot, zucchinis “Trompettes” and raw turnips, just marinated in olive oil, salt and ground pepper, on which stand cooked fennels, flakes of celery heart, radishes and mushrooms, a stick of cucumber, tomato confit and yellow and white semi-dried peaches, all sprinkled with fresh almonds, courgette flowers and borage, sprigs of celery, wild purslane and chervil. Guérande Fleur de sel, extra virgin olive oil and organic black Sospel olives complete this masterpiece of nature, conceived as a real example of plant architecture.
Then, a thinly sliced filet of golden mullet simply served raw, marinated in olive oil, Guérande sea salt and black Sarawak pepper, capers, lemon thyme from Nice and lemon zest from Menton, all seasoned with flakes of bottarga from Martigues, in translucent, fragrant petals.
A subtle play of layering and the association of softness and crunchiness. Part sea, part hills, a synthesis of local produce and a relaxed lifestyle. The golden mullet, known as the “daurin,” fished by Gérard Rinaldi, a member of the last fishing family in Monaco, is highly migratory and travels along the Nisso-Ligurian coast from east to west from May to July. It is rarely fished. Every year it offers itself for our delectation, like the little seasonal vegetables, which are deliciously tender and naturally sweet.
Small spelt, seasonal vegetables with herb pistou
Small spelt, an ancestor of wheat grown in Haute Provence, is cooked as a riso with diced carrots, onions, celery and mushrooms sweated in olive oil, mixed with raisins, girolle mushrooms and haricot beans from Lantosque.
Carrots and turnips, artichoke quarters, spring onions and leeks, peas and fava beans, green beans and flat green beans are sautéed and moistened with vegetable stock, then arranged on the spelt. The acidic cooking juices with rocket and basil are pounded in a mortar to make a herb pesto topped with some toasted pine nuts.
Real bounty from the earth, this is a tribute to cooking that is healthy, modest and tasty, from the local terroir. An essential approach, a return to the source of nutritional values. Playing on textures and subtle cooking, this small pale spelt is as tender as could be.
Local fish in a delicate bouillon with marine flavours
On a base of new potatoes cooked in saffron broth, a rich catch of fish is a concentration of the flavours of the Mediterranean. The famous shelled gamberoni “rossi” from San Remo, fillets of rock mullet, calamaretti stuffed with gamberoni meat, cuttlefish and lemons from Menton, filets of capon, sea bream, Saint Pierre, denti and rock octopus tentacle. Everything is moistened with a fish stock made from rock fish, cooked like a fish broth with saffron.
Wrapped in sunshine-coloured spice from the terroirs of Haute Provence, mixed with white onions, garlic, dried fennel, fresh tomatoes, moray and conger, demoiselle, green wrasse, ballan wrasse, goldsinny wrasse, rainbow wrasse, weeverfish, small black and brown rockfish and eriphia crab – local fishing is invited to the feast.
Three mini crostini, one of which sings the praises of the juices from red mullet liver, capon and anchovies; the second of rouille, the third of spider crab meat and coral, complete the bouquet of marine flavours that explodes in the mouth. The whole sea has shaped this amazing dish. Abundance and feasting recall mythical scenes on the ancient shoreline, sparkling with light and saturated with blue. This is an expression of memory, the universal message of a Mediterranean that represents the concepts of mutual exchange and sharing.
Red fruits bursting with sunshine, Rocagel milk ice cream
In an elegant crystal coupe, on a delicate, lightly sweetened strawberry jelly are placed wild strawberries and raspberries picked early in the morning and a velvety scoop of ice cream made with milk from the Rocagel and a spoonful of
warm strawberry juice. A flaky palmier biscuit accompanies the exquisite sweetness of this seasonal fantasy.
Refreshing and soft, in symbiosis with the season, this dessert with red berries radiates the colours of the Principality. While banners and flags flutter in the wind in the gaily bedecked streets, the subtle milk ice cream and the flavour of sun-drenched berries are a gentle introduction to the long-awaited moment – the wedding cake.
Redcurrant and vanilla wedding cake
Silky and flowery. On a soft biscuit base with almonds, a delicate redcurrant compote and a light mousse of vanilla, covered in a layer of white chocolate and some gooseberries. Forming a cornucopia of pearly sugar, the wedding cake presentation piece unites the flowers of the Riviera and the majestic Protea, the emblem of South Africa, in tribute to Princess Charlene.
An ephemeral pleasure, the crowning glory of a dinner that is intended to be both simple and precious; jellied fruits with lemon and limoncello to surprise and delight the guests for one last time while the sky over the Principality is lit up with bursts of colour.
In a combination of modern design and culinary tradition, five little sourdough rolls are arranged on a narrow porcelain dish in front of each guest. Miniature loaves set out in a row, gently shaped by Jean-Paul Veziano, a baker in Antibes, and baked at the Hôtel de Paris a few hours before the dinner: round rolls with olives, floury hand-shaped focaccia from Nice, michettes (Provencal bread rolls) with oil and bread with borage form a harmonious palette of flavours, symbols of life and the perpetuation of the craftsman’s skills.
Splashed with blue, in a very simple style, the china bowl, created by Pieter Stockmans for the delicate fish bouillon, is naturally clear. It is deep, and delicately evokes generous fishing and the clear waters that surround the Principality. For an evening of magic, Alain Ducasse and the Pieter Stockmans studio have redesigned the world in blue, white, and light. From cobalt blue, which is so characteristic, to the pure white porcelain, the dish represents an aesthetic language where motif and material are one and the same.
Alain Ducasse’s recipe gave rise to the search for a specific shape of bowl. Design and creativity come together – a duo in honour of the arts of the table.
In the kitchen, Alain Ducasse will be assisted by Franck Cerutti Executive chef of the Hôtel de Paris and Bruno Caironi, consulting chef. Both where part of the opening team of Le Louis XV in 1987. A Total of 285 staff members among which : ten chefs and 54 cooks ; seven pastry chefs and 14 pastry cooks ; 200 Maitres d’H, Chefs de Rang, commis