One Monte-Carlo recently hosted the 15th Monegasque selection for the World Pâté-Croûte Championship, drawing culinary talents and high-profile spectators, including HSH Prince Albert II and HSH Princess Caroline of Hanover. The competition, a highlight in Monaco's gastronomic calendar, saw ten chefs, notably from Monte-Carlo Société des Bains de Mer, vie for a place in the global final in Lyon. The event, organized by the Brotherhood of Pâté-Croûte, featured an esteemed jury comprising the Sovereign, Princess Caroline, alongside celebrated chefs such as Jacques Maximin and Christian Garcia.
The chefs presented an array of innovative pâté-croûte dishes, judged on both traditional craftsmanship and creative flair. Ingredients like pigeon, Colonnata bacon, and exotic figs and lime enlivened the competition, underlining the chefs' culinary ingenuity. The rigorous evaluation focused on key aspects like the essential jelly center—its absence resulting in disqualification. After an intense tasting session, Prince Albert declared Simon Ganache from the Yacht Club de Monaco the winner, marking an impressive debut in pâté-croûte preparation for Ganache, who will now advance to the Lyon finals on December 2.
The event also served as an occasion to honor Monegasque royalty for their contributions to promoting culinary arts. Prince Albert was bestowed knighthood by the Brotherhood of Pâté-Croûte, while Princess Caroline received the Toques Blanches Lyonnaises' gold medal, affirming the deep ties between French and Monegasque culinary heritage. This celebration of gastronomy not only underscores Monaco's commitment to culinary excellence but also its role in fostering cultural and gastronomic diplomacy on a global stage.
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