FINE DINING
One of the main winter holidays in Monaco , of course , is National Day , which is celebrated on November 19th . That is why , in the Hello Monaco winter issue , our traditional ‘ Fine Dining ’ section is about national Monegasque cuisine and its traditions . We are sure you will be interested to know what kind of pie the Monegasques used to eat on the country ’ s national day , why local sweets were named after the famous surrounds of the Palace namely : “ Cobblestones of the Rock ” and which restaurant in Monaco is considered to be the birthplace of one of the most famous desserts in the world .
A Fougasse Monegasque in the colours of Monaco Монегасский фугас в цветах национального флага
© HelloMonaco
Одним из главных праздников зимы в Монако , безусловно , является Национальный день , который отмечается 19 ноября . Вот почему в зимнем выпуске журнала темой нашей традиционной гастрономической рубрики стала национальная монегасская кухня . Уверены , вам будет интересно узнать , какой пирожок монегаски обязательно едят в честь Национального дня , почему местные сладости носят необычное название « Булыжники Скалы » и какое заведение в Монако принято считать местом рождения одного из самых известных десертов в мире .
A
fascinating discovery to be experienced in Monaco are the parallel cuisines that enrich everyone ’ s life . The finest Michelin starred cuisine is a foundation of a community which has more millionaires , and also billionaires , per square metre than any other zone on the planet . And it was also the aristocracy , and the rich and famous that Society des Bains de Mer catered to back in the 1800 ’ s . Look at this offering from the Café de Paris from those genteel times :
• Saumon Fumé de Hollande
• Velouté de Homard au Paprika
• Tourte de Ris-de-Veau Brillat-Savarin
• Caille de Vigne à la Richelieu
• Poularde Soufflée Impériale
• Pâté de Foie Gras d ’ Alsace
• Buisson d ’ Ecrevisses à la Nage
• Crêpes Flambées au Grand Marnier
• Ananas Givré à l ’ Oriental . richer catches , and exchanged their catches for salt cod with Spanish or Portuguese ships that called at Port Hercule . Which set
A Typical Native Monegasque Breakfast
When they woke up , the Monegasques drank their coffee , and later ate a snack of bread and tomato : the ‘ pan bagnat ’ ( word of niçoise origin ) the bread first pressed in oil where it had been cut . Topped with tomato , onion , basil , black olives and unsalted anchovy fillets ( modernized today , often with tuna ).
Lunch
The cuisine was seasoned , besides with salt and pepper , with cloves and anchovies , garlic and anchovy cream , which was served as a sauce diluted in hot oil ‘ a bagna сauda ’ which sat on a light fire in the middle of the table , where each person dipped their branch of fennel , celery , and chard .
Dinner the foundation for their traditional cuisine for breakfast , lunch and dinner — in those times when food was plentiful enough .
Now contrast that with the traditional fare of the native Monegasque community historically who , until Monaco became affluent , ate what they could grow on the sundrenched hills that rise sharply from the coast : lemons and bitter oranges , olives , chard , fennel , garlic , tomatoes , and onions . From the Mediterranean they netted anchovies and sardines , and occasionally
Meat , when in good supply , was roasted , typically a leg of lamb , in excellent sauces into which a lot of bread could be dipped . The aromas adding flavours necessary to appreciate them more . They also liked veal — stuffed veal breast would be a treat . They took special care of their olive-trees and their vineyards in the countryside , as well as their lemons and other citrus plants . The fig-tree , the quince , and the grenadier produced their favourite fruits .
Hello Monaco Winter 2022 – 2023 / 53 www . hellomonaco . com