FINE DINING
© SBM
THE MOST FAMOUS MONEGASQUE DISHES
The terrace at the Yannick Alléno restaurant at the Hotel Hermitage Monte-Carlo Терраса ресторана Янника Аллено в отеле Эрмитаж
Barbagiuan
An enticing appetizer , famed in France and Italy ; it is a variety of fritter or ravioli stuffed with ricotta cheese and Swiss chard . The fillings might , however , differ including onion , rice , leeks , spinach , and Parmesan cheese . Also spelled Barbajuan , Monaco ’ s national dish , is mostly eaten on the 19th of November , the country ’ s national day .
It tastes like : A cheesy , crunchy , crispy delight , with the flavours varying with the ingredients .
There is a version from nearby Nice of barbagiuans made from red squash . Barbagiuan in the Monegasque language means “ Uncle Jean ”.
Try it at the Brasserie de Monaco , in the port facing the sea — order a plate of them (“ assiette de barbajuans ”) with one of the brasserie ’ s beers , brewed on-site . Or why not spoil yourself and try them at Café de Paris .
Monaco Fish Stew ( version of Bouillabaisse )
We all know Bouillabaisse ( fish stew ) is a specialty of Marseilles , but seafaring Monegasques have always been able to come up with a first-class fish stew when the catch was plentiful . And here ’ s a chance to savour it in admittedly luxury , made by one of the world ’ s great chefs — Yannick Alléno at the incomparable Belle Époque Hermitage .
What does it taste like : Divine , thick and flavourful while the addition of herbs gives it a fragrant feel .
Of course , you can always be tempted by Alleno ’ s other specialities while if not necessarily traditionally Monegasque — you are still in Monaco , so just pretend .
Seafood lovers and connoisseurs head towards the Port de Fontvieille in Monaco , and meet at Les Perles de Monte-Carlo , an oyster bar located at the very tip of the pier . These oysters can proudly be called a national dish , since they are refined directly in Monaco . And this process can be compared with the decanting of expensive wine , because during the time spent in fresh water , the taste of the oyster noticeably softens and excess salt disappears .
Fougasse Monegasque
Flat biscuit bread sprinkled with grains of red and white anise ( the colours of the country ), hazelnuts and almonds , sprinkled with orange blossom .
Try it at : L ’ Épi d ’ Or , whose fougasses are some of the most highly regarded among the Principality ’ s many traditional boulangeries selling the sweet treat .
Pissaladière ( Monaco ’ s Version )
A savory , pizzalike tart from Liguria , and also very popular in Nice ; it comes in two main varieties — rouge with tomatoes or blanche with caramelized onions . Generally served as appetizers , they ’ re both garnished with black olives and anchovies .
Try it at : the small La Montgolfière restaurant , in the Michelin guide , hidden away atop the Rock of Monaco in its Old Town .
Estocafic ( Stockfish )
A delicious salt-cod stew , in contrast to the fresh fish bouillabaisse , with plenty of tomatoes and onions .
Try it at : Castelroc , across from the palace . Opened in 1953 , its cuisine is admired by many locals and serves fine Monégasque classics . Also try La Montgolfière ’ s stock fish “ Brandacujun ”.
Socca — A Sought-After Street Food of Monaco
What is it : A delicious crepe or pancake made of chickpea flour , olive oil , chopped onions ,
54 / Hello Monaco Winter 2022 – 2023 www . hellomonaco . com