The 56th edition of the Grand Cordon d’Or gala brought Monaco’s Meridien Beach Plaza to life with the unmistakable flair of French haute cuisine, heartfelt tradition and a generous dash of humanitarian spirit. An evening that honoured the very best of culinary craftsmanship also made it clear that food, at its finest, can nourish more than just the body.
Twenty new chefs were inducted into the prestigious brotherhood, joining an elite circle devoted to the preservation and promotion of French gastronomy. The event, held in the glamorous surrounds of the Meridien, was a showcase of fine dining and fraternity, with acclaimed chef Laurent Colin once again delivering a stellar menu for the occasion.
A highlight of the evening was the presentation of the Grand Cordon d’Or award to chef Michel Rotte, a respected figure whose career has blended mastery in the kitchen with a deep commitment to culinary heritage. His recognition was met with rapturous applause, not least from the White Shell Magistrates’ Council of Monaco, who spoke warmly of his contributions.
But the evening wasn’t only about medals and menus. Beneath the silver cloches and crystal glasses ran a deeper purpose: supporting the future of the culinary arts and helping those in need. As part of the gala, a charity raffle raised funds for two key causes — a culinary competition at Monaco’s Lycée Rainier III hotel school and a local children’s health charity, selected each year for its impact in the fight against childhood illness.
With hospitality schools struggling to attract new talent and the wider food industry facing recruitment challenges, the role of events like this has never been more vital. Organisers were keen to underline the importance of passing on skills, knowledge and passion to the next generation — especially at a time when culinary careers need champions more than ever.
The 56th Grand Cordon d’Or proved, once again, that fine cuisine and generosity are far from mutually exclusive. It was a night where the refinement of the French table met the warmth of community, affirming that in the world of gastronomy, excellence and empathy can — and should — go hand in hand.
Image courtesy of Philippe Fitte
