The Festival of Stars concluded in spectacular fashion with a glittering gala dinner at the Salle des Étoiles, celebrating the culinary excellence of the Monte-Carlo Société des Bains de Mer (SBM)…
For the fifth year running, the event on November 29th brought together the Principality’s top chefs for a six-course meal, each dish prepared by one of the Michelin-starred masters from SBM’s prestigious establishments.
Among them was Dominique Lory, Executive Chef at Hôtel de Paris, who arrived five hours ahead of service to lead his brigade in preparing a standout opening course: marinated and grilled sea bream, served with rockfish jelly, bottarga, and a Chardonnay and quince granita. Other participating chefs included Marcel Ravin, Yannick Alléno, Emmanuel Pilon, Domenico Iavarone, and pastry chef Cédric Grolet, each accompanied by their teams and contributing their own signature creations to the evening.
In total, ten Michelin stars were represented, and the organisation behind the scenes was as meticulous as the food itself. Teams worked with minute-by-minute schedules, choreographing two simultaneous service lines to ensure that all 275 covers were plated and served with military precision.
The gala was attended by a mix of high-profile guests, including representatives of the Princely Family. Stéphane Valeri, Deputy Chairman of SBM, opened the evening with a welcome speech before the tasting commenced. Musical performances and a choreographed dance show added to the magic, culminating in a grand layered cake, a fitting finale to a night of culinary theatre.
With this gala, SBM once again reinforced its reputation as the most Michelin-starred resort in the world, highlighting the talent, teamwork, and passion behind its celebrated kitchens.
