The Société des Bains de Mer (SBM) has crowned Romain Catala the winner of its 15th annual Chefs’ Competition, held on Monday, October 12, at One Monte-Carlo, with his winning Christmas dessert set to feature on menus in the Principality during the festive season.
Catala, a chef de partie at the Hôtel Hermitage Monte-Carlo, took first prize with his creation, “Escale boréale à bord du Monte-Carlo Express”. The dessert will be available for purchase during the Christmas period at Mada One and the Hôtel Hermitage.
This year’s competition brought together seven candidates, including four women, who were challenged to create a dessert inspired by the theme “Le Grand Voyage de Noël à bord du Monte-Carlo Express”, a festive journey aboard the fictional Monte-Carlo Express.
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Participants were required to incorporate at least one seasonal ingredient into their creations. They were also prohibited from using the Chef Cut, a high-pressure water-jet cutting machine used to produce intricate designs and decorative elements, particularly for cakes and pastries. The restrictions placed the emphasis on the candidates’ technical ability, creativity and craftsmanship.
The entries were evaluated by a jury that included chefs Lucas Simoncini, Benoît Perruchon Monge and Tonya Centoducati, who tasted the creations before selecting the winner.
The first prize was presented by Stéphane Valeri, President-Delegate of the Société des Bains de Mer, recognising Catala’s work in a competition that highlights the culinary talent within the group.
Now in its 15th edition, the annual event provides an opportunity for SBM’s chefs to demonstrate their skills and imagination, while showcasing the standards of gastronomy associated with the Principality’s hotels and restaurants.
With Catala’s winning entremets set to reach customers at Mada One and the Hôtel Hermitage during the festive period, the competition will also give the public an opportunity to experience the creation that impressed the jury.
Image courtesy of Direction de la Communication – Stéphane Danna
