The golden rays of the late September sun filtered through the ornate windows of Monaco's grandest establishment, Hotel de Paris. Inside, a symphony of chatter echoed, a culmination of four days filled with memories made, relationships nurtured, and novelties discovered. The essence of the Monaco yachting community was in the air, with reunions, yachts, sailing adventures, and a myriad of shared experiences. Monaco had, once again, delivered an experience that left every attendee in awe, grappling to process the whirlwind of the past few days.
For the attendees of the NAVIS Annual Dinner, the final evening in Monaco had become a cherished tradition. It was a time for retrospection and rejuvenation, where close-knit friends from the yachting community gathered to reminisce about the days gone by. And what better place to encapsulate this than Le Louis XV?
Nestled in the heart of Monaco, Le Louis XV - Alain Ducasse at Hotel de Paris is more than just a restaurant. It's an experience, one that has been recognized with Three MICHELIN Stars for its unparalleled culinary prowess. It offers a haven from the bustling streets, providing the perfect setting to share tales, forge deeper connections, and indulge in gastronomical delights. This year was no exception. Claire Sonnet, with her contagious warmth, welcomed everyone, setting the stage for a dining extravaganza curated by chef Emmanuel Pilon and pastry chef Sandro Micheli.
Their concept of Naturalité cuisine spoke volumes. It was a testament to the versatility of nature, harnessing the full potential of every ingredient and showcasing it in its purest form. The menu was a ballet of flavors and textures, each dish dancing harmoniously with the next. The red mullet flamed to perfection and complemented with La Roya hazelnuts & black Bourjassotte figs, garnished with fresh, vibrant greens and petite flowers, and crowned with a sprinkle of glistening caviar, the dish was not just a treat for the palate but also a visual masterpiece. Each component told its own story, and together they orchestrated a symphony of flavors, ensuring a delightful and memorable start to the evening. Every sip of Champagne R. Pouillon Rosé, carefully chosen by head sommelier Maxime Pastor, accentuated the experience.
As the courses flowed, conversations around the table ebbed and flowed, becoming a tapestry of insights and marvels from the yachting world. Initial chatter about the bold asymmetric yacht designs entering the superyacht market soon gave way to enthusiastic discussions about the super catamarans making waves in the sector. Their sleek designs and unparalleled stability sparked excitement and speculation. Attention then shifted to the commendable strides being taken towards creating sustainable marinas. These marinas, thoughtfully designed, aren't just docking spots but seamlessly integrate into the urban fabric of the cities they grace, fostering community engagement and environmental respect. The conversation took a turn towards the ambitious frontier with mentions of Saudi Arabia's mega projects, particularly 'The Line' and the 'Red Sea Project'. These transformative initiatives, aiming to reshape urban living and luxury tourism, respectively, captivated everyone's imagination, leading to animated discussions about the future implications for the yachting industry. All in all, the evening wasn't just a feast for the palate but also a stimulating banquet for the mind, propelling the industry's thoughts closer to a sustainable and innovative future.
Our culinary journey continued with the "Saint-pierre de Méditerranée confit au maïs" which stole many a breath with its succulent texture. The dish, enriched with sea cucumber and perfectly seasoned with persillade de capucine, showcased the brilliance of Mediterranean flavors.
A symphony of tastes followed as we delved into the "Civet de cornes d'abondance et tapenade de champignons." Here, the earthy flavors of Gisèle Taxil's chickpeas met with the aromatic artemisia, weaving a rich tapestry of culinary delight.
Before reaching the crescendo of desserts, the curated selection of "Fromages frais et affinés" provided a masterclass in the complexity and depth of flavors one can find in cheese. A visual feast, an artful juxtaposition of textures and hues. Curated with utmost precision, each cheese slice boasted a unique story, from creamy, soft white textures to crumbly, aged notes. The vibrant garnish of candied red fruits offered a sweet counterpoint to the savory richness, adding layers of taste and enhancing the cheese's inherent flavors.
But it wasn't just the food that captured everyone's attention. The impeccable coordination of the staff, the flawless transition between courses, and the palpable passion with which every dish was served added to the magic of the evening. By the time the cheese cart made its appearance, followed by the delectable Rum Baba, there was a unanimous sentiment – this evening was one for the books.
As the clocks chimed midnight, the night wound down. Guests departed with hearts full of gratitude and memories that would last a lifetime. That evening, Le Louis XV didn't just offer a meal; it provided an escape, a brief interlude of paradise amidst the chaos of life.
Photos: MONTE-CARLO Société des Bains de Mer, Matteo Carassale | Words: Pablo Ferrero
