Organised with Moët Hennessy, which celebrates 20 years as a YCM partner, this culinary contest challenges all crews to produce dishes paired with Moët & Chandon champagne from a basket of organic ingredients. The sardine themed main dish and dessert featuring figs and Piemonte hazelnuts are prepared on board before being presented to a Jury, supervised by Philippe Joannès, Meilleur Ouvrier de France 2000, and Simon Ganache, YCM Events Chef.
For the past two decades, Moët Hennessy, the Wines & Spirits division of the LVMH group, has supported major events organised by the Yacht Club de Monaco, united by the same respect for the French art de vivre lifestyle. To celebrate the centenary of the Club’s flagship Tuiga in 2009, Hennessy, the YCM Official Cognac, created an exceptional assemblage of rare eaux-de-vie, one of which dates back to 1909, the year Tuiga was launched. In 2021, Glenmorangie extended this tribute with a limited edition box set. Uniquely, Yacht Club de Monaco is also the only yacht club in the world to have magnums and bottles of Moët & Chandon, the Club’s Official Champagne, bearing the signature crossed flags of YCM, a symbol of an exclusive and lasting partnership.
Chefs taking part in the competition are invited to demonstrate their culinary skills by creating exquisite dishes that reflect the rich flavours and culinary traditions of the region. Each chef must prepare a complete menu, judged on a number of criteria:
Originality and Creativity: Chefs must innovate and surprise with unique flavour combinations and artistic presentations.
Quality of Ingredients: The emphasis is on using fresh, high-quality ingredients, highlighting local and seasonal produce.
Technique and Execution: Dishes must demonstrate impeccable technical mastery, with perfect cooking and balanced seasonings.
Presentation: The aesthetics of the dish are crucial, with each creation as beautiful to look at as it is delicious to eat.
Président : Tom Meyer, Meilleur Ouvrier de France et Chef exécutif de la
Chèvre d’Or (Èze),
Membres : Julien Roucheteau (la Réserve de Beaulieu), Meilleur Ouvrier de
France, Sébastien Tantôt (Maybourne Riviera), Laurent Smeulders (Fairmont
Monte-Carlo), Jérôme Lorvellec (Amazónico Monte-Carlo) et Renato Secchi
(Yacht Club Monaco).
