The Chefs Competition challenges all crews to create food and Moët & Chandon champagne pairings on board. Participants must prepare dishes using an exclusively organic basket of ingredients, highlighting creative and high-quality cuisine.
The Chefs Competition challenges all crews to create food and Moët & Chandon champagne pairings on board. Participants must prepare dishes using an exclusively organic basket of ingredients, highlighting creative and high-quality cuisine.
The commitment to quality is reflected in the exclusive use of organic ingredients, promoting sustainable and environmentally responsible cuisine. This approach highlights Monaco Classic Week’s dedication to modern values of responsible gastronomy.
The Chefs Competition is judged by a panel of internationally renowned chefs recognized for their expertise and gastronomic achievements.
Jury President: Tom Meyer
Joint Supervision:
The jury brings together renowned chefs representing some of the most prestigious gastronomic establishments:
This distinguished jury ensures rigorous evaluation and genuine recognition of culinary excellence.
The jury evaluates each dish according to four essential criteria defining gastronomic excellence:
Chefs are expected to innovate and surprise with unique flavor combinations and artistic presentations. Culinary creativity is at the heart of the competition, encouraging participants to think outside the box while respecting the imposed ingredients.
Particular emphasis is placed on the use of fresh, high-quality ingredients, preferably sourced locally and seasonally. This requirement highlights the importance of terroir-based and responsible gastronomy.
The dishes must demonstrate flawless technical mastery, with perfect cooking and balanced seasoning. Both classical and modern culinary techniques should be evident in every element of the presented menu.
The visual appeal of the dish is crucial. Every creation must be as beautiful to look at as it is delicious to taste. The artistic presentation of each plate reflects the chef’s overall culinary expertise.
2009: To celebrate the centenary of the yacht Tuiga, Maison Hennessy (Official Cognac of the Y.C.M.) created an exceptional blend of rare eaux-de-vie, including a 1909 vintage spirit, the year the yacht was launched.
2021: Maison Glenmorangie extended this tribute by creating a limited-edition collector’s box dedicated to Tuiga.
The Yacht Club de Monaco is the only club in the world to possess Moët & Chandon magnums and bottles bearing the crossed pennants of the Y.C.M., symbolizing an exclusive and enduring partnership. This distinction reflects the privileged relationship between Maison Moët & Chandon and the Monegasque institution.
The Chefs Competition emphasizes pairings with Moët & Chandon champagne, a gastronomic tradition of excellence. This approach combines creative cuisine with the nobility of champagne, creating a complete harmony of flavors.
Participants are invited to create dishes whose flavors perfectly complement the characteristics of Moët & Chandon champagne, demonstrating a refined understanding of gastronomic pairings.
Emphasis is placed on the use of fresh, high-quality ingredients, primarily sourced locally and seasonally. This requirement highlights the importance of responsible, terroir-based gastronomy.
The Chefs Competition welcomes crews from all yachts participating in Monaco Classic Week. Each yacht may nominate its chefs to compete.
For more information regarding participation requirements and eligibility criteria, please contact Monaco Classic Week directly.