A Christmas log by Patrick Mesiano

 December 19, 2017

Hotel Metropole Christmas
A Christmas log by Patrick Mesiano / Photo via Hotel Metropole Monte-Carlo


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For year-end festivities, a «cabinet of curiosities» will take its place in the Hotel Metropole Monte-Carlo to celebrate the magic of Christmas.

A Christmas log by Patrick Mesiano

Hotel Metropole Christmas

A Christmas log by Patrick Mesiano / Photo via Hotel Metropole Monte-Carlo

Hazelnut biscuit and mousse, crispy praline and toffee. Firs are filled of chocolate mousse and praline cream.

Limited edition – 95 € – 4/6 people

Discover more at www.metropole.com

Hotel Metropole Christmas

Photo via Hotel Metropole Monte-Carlo

Metropole Christmas

Photo via Hotel Metropole Monte-Carlo


Monaco Gourmand . Signature Dishes of the Principality of Monaco

Monaco’s first gourmand book was launch last December 2016 as the number one release in wine pairing at Amazon.com allows gastronomy lovers to discover the excellence of the Principality of Monaco thanks to recipes and interviews with Executive Chefs who hold together over 50 Michelin stars.

Signature Dishes of the Principality of Monaco is a distinctive publication highlighting the exceptional culinary scene of the Principality, whilst focusing on gastronomical specialities and offering an overview of the heritage of Monaco. The publication is available with free European delivery through Club Vivanova or with international delivery through Amazon.com.

Thanks to the invaluable help from the Monaco Government Tourist Office in New York and the Prince Albert II of Monaco Foundation, authors Bradley Mitton and Zsolt Szemerszky are showcasing the most excellent restaurants in Monaco. This culinary guide offers its readers a unique experience as they offer a rare insight into the characters and personalities behind these wonderful gastronomical locations.

This is an exceptional joint effort thanks to the supportive chefs include Alain Ducasse, Benoît Witz, Christophe Cussac, Christophe Dupuy, Dominique Lory, Jean-Claude Brugel, Joël Robuchon, Marcel Ravin, Paolo Sari, Philippe Joannès and Takéo Yamasaki as well as accommodating sommeliers including Damien Borghi, Noël Bajor, Frédéric Woelffle and Massimo Sacco.

The book is available:

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