Twelve superyacht chefs went head-to-head today in a culinary competition jointly organised by the Yacht Club de Monaco, under the aegis of its training centre La Belle Classe Academy, dedicated to Luxury Yachting professionals, which offers a course on the Art of Dining, Service and Protocol, and bluewater.
Chairing the Jury was YCM President HSH Prince Albert II.
In four rounds of 30 minutes, three chefs per round had to produce an original dish based on a basket of mystery ingredients that included John Dory, red mullet, veal filet, Kobe beef, black radishes, vitelotte potatoes and kale. Three went through to the final: Steeve Negouai (M/Y Black Legend, 50m), Eric Vugliano (M/Y Rola, 47m) & Pablo Albuerne (M/Y Tales, 53m).
For the grand finale, finalists had just 45 minutes to produce a main course based on lobster, lamb, pattypan squash and lemon caviar, plus a dessert, under the eagle eyes of HSH Prince Albert II supported by top chefs including Jacques Maximin, Stéphane Raimbault (Restaurant Oasis, Mandelieu la Napoule), Patrick Raingeard (Cap Estel, Eze), Philippe Joannés (Hôtel Fairmont Monte Carlo) and Cédric Seguela, founder of Secrets de Cuisine which trains chefs for superyachts.
At the end of an intense and thrilling afternoon, M/Y Tales chef Pablo Albuerne won the day with a delectable, beautifully presented main course and dessert to win the competition and receive the Lalique Trophy from the Prince.
“I am delighted and immensely proud to be presented with this award by His Highness. It is an amazing experience to cook in front of Michelin star chefs and really puts the pressure on. For me, the most difficult part was managing the time. In preparing a main course and dessert I gambled on originality and it paid off!” said the Spanish chef, who was cheered on by his captain and crew.
By putting the spotlight on Luxury Yachting professions and a certain Art de Vivre la Mer lifestyle that underpins the YCM’s philosophy, the competition is a further demonstration of the Principality and its Yacht Club’s position as Capital of Yachting.
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Tags: Art de Vivre la Mer, Art of Dining, black radishes, Bluewater, Cédric Seguela, Eric Vugliano, Hotel Fairmont Monte-Carlo, Jacques Maximin, John Dory, kale, Kobe beef, La Belle Classe Academy, Lalique Trophy, lamb, lemon caviar, lobster, Luxury Yachting professionals, Pablo Albuerne, Patrick Raingeard, pattypan squash, Philippe Joannès, Prince Albert II, protocol, red mullet, Steeve Negouai, Stéphane Raimbault, superyachts, veal filet, vitelotte potatoes, Yacht Club de Monaco