As part of the commemoration of the 150th anniversary of the Canadian Confederation, Monaco’s Vocational and Catering School (Lycée Technique et Hôtelier de Monaco) (LTHM) has the privilege of hosting two leading Canadian chefs, Daniel and Raphaël Vezina, from 15 March for a few days.
During this time, these two renowned chefs will share their experience and know-how with the students of the Hospitality section of the LTHM, at numerous cookery workshops.
The Department of Education, Youth and Sport, the Consulate of Canada in Monaco and the Canadian Club of Monaco wished to join forces with regard to their aims and potential so that students of the LTHM can enrich their training by discovering new gastronomic traditions, as well as Canadian culture. Contacts have already been made that will enable some pupils to continue their higher education studies in Canada.
It should be emphasised that this approach forms part of the many educational initiatives offered by the LTHM. These initiatives have already enabled the pupils to find out about Chinese and Russian culture through gastronomy.
Originally published at Government Portal
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: