Last Thursday, 710 patients at the Princess Grace Hospital Center tasted a gastronomic lunch menu that was, needless to say, out of the ordinary. Several chefs from the Société des Bains de Mer establishments concocted this exceptional program as a treat for the hospital center’s patients.

The lunch held at the Princess Grace Hospital Center on March 14th  was planned with the highest level of secrecy.  For weeks, with the complicit aid of Chef Philipp Joannes, who manages the SBM’s culinary events, Jean-Laurent Basile, Chef of the Hirondelle des Thermes de Monte-Carlo restaurant, and Cédric Campanella, Pastry Chef at Sporting, the teams from the health center were able to prepare an original menu for over 100 patients. For the PGHC considered this surprise gastronomy concept as a way of insisting on the importance of eating well, which is dear to the establishment.

Prescribing gastronomy

Omelet millefeuille with chard and pepper, poulet suprême from Gers with white cheese, herbs, and bresaola, accompanied by steamed vegetables and followed by a pastry of lime, coconut, and red berries. TheMarch 14, 2019 menu at the PGHC does not really resemble what is served at the hospital on a daily basis. The menu was actually the same as what could be enjoyed that day at the tables of the Hirondelle restaurant.

This exceptional in-hospital dining experience is thanks to the initiative of Benoîte de Sevelinges, director of the PGHC, working in conjunction with Philippe Joannes. The operation allowed the kitchen teams at the Hospital Center, who usually prepare nearly 3,000 home-made meals every day, to showcase their know-how to the SBM’s renowned chefs. A clash of talents at the service of the patients who will have thoroughly enjoyed this unexpected March 14th feast.

*Article originally published on the French edition of the Monaco Tribune.