The Principality’s fourth industry, pleasure boating positions Monaco as a pole of excellence in the field of yachting. This illustrious sphere of Monegasque activity will be illustrated by the Yacht Club de Monaco’s culinary and mixology competitions on April 18th.

Think of it as Top Chef, Monaco edition with the caveat that participating chefs all work on super-yachts (of more than 40 meters). Twelve such chefs will compete in a culinary competition organized for the second year in a row by the Monaco Yacht Club and Bluewater. A competition conceived in 4 “faceoffs” of 30 minutes. The challenge? Prepare an original dish from a basket of “mystery” ingredients. The three finalists will compete in a final where they will prepare a dish in just 45 minutes. The crew members of their respective yachts will support them throughout the events.

A prestigious jury

For the deciding panel, the event’s organizers gathered some real stovetop stars. Virginie Basselot (Meilleur Ouvrier de France 2015,  with one Michelin star at the Saint James restaurant in Paris), Jacques Maximin (Michelin starred since 1974), Marcel Ravin (Michelin star chef of the Blue Bay restaurant in Monaco), and Cedric Seguela (former personal chef) will designate the winner on April 18th.

The day will be a busy once since a simultaneous mixology competition will be conducted by, Giorgio Rocchino head bartender at the Monaco Yacht Club, who was voted best bartender in Italy and third best in Europe. Nine handpicked candidates will have ten minutes to make a beverage with the given ingredients. A challenge for onboard personnel who must be able to meet the most demanding requests from yacht owners and clients.

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