{"id":26381,"date":"2020-04-21T18:41:39","date_gmt":"2020-04-21T16:41:39","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/2020\/04\/gourmet-lockdown-with-michelin-starred-chefs-from-monaco\/"},"modified":"2020-04-22T12:23:25","modified_gmt":"2020-04-22T10:23:25","slug":"gourmet-lockdown-with-michelin-starred-chefs-from-monaco","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/en\/2020\/04\/gourmet-lockdown-with-michelin-starred-chefs-from-monaco\/","title":{"rendered":"Gourmet lockdown with Michelin-starred chefs from Monaco"},"content":{"rendered":"

After more than a month of lockdown, the jury\u2019s out: our favourite lockdown activity is cooking. If you do not entirely count yourself as a master of the hob, you can count on Monaco\u2019s most celebrated chefs to guide you through your culinary adventures at home, with recipes popping up daily on their social media accounts.<\/strong><\/p>\n

According to a recent Odoxa-CGI survey, 29% of the French population counts cooking as one of their favourite hobbies during lockdown. It is not just the viewing figures on Cyril Lignac\u2019s daily show nor the increased traffic through speciality recipe sites that suggest so.<\/p>\n

Culinary therapy<\/strong><\/p>\n

There are many reasons why this activity has become one of our favourites. We now have more time to dedicate to preparing our meals, whether for ourselves or the people with which we have chosen to quarantine. Three times a day, a little bit of imagination is needed, inspiration coming from even the most tired-looking vegetable in our cupboard. It allows us an opportunity to relax, giving your mind over to the process and can also offer a shared moment during a time which can feel lonely.<\/p>\n

Above all, it is the guarantee of real comfort. So, at a time where the doors of Rock\u2019s restaurants are firmly closed, there is only one solution. Roll up the sleeves, put the apron on, and, of course, wash your hands.<\/p>\n

Michelin-starred chefs from Monaco<\/strong><\/p>\n

We are lucky that, in these difficult times, the best chefs of the Principality have decided to take us under their virtual wing to make us real pros. The receiver of two-Michelin stars Christophe Cussac<\/a>, who heads the kitchens of Restaurant Jo\u00ebl Robuchon<\/a> in the H\u00f4tel M\u00e9tropole, revealed his signature dishes via his newsletter. These have included a stuffing recipe and the renowned Monte-Carlo main course of spring vegetables, king crab and mozzarella. For dessert, the patisserie chef Patrick Mesiano<\/a> revealed his recipe for lemon cake and half-baked chocolate cake.<\/p>\n

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Put your apron on and discover the recipe of our Chef Christophe Cussac \u201cLes petits farcis\u201d, one of the signature dishes of the Restaurant Jo\u00ebl Robuchon Monte-Carlo. A must-try spring recipe that celebrates the season. Bon app\u00e9tit!\u200b Recipe in bio #mymetropolestory #gastronomy #chef #michelinstar #recipe #stayhome #staysafe<\/a><\/p>\n

A post shared by HOTEL METROPOLE MONTE-CARLO<\/a> (@metropolemonaco) on