Their names are synonymous with Monegasque gastronomy. From Franck Lafon at the Caf\u00e9 de Paris, Dominique Lory at the Louis XV Alain Ducasse (Hotel de Paris), Beno\u00eet Witz at the Vistamar (Hermitage Hotel), Marcel Ravin at the Blue Bay (Monte-Carlo Bay Hotel & Resort), to Dominique Nouvian at Sensais or Henri Geraci at La Montgolfi\u00e8re… In all, they were 13 among the grandest chefs in the Principality coming from large hotels and independent restaurateurs, to show their stuff for the 5th edition of the Go\u00fbt de France \/ Good France festival. 13 Monegasque chefs out of the 5,000 spread across 5 continents, all of whom are engaged in the celebration of “French dining.”<\/p>\n
Per tradition, one region was chosen to be honored by this year’s event. It was up to the participating chefs to interpret the flavors and savors of Provence. From Frank Lafon’s crispy red mullet fillets served with ratatouille and black olive bread, Beno\u00eet Witz’s Pr\u00e9alpes lamb with Garavan lemon gnocchi, Marcel Ravin’s half-mourning chicken with sweet potatoes and Lauris green asparagus, or the Toulonnais chanteclair from Dominique Nouvian, Provence in all its diversity was expressed on this first day of Spring. A colorful, generous, and healthy Provence at that!<\/p>\n
At the heart of this 5th edition of Go\u00fbt de France \/ Good France, there was the intrinsic desire to promote cuisine that is respectful of our planet, “sustainable” cuisine with less fat, less salt,\u00a0 and less sugar than current norms. Our 13 Monegasque chefs did not disappoint, delivering dishes that embodied eating well while respecting the environment.<\/p>\n