Formula E is more than just a race—it’s a high-stakes battle of strategy, energy management and raw speed. Few understand this better than Maximilian Günther, the DS Penske driver fresh off a thrilling victory in Jeddah. At just 27, he’s already made a name for himself as one of the most skilled drivers on the grid, and this season, with the introduction of the Gen3 Evo car, the stakes are higher than ever.
In this episode, Max joins Monaco Life’s Cassandra Tanti at the iconic Hôtel de Paris Monte-Carlo to share what it takes to win in the world’s most competitive electric racing series. He talks about his journey to Formula E, the evolution of the Gen3 Evo car and what it’s like to race on the legendary streets of Monaco—his home circuit.
Listen or watch now for a deep dive into the electrifying world of Formula E with Maximilian Günther.
Smakelijk! at Le Méridien Beach Plaza is now serving Frites Atelier’s gourmet fries, as well as the brand’s famous Dutch potatoes and inventive toppings, alongside delicious Belgian beer pairings.
Frites Atelier, the Belgian gourmet fries concept founded by Chef Sergio Herman, has been added to the menu at Smakelijk!, the Belgian brasserie at Le Méridien Beach Plaza in Monaco. The new offering introduces a selection of fries with various toppings to the restaurant’s carte, as well as croquettes, in a setting that combines traditional Belgian brasserie elements with a contemporary approach.
A selection of Frites Atelier’s offerings at Smakelijk!. Photo by Monaco Life.
A closer look at the menu
Monaco Life sampled the Frites Atelier selection on 6th March, starting with croquettes featuring cheese, beef and shrimp. The fries followed, served with different toppings, including one of the standout options: shredded beef, red chimichurri, mayonnaise, fried onions and parsley. Another notable combination is fries with mussels, saffron aioli and garlic shoots, offering an inventive twist to the classic moules-frites dish.
“This partnership is about offering something distinctive in Monaco,” says Vincent Clinckemaillie, General Manager of Le Méridien Beach Plaza. “Frites Atelier is known for its craftsmanship, and we are thrilled to bring that level of quality to Smakelijk!.”
Frites Atelier was founded in 2016 and is known for its creative use of Dutch potatoes, which have been specially selected for their “crispy on the outside and soft on the inside” texture. The fries are cooked using a method that aims to preserve these characteristics while incorporating high-quality toppings such as 18-month-aged Parmesan with fresh truffle and a nachos-inspired combination of American cheese, Jack Daniel’s sauce, bacon, pickles and jalapeños.
“With Frites Atelier, we’re able to present one of Belgium’s most iconic dishes in a new way,” shares Laurent Colin, Culinary Director of Le Méridien Beach Plaza.
Prices range from €8 for a standard portion to €22 for the most elaborate versions. The Frites Atelier menu is available every day except during brunch at Smakelijk!, and no reservation is required.
A Paris-Brussels, a variation of the Paris-Brest dessert. Photo by Monaco Life
To accompany the fries, Monaco Life sampled three Belgian beers, with a sommelier providing recommendations for pairings based on the toppings. The combination of fries and beer can amount to around €30 per person for a full meal.
The tasting concluded with a dessert workshop, where attendees could prepare their own Paris-Brussels dessert—a variation of the Paris-Brest. These workshops are available during Sunday brunch and are primarily aimed at children.
Check out Monaco Life’s Frites Atelier reel below:
A team of researchers from Monaco and beyond has discovered how extreme heatwaves are disrupting the microscopic life that helps Mediterranean red corals survive.
The Mediterranean’s iconic red coral, Corallium rubrum, is facing a new challenge: marine heatwaves. A team of scientists, including Denis Allemand, Christine Ferrier-Pagès, and Romie Tignat-Perrier from the Centre Scientifique de Monaco (CSM), has uncovered how these extreme temperature events are changing the coral’s tiny microbial partners, potentially making it harder for them to cope with climate change.
The research, carried out in collaboration with Chanel and supported by the Monaco Government, focused on the coral’s eukaryome—the community of microscopic organisms living inside it. By studying 56 coral colonies from different parts of the Mediterranean, the scientists found that healthy corals host a stable mix of microbes, including certain dinoflagellates and ciliates. But in corals exposed to heatwaves, this balance shifts, with other microorganisms—some potentially harmful—becoming more dominant.
One of the biggest challenges for the team was figuring out how to study these microbes without interference from the coral’s own genetic material. To solve this, they designed special genetic primers that filtered out coral DNA, allowing them to get a clearer picture of how heat stress affects the coral’s microbial community. The study also suggests that these tiny organisms might be competing with or even preying on each other, further complicating how corals respond to heatwaves.
With Mediterranean waters getting hotter more often, understanding how these corals and their microbial partners react is more important than ever. The research highlights the urgent need to protect these ecosystems before climate change pushes them past the point of recovery.
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