SBM’s signature festive cake this year is the Honey Flower, a stunning celebration of local ingredients prepared by the Principality’s finest pastry chefs.
Each year, Monte-Carlo Catering, led by the Société des Bains de Mer, creates a unique Monegasque cake to be enjoyed throughout the holidays.
This season, the chefs have conceived a masterpiece called the Honey Flower.
“The pastry chefs of SBM work together for one month, sharing all of our ideas, to create this cake,” Pastry Department Manager Ken Thomas told Monaco Life. “We do 10 tests before we come up with the final product.”
That precision and dedication is clear to all who lay eyes on the Honey Flower. It is simply stunning. And beneath that glossy yellow exterior lies a scrumptious array of treats.
“The cake is gluten free and layered with crunchy muesli covered in white chocolate, soft biscuit made from local olive oil, rice milk made with raw milk from Roc Agel (Prince Albert’s farm), different textures of lemon jelly, citrus caviar, honey mouse from the local bee hive, a honey-lemon-ginger glaze, white chocolate decoration, and citrus meringue with lemons sourced from the gardens of the Monte-Carlo Bay Hotel and Resort.”
A QR code on the front of every cake links to a video, giving people the opportunity to see for themselves how the organic honey is collected from SBM beehives located in the Roua Valley, in the foothills of the Mercantour National Park.
Other festive delights created by Head Chef Philippe Joannes and handmade by his team include Les petits fours, gingerbread, yule logs, chocolate mobile phones, traditional Kouglof, and another beautiful creation – L’étincelle.
L’étincelle (spark)
In addition to SBM hotels and restaurants, the Honey Flower cake and other sugary treats are available in the winter ‘Christmas garden’ in the courtyard of the Hôtel de Paris.
Circulation of Covid-19 in Monaco has dropped dramatically, with the incidence rate now at 63. It’s a similar story in the Alpes-Maritime where circulation has finally fallen below national levels.
SBM chefs are tantalising the tastebuds of those less fortunate, creating over 300 three-course lunches to be distributed by Monegasque charity Solidarpole.
France has opened up last minute next-day appointment slots for all people over 18-years-old in an effort to speed up the vaccination programme and cut down on wastage.
Health authorities have taken stock of the progress of a new psychiatry day centre for youth in Beausoleil. The much-needed establishment is due for completion by next September.
Through the hard work and generosity of three local organisations, the Fréres Saint-Joseph school in Beirut has been able to reopen its doors to 300 students.
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Around 250 people received their first Covid jab within a week, equivalent to 0.65% of the population. However, more than three quarters of all patients have now received their booster shot.
