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Hoteliers’ feast inspired by chocolate

Hoteliers’ feast inspired by chocolate

By Staff Writer - January 23, 2017

Award-winning chefs and members of the AIHM at the gala evening. ©DR
Award-winning chefs and members of the AIHM at the gala evening. ©DR

At the invitation of Xavier Rugeroni, General Manager of the Fairmont Monte Carlo, the annual Association of the Hotel Industry of Monaco (AIHM) held its annual Gala on Friday, January 13. The theme of the dinner was “All around chocolate.”

As usual, the greatest chefs of the Principality distinguished themselves at this annual gathering. Marcel Ravin, the Michelin-starred chef at Monte-Carlo Bay Hotel & Resort who was recently honoured with the rank of Knight of the Legion of Honour, and Philippe Johannes, displayed great inventiveness by revisiting foie gras and “wolf’s back” with a touch of cocoa, giving a new balance to these traditional French dishes.

The masterpiece, however, was the creation of the evening’s guest, the famous Martinique chef Jean-Charles Brédas, whose complexity of flavours of cucumber beans and cocoa beans greatly impressed the audience, all part of the Monegasque hotel industry.

In the presence of HE Mr Henri Fissore, three prizes were awarded at the end of the evening, the prize of honour to Mr Stéphane Valéri, Minister of Health and Social Affairs, the Award of Merit to Mrs Bruna Maule Cassio of Les Anges Gardiens Association of Monaco, and the Excellence Award to Mr Guillaume Rose, Director of Tourism and Congresses.

At the conclusion of the evening, AIHM Vice-President, Francis Poidevin, emphasised that “excellence rewards a long professional career of heart and mind”.

The AIHM represents the hotel industry in the organisations and socio-economic bodies of the Principality, and has defended the interests of the profession and its members for the past 72 years.

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