The stars aligned over Monaco on the weekend for the grand finale of the Festival des Étoilés four-hands dinners. Chef Richard Lee and his team from San Francisco’s Saison joined forces with the renowned Chef Yannick Alléno at Pavyllon Monte-Carlo, creating an unforgettable, celestial gastronomic journey.
The Festival des Étoilés de Monte-Carlo (Stars Festival of Monte-Carlo) was first introduced in 2021 by Monte-Carlo Société des Bains de Mer (SBM) as a prestigious culinary event, and celebrates the talents of the resort’s Michelin-starred chefs in a showcase series of gourmet dinners and culinary collaborations. Each edition offers diners a once-in-a-lifetime pairing and gastronomic experience.
On Saturday 14th and Sunday 15th September, the 2024 series of dinners came to a close with an evening featuring Chef Yannick Alléno, holder of 16 Michelin stars, and Chef Richard Lee of the two-starred Saison restaurant in San Fransisco.
Over two dazzling evenings, guests were treated to an exploration of culinary innovation, from Alléno’s famous extraction sauces to Lee’s focus on fermentation and cooking over an open flame. Saison is recognised as the original fine dining pioneer of open hearth cooking in the U.S., and holds two Michelin stars as well as a spot on the prestigious World’s 50 Best Restaurants list as a result.
Chef Lee brought his signature precision and creativity to Monaco, impressing diners with his respect for quality ingredients. His first dish, red prawns with corn curry and a swarnadipwa spice blend inspired by an 800-year-old recipe from Southeast Asia, showcased the complex, layered flavours rooted in his Chinese heritage. The flame-seared Wagyu beef, served with bone marrow and soubise sauce, reflected his classical French training and famous Saison cooking style. Pastry Chef Nasir Armar’s hot chocolate dessert with smoked pistachio and beurre noisette was a stunning finale, both visually and in taste.
Chef Alléno’s contributions to the Festival des Étoilés menu showcased his refined approach to classic dishes. His trouchia torte elevated a traditional Niçoise recipe, while the turbot and bone marrow paired with girolle mushrooms offered a masterclass in French culinary tradition. The milk cloud dessert with wild strawberries was a testament to Chef Alléno’s talent for creating indulgent sweets without relying on processed sugars.
Wine pairings presented by Mark Bright, Co-Founder and Beverage Director of Saison Hospitality, and the lively beats from the house DJ, as well as the infectious energy emanating from the open kitchen, all came together to complete another unforgettable Festival des Étoilés dinner.
This year’s four-hands dinners were held: in April, when Alain Ducasse welcomed Chef Simon Rogan of the restaurant L’Enclume*** to Louis XV – Alain Ducasse*** at the Hôtel de Paris; in May, when Marcel Ravin welcomed Chef David Toutain of the restaurant David Toutain** to the Blue Bay Marcel Ravin** at the Monte-Carlo Bay Hotel & Resort; and in June, when Chef Dominique Lory welcomed Chef Yoan Conte of the restaurant La Table de Yoan Conte** to Le Grill* at the Hôtel de Paris Monte-Carlo.
It will all culminate in the closing gala of the Festival des Étoilés de Monte-Carlo 2024, which will be held on the Patio of the Hôtel de Paris Monte-Carlo on 11th October.
Experience the final four-hands dinner through Cassandra Tanti’s lens in the video below…
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Main photo: Saison Executive Chef Richard Lee (left) and Pavyllon Monte-Carlo Executive Chef Yannick Alléno. Photo source: Monte-Carlo SBM