The seventh edition of the Riviera Electric Challenge left Cagnes-sur-Mer Wednesday morning for two days of racing in Italy and France before crossing the finish line in the Principality.
Top photo source: Riviera Electric Challenge
Monaco’s ambassadors, guests and Prince Albert have come together for a brilliant summer party organised by the Monaco Ambassadors Club, during which the Prince praised the efforts of the club and encouraged its members to also serve as ambassadors of the planet.
Reminiscent of the iconic beaches that line the famous Promenade des Anglais in Nice, ‘MAC Plage’ came to life at the Monte-Carlo Bay Hotel and Resort on Monday evening for the Last Days of Summer party, hosted by the Monaco Ambassadors Club (MAC).
The balmy night may have very well marked the last true summer’s eve for 2021, and guests were lapping up the beach atmosphere, accentuated by a beautiful display by luxury jeweller Pomellato.
The champagne and Martinis flowed as the music played and guests mingled around the fountain, taking the opportunity to reconnect after a year marked by the pandemic.
Joining Prince Albert and 150 MAC members and guests were the Board of Directors of MAC, French Ambassador in the Principality Laurent Stefanini, and Lady Monika Bacardi.
In addressing the guests, MAC President Christian Moore said: “One of the things that we tried to do as a new board is to responsibalise what the club is supposed to do and carry the message of Monaco, which emulates a lot of positive, responsible and powerful messages that the world needs to hear today. I believe that with the strength of this club, its members and the power that we all possess in the worlds that you live in, to pass this message along so we can have better change for good.”
It was a message that was emulated by the MAC’s Honorary President, Prince Albert of Monaco, who thanked Christian and the club’s members, before adding: “It is very important as we struggle to reach a normal life after the pandemic that we reflect on what caused this pandemic and what is at the root of many of our problems, and the crises that affect the world today – the lack of interactions between us humans and our natural surroundings. If we get a better understanding of what natural eco-systems, both terrestrial and marine, can provide for us, we will be better off.
“So, to go forward, we can not go back to a world of business as usual, we have to live more sustainable lives and think of our impact, all of our impacts, on this planet. I hope that in Monaco, with what we’ve tried to do in terms of clean mobilities and all the different schemes that we have put together, that we can be at our scale an example for others to follow. I hope that you can all be a part of this, that you can be ambassadors also of a more sustainable world and more sustainable societies for others to follow.”
The Monaco Ambassadors Club is a non-profit association that was founded in 1973 with the encouragement of Princess Grace of Monaco. The goal of the founders, who came from more than 40 different countries, was to defend and promote the values of the Principality of Monaco throughout the world.
Over 45 years later, under the Honorary Presidency of Prince Albert II of Monaco, the Club continues its activities today, bringing together communities of different backgrounds and cultures while keeping political and religious neutrality, in a spirit of international friendship and multi-ethnicity.
Other major MAC events of the year include the Goodwill Gala and the Christmas Gala.
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Top photo: Prince Albert with the MAC Board of Directors, left to right – Christian Eidem, Alessandra Sparaco, Christian Moore, Mike Powers and Jean-Paul Goodwin. Photos supplied by the Monaco Ambassadors Club
Glorious food is a far-reaching fundamental on a superyacht and a talent for tickling the taste buds is essential. It’s not surprising then that yacht chefs vie for top spot as the ‘most important person onboard’ (and quite often are).
Will Fiddy is Head Chef on board 82m MY Grace. His passion for food is what eventually shipped him on to superyachts after training at Norwich Catering College in the UK, followed by a stint working in private catering.
“I started washing dishes for my local restaurant at weekends,” explains Fiddy. “I loved watching the passion and hard work the chefs put into the food and I wanted to be apart of it.”
He learnt about yachting whilst working a winter season as a chef in a ski resort: “It was something I was always keen on and when my wife left university, we took the risk and headed out to Antibes to find a job.”
Fiddy has been in the industry eight years and previous yachts include MY New Hampshire and MY Mary Jean II. Memorable highlights include cruising the Amalfi coast and going through the Panama Canal.
Fiddy get his kicks from the enjoyment people have while eating food and he loves to be able to provide them with that experience. And with constant changes to food trends, there is always a new set of skills to learn that keeps the job exciting and challenging.
The Covid pandemic was a particular challenge to yacht chefs and threw up problems with provisioning, travelling, recruiting and doing courses. That aside, in general, chefs need to adapt, adjust, create and be ready for ever-changing dietary requirements of guests and crew.
“As an example,” he says, “ Vegan/vegetarian food is continuously evolving and you have to adapt, learn and change the way you look at this. Michelin starred restaurants are leading the way in this area. They are using more vegetables as the star ingredient to showcase what can be done with them, instead of an expensive piece of meat or fish. One three-star restaurant has changed its whole menu to vegan because they believe it’s possible to achieve this standard of food with this cuisine.”
So, as superyacht chefs get ready for the onslaught of non-stop parties and soirées at the Monaco Yacht Show, Head Chef Fiddy throws his top canapés tips into the ring: Curried Beluga Lentil Panpuri or Wild Mushroom Scotch Quail Eggs. His recipe for eight little warm chocolate fondants is below.
And what is his favourite recipe to cook? “A teppanyaki night would be my favourite as it’s a great way to interact and cook in front of the guests, and sushi is always a winner for the crew.”
If you weren’t a yacht chef, what would you be?
Probably a butcher as it’s the family business and something I’ve always been passionate about.
What is your advice to someone wanting to have a career like yours?
When becoming a yacht chef, enjoy the experience, it’s very different to being a land-based chef. Work with an experienced yacht chef, go to the markets and see the local produce, eat out and experience the local cuisine when you have the opportunity. Most importantly, be a good crew member, you will work very closely with the crew and having a good relationship with them is essential to having a successful charter. Oh, and if you are sea sick then the galley isn’t a good place to be so maybe this isn’t the job for you!
What was the worst moment of your career?
I wouldn’t say worst, but the most challenging would be my first two seasons on smaller boats. Working in a new environment which had very little space and different charter guests each week was difficult.
The most difficult part of your job?
On a personal note, being away from my family for long periods of time. From a work perspective, it would be provisioning, especially in remote locations. Having a good agent/supplier and well-stocked stores is vital to having a smooth trip. Cooking in rough seas and the endless amount of time washing dishes also makes the job a little bit more challenging.
The best part?
Having a great sous chef. Having worked on other boats as sole chef, it’s a game changer having another chef on larger boats. Also, being lucky enough to work with the finest produce available to create the ultimate culinary experience.
What are you most proud of?
Taking the risk and deciding to do yachting. It was a massive moment in my career and it took me out of my comfort zone. I also got to experience the first four years doing the job I love alongside my wife.
Your favourite meal?
Every chef’s worst question, it’s impossible for me to have a favourite meal. I love too many.
A figure you admire?
My dad, he has shown me that with hard work and dedication to your trade you can achieve what you want in life. He still works just as hard now as he did 30 years ago because he’s passionate about what he does.
3 Egg Yolks
3 Whole Eggs
200gr Caster Sugar
75gr Plain Flour
150gr 70% Dark Chocolate
150gr Unsalted Butter
Method
If the Monaco Yacht Show were a fleet, then the Yacht Club of Monaco (YCM) would be its flagship, and the Commanding Officer at the helm would be YCM General Secretary and Managing Director Bernard d’Alessandri.
‘Helmsman’ d’Alessandri has worked at the Club for close to 50 years and one of the best and unforgettable moments that he can remember was the inauguration of the new club designed by British architect Lord Norman Foster on 20th June 2014.
“The Club is a wonderful ‘device’ that allows us to host exceptional events,” says d’Alessandri. “Twice we have hosted the arrival of the Rolex Giraglia Cup, Mike Horn set off on his around the world sailing trip on board SY Pangaea from here, and we can organise big events such as the Monaco Energy Boat Challenge, Monaco Classic Week and next year the J/70 Championships.”
For him, MYS is the Principality’s international showcase, demonstrating that Monaco is the ‘Yachting Capital’ of the world. D’Alessandri reckons that despite the pandemic, the yachting sector has been very active over the last two years and for him the Monaco Yacht Show is a vital market place for yacht owners and shipyards, brokers etc. to meet.
“The Show unites the industry. It gives businesses the opportunity to compare new developments and technologies on the most glamorous of stage sets that Monaco knows how to pull off so well. MYS is all about the ‘Yachting Lifestyle’, not just about the boats,” reflects D’Alessandri.
D’Alessandri considers the YCM as the yachting industry’s core, but it also has a role in promoting the Principality. With its ‘Monaco, Capital of Yachting’ project, the YCM is there to help attract the global yachting industry to Monaco and provide a platform for communication and promotion. ‘The Cluster Yachting Monaco’ initiative now has 1,561 yacht-owning members, while 252 yachting related businesses are based in Monaco with a turnover of 753 million euros. “I think to a large extent the industry is still sometimes misunderstood and it has much to offer in terms of employment for the young,” he says.
More generally, d’Alessandri sees his and the Club’s role as promoting and sharing a passion for the sea. “The sea is in our DNA,” he says. “And any Monaco resident who wants to learn or improve their sailing is more than welcome. During the holidays we offer courses for the children, such as our SeAdventures Camps”.
As MYS draws closer, d’Alessandri is in a reflective mood, telling me: “At the Club, we try and work on different levels to give the industry’s reputation a makeover and change its attitude. We’ve introduced initiatives such as Sea Index, a benchmark or frame of reference aimed at owners of yachts over 40m to measure their CO2 emissions and improve their eco-responsible performance.” He also supports the development of ‘new generation’ marinas that will accommodate the ‘green’ yachts of tomorrow. The Club will support the Smart and Sustainable Marina rendezvous, organised by Monaco Marina Management, that takes place on 20th September.
He adds, “I am also really pleased at how well the Monaco Energy Boat Challenge is developing. The 9th Challenge will take place next year from 5th to 9th July. It has become the show that gives pride of place to new/future propulsion systems. I love the atmosphere at the Challenge which combines speed boat tests with daily tech talks and the exchange of knowledge, conferences and an exhibitor village to discover the progress of sustainability in the maritime sector.”
If you weren’t MD of the YCM, what would you be?
I’d most definitely be a captain. My passion for the open waters is a real vocation and I can’t imagine a life without the sea.
What’s your advice to someone looking to follow in your footsteps?
There’s only one criteria and that’s passion! With it, you can move mountains and love limitlessly. I am so lucky to be passionate about what I do.
The worst moment in your career?
That still feels a bit too raw to talk about, so I prefer not to say.
The best moment?
Oh, there are so many! I’m thinking about my Monaco-New York Atlantic crossing in 1985 on board Biotonus–Yacht Club de Monaco. Or the first time I set eyes on the YCM Flagship SY Tuiga (1909), and of course the first time I took the helm.
What are you most proud of?
I’m most proud of the modest contributions we all make day to day for the future of yachting. Now more than ever we need to build an eco-responsible future.
Someone you admire?
I admire many people, not because of their celebrity but because of their commitment. Dedicated sailors such as Eric Tabarly or the explorer Mike Horn. People of character who are enraptured by a passion for the sea.
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Top photo of Bernard d’Alessandri by Francesco Ferri
The National Council is due to examine on Tuesday a controversial bill mandating health passes for certain workers in Monaco, namely those in the health and care sectors.
The Monaco government announced in July that, in the face of an upsurge of Covid-19 contaminations and hospitalisations due to the rapid spread of the Delta variant, it would follow France’s lead and table a bill making vaccination against Covid-19 compulsory for staff working in Monegasque health establishments, in structures welcoming the elderly and more generally for people in contact with fragile or vulnerable people.
The bill, n° 1043, was delivered to the office of the High Assembly on 3rd August and the National Council convened an extraordinary session from 13th to 17th September to examine the bill and make a decision on its adoption.
The Manifestation pacifique contre le pass sanitaire à Monaco (Peaceful demonstration against the health pass in Monaco) Facebook group has been staging protests ahead of the session.
The National Council announced on Thursday that it would debate the bill on 14th September at 6pm. The session will not be open to the public, however people can follow it live on the National Council’s Facebook page and on Monaco Info.
Photo of the second demonstration against the mandatory health pass which took place on 9th September. Source: Manifestation pacifique contre le pass sanitaire à Monaco
The Roca team have redeemed themselves by beating the Mega Bolts of Lavrio during a friendly in Greece, setting them up nicely for their next match against Partizan NIS Belgrade in Istanbul for the semi-finals of the Istanbul Cup.
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