The fifth edition of the Festival des Etoilés Monte-Carlo concluded on November 29 with its traditional gala dinner, celebrating five years of gastronomic brilliance. The event took place under the celestial dome of the Salle des Etoiles at the Sporting Monte-Carlo, attended by H.S.H. Prince Albert II, alongside Louis and Pauline Ducruet and Camille Gottlieb.

Over 250 privileged guests were treated to a spectacular evening featuring all Michelin-starred chefs of the Monte-Carlo Société des Bains de Mer group. This year, renowned chefs including Alain Ducasse, Emmanuel Pilon, Yannick Alléno, Marcel Ravin, Domenico d’Antonio, and Dominique Lory were joined by Cédric Grolet, creating a celebration of culinary mastery and showmanship.

A Fixture in Monaco’s Gastronomic Calendar

Since its inception, the Festival des Etoilés Monte-Carlo has become a cornerstone of Monaco’s culinary calendar, showcasing the artistry and expertise of the region’s top chefs. The festival featured a series of collaborative “four-hand” dinners throughout the year, culminating in a gala night where all Michelin-starred chefs united to create an unforgettable culinary journey.

Highlights of the festival included:

• April 10: Dominique Lory hosted Pierre Gagnaire at Le Grill.
• June 20: Alain Ducasse and Emmanuel Pilon welcomed Albert Adrià at Louis XV-Alain Ducasse***.
• July 13: Yannick Alléno joined Davide Oldani at Pavyllon Monte-Carlo*.
• July 18: Marcel Ravin and Anne-Sophie Pic presented a four-hand dinner at Blue Bay Marcel Ravin**.
• Additional highlights: Dinners at L’Abysse Monte-Carlo** with Hirotaka Wada and Elsa* with Florent Pietravalle.

With now ten Michelin stars, the resort remains the most starred in the world, a fitting backdrop for the festival’s grand finale.

A Gala of Ten-Star Cuisine, Music, and Dance

The gala evening began with a welcome by Stéphane Valeri, CEO of Monte-Carlo Société des Bains de Mer, and was hosted by Sophie Menut-Yovanovitch and Jennifer Galap. Guests were greeted by traditional costumes by Vittorio Piccininni and a performance by the Balleto Dance troupe before enjoying a seven-course, ten-star dinner:

• Appetizers – Blue Bay Marcel Ravin: Coconut blanc-manger, tapioca, sweet potato, Péyi currants.
• Cold Starter – Le Grill: Marinated royal sea bream with bottarga and quince.
• Hot Starter – L’Abysse Monte-Carlo: White truffle scallops royale.
• Fish – Elsa: Mediterranean big-eye fish with cime di rapa and spelt.
• Vegetarian – Louis XV Alain Ducasse: Cep mushrooms, chestnuts, beeswax.
• Meat – Pavyllon Monte-Carlo: Lobster butter chicken, iodine scrambled eggs.
• Dessert – Cédric Grolet Monte-Carlo: XXL Saint-Honoré.
• Chocolates – Marcel Ravin, Yannick Alléno & Alain Ducasse

Chefs finalized their dishes live on stage, assisted by their brigades, creating a ballet of culinary expertise. The evening also featured performances by the International School of Monaco children’s choir, dancer Desislava Kancheva, and the dance duo Marc Emmanuel Zanoli and Claire Teyssière, culminating in the presentation of Cédric Grolet’s XXL Saint-Honoré. The night continued with dancing to the vibrant rhythms of Divas on the Floor.

Stéphane Valeri reflected on the milestone: “This evening is special as it marks the fifth anniversary of our 100% SBM festival, celebrating gastronomy—the art of pleasure, conviviality, and sharing. From seven stars at the start, we now shine with ten, reinforcing Monte-Carlo Société des Bains de Mer as the most Michelin-starred resort in the world.”