Chef Sandro Micheli, from the Louis XV - Alain Ducasse restaurant, was crowned "pastry chef of the year" by Gault & Millau. Since 2013, Sandro Micheli has been the chief pastry chef for the Louis XV restaurant at the Hôtel de Paris in Monaco.
Boris Herrmann crossed the finish line of the solo transatlantic Route du Rhum – Destination Guadeloupe race after 13 days 3 hours 47 minutes and 30 seconds. In total, the skipper covered 4,437 miles at an average speed of 14.5 knots aboard the Malizia II-Yacht Club of Monaco.



