We continue our series of articles about Michelin restaurants in Monaco where you learn not only about the signature dishes of the restaurants but also exclusive interviews with the best star chefs and sommeliers. Discover 10 unique stories about culinary marvels of Monaco!
Maya Bay is a sensational restaurant in the Principality of Monaco with an excellent reputation locally and internationally, inviting you to discover three universes of world cuisine, Thai, Japanese and Moroccan.
This iconic restaurant offers a welcoming ambience with mesmerising perfumes of incense and an elegant and refined decor harmonizing both the traditional and contemporary designs of Asia and its cuisine. Entering into the world of Maya Bay offers “zen” to its diners.
Guests can enjoy the Thai Terrace and an exotic garden with tropical flora. The dining area, which was envisioned by interior designer Sylvestre Murigneux, offers a view of the garden that evokes the nature of northern Thailand.
Hanging red cloth lights decorated with crystal buds almost seem to float in the air, in reference to the Loy Krathong festival of lights in Thailand. The head chef of Maya Bay is talented Frenchman Christophe Dupuy, who has developed an eclectic selection of dishes that fulfils and fascinates guests throughout their dining experience.
Chef Dupuy offers delicate Asian flavours safeguarding tradition and authenticity and declares himself as a “poet of taste”.
Maya Bay offers a wonderful gourmet experience combining tradition with refined cuisine allowing guests to discover the amazing flavours of three unique culinary regions; North-East Asia, South-East Asia and Northern Africa.
“Since its opening in 2008, Maya Bay has pleased clients from all over the globe, who visit to sample the Thai and Japanese wares and more recently the addition of a Moroccan dining room and menu.
The service has the flair of a top gourmet French brasserie with waiters clad in black suits with black ties and white shirts at hand every moment to guide you through your culinary experience. Waitresses in kimonos flash through the restaurant offering impeccable service.
Both lunch and dinner are generally fully booked throughout the whole year so reservations are recommended and when you do manage to get a table, you can relax in the ambient music and dine on the most wonderful culinary concoctions.
The wine list is excellently written and is modern with international wines. Test the sommelier and he’ll come back at you with something so special you might not guess where it is exactly produced, however it will surely fit the dishes you have ordered.
The excellence in Maya Bay is driven from the top, manager Christophe Pizzio performs his duties with vigour and excellence and the team is a joy to watch.
Busy, successful and modern, Maya Bay should definitely be on your list of places to visit in Monaco.” – Bradley Mitton
Signature dish of Maya Bay
Red Curry with Grilled Shrimps
Recipe (serves tree)
|60g Thai aubergine into quarters
60g fresh pineapple quarters
60g red, yellow and green
peppers into strips
90g cherry tomatoes cut in 2
|30g lychees in syrup
30g Mangosteen in syrup
1L red curry
10g Thai basil leaves
12 shrimp (10/15 size)
Mix vegetables and dried fruits with the red curry, cook on low heat for 5 minutes then remove from heat, add the Thai basil leaves.
Remove the heads of the shrimps, peel the tails, keeping the fin tail. Grill for 2 minutes on each side.
Place the curry in a bowl, add the grilled shrimps.
Damien Borghi (second from the left) at Maya Bay manages a brilliant and modern wine list and has been learning about wine since he was eighteen years old at catering school.
His wine selection is well suited to the Japanese and Thai dishes that Maya Bay serves and upon taking your table, Damien will be at your side to recommend what he thinks fits your menu choice best, often suggesting interesting, boutique specialities from Languedoc and Provence.
He is surely going to stay in the wine business for years to come and devours as much knowledge as he can to grow in the business.
Damien has a passion for all wines, both Old World and New World, always remembering that tradition is most important and he personally adores wines from Bourgogne and South of France.
Wine Pairing for the recipe of
Red Curry with Grilled Shrimps
“White wine . 2013 Domaine du Paternel . Jean-Pierre SANTINI Cassis, France
A clairette, marsanne and ugni blanc blend produced in southern Provence. Clairette and marsanne are the classic grape varieties associated with the Cassis appellation, and are sometimes joined by ugni blanc, a variety that is best known for its role in the brandies of Cognac and Armagnac. Together, the three make a uncomplicated white wine with medium body and citrus and herbal tones.
Clairette, best known as the grape variety behind the sparkling Clairette de Die wines, is quite neutral in character with flavours of apple and honey. Marsanne is richer and provides much in the way of body, along with herbaceous melon characters. Both are reasonably low in acidity and so the Cassis appellation allows for the addition of several other grape varieties to provide some balance. These include bourboulenc and sauvignon blanc but ugni blanc has become a particular favourite of producers. Along with its naturally high acidity, it brings some citrus and floral notes. Enjoyed as an excellent match to local seafood.” – Bradley Mitton
Published with the consent of the authors of “Signature Dishes of the Principality of Monaco with Wine Pairing Guide“ by Bradley Mitton (Author), Zsolt Szemerszky.