Beneath the canopy of the Salle des Étoiles, Monte-Carlo once again reached for the stars, this time, on the plate.
It was the evening of November 29, and the Festival des Étoilés Monte-Carlo celebrated its landmark fifth anniversary edition with a gala dinner. In attendance were H.S.H. Prince Albert II of Monaco, accompanied by members of the Princely Family including Mr. and Mrs. Louis Ducruet, Miss Pauline Ducruet and Miss Camille Gottlieb alongside more than 250 privileged guests drawn into an immersive festival of haute gastronomy, live performances, and Monégasque art de vivre.
Monte-Carlo’s Reign as the World’s Most Star-Studded Resort
Over the past five years, Monte-Carlo Société des Bains de Mer (SBM) has first quietly, and then resoundingly asserted itself as a global gastronomic powerhouse. With ten Michelin stars across its restaurants, it now holds the rare distinction of being the most Michelin-starred resort in the world, transforming the Principality into a pilgrimage site for epicureans.
The Festival des Étoilés has become the crown jewel of that ascent. Conceived as a year-long dialogue between resident chefs and international culinary icons, the festival unfolded through a series of coveted “four-hands” dinners, intimate, creative encounters that pushed technique, terroir, and imagination.
The 2025 months-long edition featured an exceptional cast:
Dominique Lory welcoming Pierre Gagnaire at Le Grill,
Alain Ducasse and Emmanuel Pilon hosting Albert Adrià at Le Louis XV – Alain Ducasse,
Yannick Alléno collaborating with Davide Oldani at Pavyllon Monte-Carlo,
Marcel Ravin cooking alongside Anne-Sophie Pic at Blue Bay,
and new Michelin-starred venues L’Abysse Monte-Carlo and Elsa strengthening the constellation.
Each dinner was a moment, each moment, a statement.
A Gala Where Gastronomy Met Theatre
The closing gala elevated cooking into live performance. From a giant open kitchen set before the stage, the chefs, Alain Ducasse, Yannick Alléno, Marcel Ravin, Dominique Lory, Emmanuel Pilon, Domenico d’Antonio, and guest pastry virtuoso Cédric Grolet put the finishing touches on their creations in full view of the audience.
Service unfolded like choreography, with the Sporting’s brigade moving through the room in near-ballet precision, transforming the Salle des Étoiles into a fully immersive culinary universe.
The seven-course dinner was a tour de force: Mediterranean seafood, Japanese finesse, vegetable modernity, and classical French richness culminated in Grolet’s showstopping Saint-Honoré XXL, unveiled to audible gasps.
When the Arts Take Centre Stage
As plates gave way to applause, the evening expanded into a multisensory experience. A children’s choir from the International School of Monaco filled the room with crystalline harmonies, contemporary dancers commanded the stage, and after dessert, the night transitioned seamlessly into celebration, led by the high-energy rhythms of Divas on the Floor.
The gala was hosted with elegance by Sophie Menut-Yovanovitch, Editor-in-Chief of Cuisine & Vins de France, alongside television and radio presenter Jennifer Galap, adding polish and warmth to the night’s storytelling.
A Vision Beyond the Stars
Opening the evening, SBM President and CEO Stéphane Valeri reflected on the meaning behind the milestone:
“This fifth anniversary celebrates one of our greatest assets, gastronomy, a craft rooted in pleasure, sharing, and emotion. From seven Michelin stars to ten today, our journey mirrors Monte-Carlo SBM’s ascent into an ever-brighter culinary sky.”
Beyond prestige, the group’s long-standing commitments, to sustainability, ethical governance, and responsible luxury continue to inform its evolving vision of what modern excellence looks like in hospitality.
The Stars Will Align Again
As the final notes faded and guests took to the dance floor the Festival des Étoilés Monte-Carlo demonstrated how much it has evolved and grown. It is now a defining ritual on the international gastronomic calendar.
The countdown has already begun for the sixth edition in 2026, and if the past five years are any indication, Monte-Carlo’s culinary universe is in exciting flight, expanding with more surprises to come.
Memories of a Remarkable Seven Course Dinner
Hors d’œuvre – Blue Bay Marcel Ravin
Coconut blanc-manger, tapioca, sweet potato, péyi redcurrant
Pinard Brothers – Sancerre Blanc (La Moussière)
Cold starter – Le Grill*
Marinated and grilled sea bream, bottarga and quince, delicate jelly
Pinard Brothers – Sancerre Blanc (La Moussière)
Hot starter – L’Abysse Monte-Carlo
Princely royale, scallop with white truffle
Saké or white Burgundy
Fish – Elsa
Line-caught Mediterranean fish, cime di rapa, spelt with seaweed, XO sauce
White Burgundy
Vegetarian – Louis XV – Alain Ducasse at Hôtel de Paris Monte-Carlo*
Cep mushroom, chestnut, beeswax
Azienda Massolino – Barolo
Meat – Pavyllon Monte-Carlo, a Yannick Alléno restaurant at Hôtel Hermitage Monte-Carlo*
Poularde with lobster butter, lightly scrambled iodized egg, vin jaune jus
Bordeaux Grand Cru
Dessert – Cédric Grolet Monte-Carlo
Saint-Honoré XXL
Château Sigalas Rabaud 2011 – 1st Grand Cru Classé of Sauternes
Chocolates – Marcel Ravin, Yannick Alléno and Alain Ducasse
