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The two countries share French as their official language, although the historic language of Monaco is Monégasque, a variety of Ligurian, one of the Gallo-Italic languages. French and Italian nationals comprise more than half the country's population. French cuisine is also prevalent in Monaco. [4]
A platter of cheese as served in a hotel in Monaco. Monégasque cuisine is the cuisine of the principality of Monaco.It is a Mediterranean cuisine shaped by the cooking style of Provence and the influences of nearby northern Italian and southern French cooking (and French cuisine in general), [1] in addition to Monaco’s own culinary traditions.
A traditional French wedding celebration at Château de Hattonchâtel. At the reception, the couple customarily uses a toasting cup called a Coupe de Mariage. This toast originated in France: traditionally a small piece of toast was literally dropped into the couple's wine to ensure a healthy life.
Standard Italian is also a major language in Monaco. Italian nationals make up 19% of the total population. [1]Italian was the ancestral language of the ruling House of Grimaldi, and was the official language of Monaco until 1860, when it was replaced by French. [2]
The cuisine of Monaco is a Mediterranean cuisine shaped by the cooking style of Provence and the influences of nearby northern Italian and southern French cooking, in addition to Monaco's own culinary traditions. [206] Espresso at Café de Paris, Monte Carlo
A croquembouche (French: [kʁɔ.kɑ̃.buʃ]) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and First Communions.
Elior Group is a multinational company that specializes in catering and food service. Based in France, Elior provides meal services to a variety of sectors including education, healthcare, business, and the travel sector, among others.
A traiteur (/ ˈ t r ɛ t ɜːr /; [1] French: [tʁɛ.tœʁ]) is a French food-seller, whose places of business were arguably the precursors of the modern restaurant. [2] Prior to the late 18th century, diners who wished to "dine out" could dine at a traiteur's, or order meals to go.