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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.
The annual update of Monaco's Michelin Guide is done simultaneously as France's guide, reflecting the close geographical and cultural ties between the two regions. [1]As of the 2024 guide, there are 7 restaurants in Monaco with a Michelin-star rating, [1] a rating system used by the Michelin Guide to grade restaurants based on their quality.
The invention of the croquembouche is often attributed to Antonin Carême, [4] who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier.
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]
In the week leading up to the wedding, crowds of reporters and fans reached such fervor that the government called in French riot police. [16] [17] The religious wedding was held at Saint Nicholas Cathedral. The Napoleonic Code of Monaco required the performance of two ceremonies, with a religious wedding requiring the prerequisite of a legal ...
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.
Le Louis XV is Ducasse's flagship restaurant. It is located inside the Hôtel de Paris Monte-Carlo in Monte Carlo. [4] He opened the restaurant in May 1987, having been challenged by Prince Rainier III of Monaco and the Société des bains de mer de Monaco to win three Michelin stars there within four years, becoming the first hotel-based restaurant to win that level of the award.
The term wedding soup comes from a mistranslation of the Italian language phrase minestra maritata ('married soup'). Minestra maritata more directly translates to 'wedded broths'. The marriage of its meats and vegetables inside of its broth is the only matrimony relevant in this context. [1]