There’s nothing quite like the Monaco Yacht Show. Celebrated for showcasing world-renowned Superyachts – not to mention the amazing atmosphere – there’s a very good reason all captains, crew and visitors look forward to attending the most talked about yacht show of the year. Taking place from the 28th September – 1st October, guests of this iconic yachting event can look forward to networking with hundreds of hand-picked yachting companies, and, of course, visiting the MYS Captains and Crew Lounge, where Maison Del Gusto, over the duration of 4 days will work with hand-picked chefs to perform innovative culinary masterclasses.
The Monaco Yacht Show Captains and Crew Lounge offers a haven of relaxation for all captains, crew and visitors, complete with entertainment, games, complimentary refreshments, and a peaceful wellness lounge. Once again, sponsored by Monaco-based gourmet selectors Maison Del Gusto Yacht Provisioning are offering a great opportunity for visitors to share unique culinary experiences and get a feel for MDG and their family of top chefs’ passion for exceptional cooking.
Along with their exciting roster of events, Maison del Gusto will also be offering a tasty selection of savoury Al Rifai nuts and dry fruits from their MYS stand. The delicious offerings will not only include a mixture of fruits but also dates and a unique nut mix, which they invite all captains, crew and visitors to taste.
Don’t want to miss out? Contact email@example.com.
Day 1: Wednesday 28th September
N25 Caviar Tasting
Famed for its unmatched taste and quality, N52 Caviar will be giving captains and crew the opportunity to book one-to-one Umami dates with its team of experts. Aged for an extended period of 3 to 10 months, the Umami method allows the membrane of the caviar to become more translucent while retaining elasticity. This unique process gives N25 Caviar a nutty and floral taste with the perfect balance of saltiness, creaminess, and sea flavour.
Bottarga Boreale; Taste and discovery of Norwegian Delicacy.
The second tasting of the day will be inviting guests to take a culinary journey to the Arctic Circle and taste one of Norway’s finest exports, Bottarga Boreale.
Gourmet selectors from across the world will already be familiar with Bottarga Boreale. This delectable lean cod – only found in the depths of winter in the purest Arctic waters – has proven itself a landmark of tradition and culinary innovation. The process involves hand-picking fresh roes from fishing boats, from which they are lightly salted, and left to dry outside. The cool Arctic winter then allows the bottarga to slowly mature over a period of 15 weeks, developing flavour and complexity.
If your mouths are already watering we don’t blame you. Please join Maison Del Gusto for this live filleting show, or join our live stories on Instagram: @mdg_yacht_provisioning.
Day 2: Thursday 29th September
Dry Ageing Fish Masterclass
You’ve probably heard of ageing beef and general meats into the art of charcuterie, however you may not be aware of another protein that can be aged to texture and flavour perfection: fish. It is possible to dry age fish for up to a week. By giving it time to rest before cooking or serving, it will have a more toothsome texture and a deeper, richer taste.
On day 2 of the Maison Del Gusto Captains and Crew Lounge event, all captains, crew and visitors will be invited to join the Head Chef of M/Y CHOPI CHOPI, Manoel Crisanto, to learn why ‘fresh’ is no longer considered seafood’s key virtue. Those who think that beef and general meats are the only protein that can be aged to texture and flavour perfection will be shocked to find that fish is now having its moment in the dry-ageing spotlight.
About the chef:
Well travelled and trained in the best culinary institutions, Manoel Crisanto has cooked for the Spanish Royal Family, Hollywood celebrities, and catered for a variety of large events such as the F1, Cirque du Soleil, and the Le Mans circuit.
Manoel Crisanto was born in the countryside outside Rio de Janeiro. He is proud of his Brazilian heritage and remembers with the greatest pleasure his early childhood when he used to work alongside his parents. Those are the days that determined him to become a chef.
Spaces for this class will be limited to 50 people so contact Maison del Gusto – firstname.lastname@example.org.
Day 3: Friday 30th September
Cook with a Two Michelin Star Chef
Thanks to Amandine Chefs, day 3 in the Monaco Yacht Show Captains and Crew Lounge will see Two Michelin star chef, Antonio Mellino, sharing the secrets of his quatropasss signature dish, Quattro Passi: Pennino alla Nerano. This culinary masterpiece is a combination of linguini with zucchini and zucchini flowers, finished with basil and black pepper. Perfected over 10 years, this dish is what earned Quattro Passi its Michelin stars and this Captains and Crew Lounge exclusive masterclass will enable you to harness the gourmet power of the Amalfi Coast, not to mention the skilful cooking techniques of a Michelin Star chef.
About the chef:
Born in Buenos Aires but raised in Nerano, Campania region chef Antonio Mellino started to cultivate a passion for the sea and cooking at a very young age. Chef Mellino opened his restaurant Quattro Passi in 1984 and had his first Michelin star in 2000 followed by a second one in 2011. However, the chef started his path to success in hospitality working on cruise liners for ten years where he experienced the skills of how to work in a busy kitchen.
Maison Del Gusto will once again be sponsoring Happy Hour @ the Captains and Crew Lounge and there is no doubt it will be an event to remember. Designed with stews in mind – but all captains, crew and visitors are welcome! – you will be invited to join Giorgio Rocchino in mixing up some bright and colourful cocktails that won’t fail to impress your guests.
Superyacht provisioners, Maison Del Gusto would like to say a special thank you to their partner Amandine Chefs (www.amandinechefs.com), who have helped to make the 2022 MDG & MYS Captains and Crew lounge culinary masterclass happen.
Amandine is an international chef placement agency that specialises in chef recruitment. Alongside their introduction services for yacht chefs and land based private chefs, Amandine also represent an elite group of Michelin Star chefs and Celebrity Chefs who are available for special events. Many of the world’s best chefs work with them because they understand how much good food matters. Any cuisine, any style, anywhere.
Michelin star, to everyday healthy cooking. An eight-course tasting menu on a yacht to a feast round the family table. Whether it’s a permanent position, a seasonal requirement or a one off big celebration, Amandine has the chefs to suit a vessel whatever their demands.