MONTE-CARLO GASTRONOMIE Principality of Monaco, November 24-27 Wandering around the booths at the Monaco event, we breathed in an air of pleasant conviviality. About 100 companies specialized in gastronomic products from France, Italy, and other parts of Europe presented their fine foods in an area measuring about 2,500 square meters, offering tasting and shopping opportunities. The showcased products, all carefully selected, stood out for their authentic flavours: wines, champagnes, cognacs, armagnacs, and liqueurs from the producers’ estates, as well as salmon, foie gras, seafood, truffles, caviar, chocolates, sweets, cheeses, cured meats, organic products, jams, and much more. A prominent place was also reserved for table and kitchen accessories. The event was supported by an array of associations, including Monaco Goût et Saveurs, the Association of Italian and French Maîtres d’Hôtel, the Monegasque Sommelier Association, the Riviera Côte d’Azur Slow Food Association, and the Monegasque Hotel Industry Association. A large number of cooking enthusiasts took part in the fifth edition of the Maestro Chef competition. Contestants were judged on creativity, presentation, flavour, and ability to reduce waste. 59
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