The Superyacht Chef Competition returns in April for an exceptional culinary competition.

Nine contestants, one winner. On 7 April, the Yacht Club de Monaco will join forces for the third consecutive year with the company Bluewater, as part of its “La Belle Classe Academy” training center, dedicated to professionals in the yachting industry.

On this occasion, an exceptional culinary competition will oppose nine great chefs of different nationalities, who will be judged by an equally exceptional jury. It will be delivered by chef Guillaume Gomez, Ambassador of French gastronomy, member of the Disciples of Auguste Escoffier and who officiated in the kitchens of the Elysée. Supervising, Joël Garault, President of Goûts et Saveurs.

An anti-waste fine

The principle is simple: each candidate must create their own composition from a mystery basket, made up essentially of seasonal seafood products. The competition will take place in three rounds of forty minutes. And there will be a novelty: for the very first time, an anti-waste criterion will be put in place, with an ingredient from the basket that is not used.

Other big names in high gastronomy are part of the jury, such as Nicolas Benoit, elected “Meilleur Ouvrier de France” in 2015 in the “gourmet cuisine” category, Nicolas Sale, at the head of two Michelin-starred restaurants, or the starred chef Didier Anies, current executive chef at the Château de la Tour, in Cannes.

Finally, the competition will not take place in just any setting: the candidates will be embarked on super-yachts of more than 40 meters. The professions of Grande Plaisance, which bring together more than 250 companies in the Principality, will thus be honoured. Registrations are now open.