YCM – Talent served on a silver platter » PACA’s economic and political newsletter
Nine superyacht chefs met for the Superyacht Chef Competition, an event organized by the Yacht Club of Monaco as part of its “La Belle Classe Academy” training center in collaboration with bluewater.
“It is a special event placed under the sign of the sharing of values that we hold dear here at the Yacht Club de Monaco. This fits perfectly into the framework of Monaco, Capital of Advanced Yachting. The purpose of this approach is to position the Principality as a destination synonymous with excellence in the area of Grand Plaisance. » comments Bernard d’Alessandri, Secretary General of the YCM This unique culinary competition calls on the gastronomic talents of the competitors who comply with numerous criteria to seduce a jury of professionals. A competition that gives way to the culture of the palace.
THE NOSE ON THE PLATE
Right from the start, the Chefs had to redouble their imaginations to grasp the contents of their mystery basket, revealed just before they took their place in the kitchen. “ It was certain that this competition was going to give rise to surprising combinations of flavors » notes Chef Joël Garault, President of Monaco Goût et Saveurs and supervisor of the competition. Purple artichoke, lime, kumquat, carrot tops, violin zucchini flower (…) made up some of the ingredients available.
The members of the Jury, led by chef Nicolas Sale, at the head of two Michelin-starred gourmet restaurants and International President of the Disciples of Auguste Escoffier, scrupulously noted every detail, ranging from the presentation of the plates, to the use products without forgetting the explosion of flavors provided by contact with the palate. Each bite, each stroke of the fork helped to influence the rating. “40 minutes to make a dish is obviously short” insists the president of the Jury Nicolas Sale, “ but the participants showed a very nice positive energy”. There is a form of admiration between the Chiefs who officiate on land and those who smoke the sea “ practicing at sea is something special » he continues ” it’s another view of the profession. They are like us, with obligation of the result in excellence and in the requirement but with constraints of place”. Creative and resilient to the pressure of the competition, the competing chefs were able to magnify the products available, making them lively, colorful, original and, of course, deliciously seductive.
The quick-wittedness of the competitors demonstrated an astounding level of mastery, making the products express themselves in their simplest form. Joshua Kent from M/Y White Rose of Drachs (65m), Simon Cuel from M/Y Hampshire II (78m), Palmire Leblanc from M/Y Dayboat (35m), Marco Crispino from M/Y Sibelle (50m ), Daniel Harding from M/YS (33 m), Alexandre Perez from M/Y Ava II (49.95 m) as well as Micail Swindells from M/Y Go (77 m), Nicolas Petit from M/Y Latitude (43 m ) and Ivan Holmes of M/Y Kjos (38 m) thus successively ensured the show during three rounds of forty minutes. After this first barrage, there were only three left. Micail Swindells, Nicolas Petit and Ivan Holmes played extra time during the grand final, encouraged by the public. If all were able to show imagination, only one nevertheless stood out from the others.
Nicolas Petit from M/Y Latitude (43 m) finally wins the jury’s votes with a duck breast and its mousseline of peas and black garlic, accompanied by small carrots and duck juice followed by a tuile and its roasted pineapple with rosemary. “ It’s such a surprise and such recognition, I’m very moved. The most difficult part was managing the wait when you see all the other competitors cooking and you want to get started”.
BEAUTIFUL WORLD AT THE TABLE
Chef Nicolas Sale has therefore taken his role as President of the Jury very seriously alongside his colleagues, such as Benoît Nicolas, elected “Meilleur Ouvrier de France” in 2015 in the “gourmet cuisine” category and professor at the Ferrandi School of Gastronomy in Paris, for whom “the management of space is a size criterion”. Gesture optimization is crucial. It’s interesting to see their ability to adapt. Didier Anies, starred chef elected “Meilleur Ouvrier de France” in 2000 and current executive chef at the Château de la Tour in Cannes, Wendy Van Den Schrick, Moët Hennessy Private Ambassador and Jean-Claude Brugel, Meilleur Ouvrier de France 1996 and certified teacher at the Lycée Paul Valérie de Menton made up the rest of the jury.
ANTI-WASTE CRITERION: THE ICING ON THE CAKE
It should be noted this year, and for the first time since the creation of the meeting, the establishment of an anti-waste criterion overseen by Chef Gilles Brunner, cooking teacher at the Lycée Technique et Hôtelier de Monaco. The concept is simple: for each unused product, a feature is added to the scoring grid. A criterion that has now become inseparable from modern cuisine and is also taught in schools in the same way as classic gastronomic techniques. “Anti-waste is an approach that is essential in our business and which should be instilled in the new generation” says Gilles Brunner. A value now shared by all Chefs and Shipowners as explained by Michael Evans, member of the Yacht Club de Monaco (M/Y White Rose of Drachs) “ I greatly admire this initiative. It is certain that it is through this type of action that we will succeed in achieving a more sustainable world. »An approach respectful of the environment which is part of the vision of Monaco, Capital of Advanced Yachting.