Monégasque cuisine

Monégasque cuisineis the cuisine of the principality ofMonaco. It is aMediterranean cuisineshaped by the cooking style ofProvenceand the influences of nearbynorthern Italianandsouthern Frenchcooking (andFrench cuisinein general),in addition to Monaco’s own culinary traditions. There is an emphasis on freshingredients, with the use of seafood, vegetables andolive oilplaying a major role in the cuisine.
A more modern form of Monégasque cuisine has developed since theMonte Carlo Casinoopened in the mid-nineteenth century.Some now associate the cuisine with international influences,cosmopolitanism,gastronomyandMichelin-starredrestaurants.However, recent years have also seen a revitalised interest in Monaco’s authentic local recipes and its more traditional culinary heritage.
Despite being the most densely populated country in the world with a population density of 19,331.7 inhabitants/km, the cuisine of Monaco is relatively obscure than any other parts of Europe due to historical reasons.Barbajuan, a fried ravioli, is supposedly a national dish of Monaco. In Monaco, only two large American fast food chains exist:McDonald'sandStarbucks.
Monégasque cuisine has developed over many centuries. New ingredients were introduced into the developing cuisine from around 1000 BC, with the extensiveMediterranean Seatrade connecting Monaco with civilisations such asPhoenicia,Greece,RomeandCarthage.Monaco was likely used as a coastaltrading postby the ancient Greeks in 600 BC, who introduced grapes andolivesinto the region, which was already renowned for itslemonorchards.The region came under the rule of the Roman Empire in around 120 BC and Monaco supplied the empire with olive oil, lemons and wine.
In 1918, the Monégasque scholar, historian, writer and linguistLouis Notari(1879–1961) published a history of the principality, in which he expressed his concern for the preservation of Monégasque culture, including its culinary traditions.He wrote about the central role of olive, lemon and orange trees to traditional Monégasque cuisine.He attributed the disappearance of Monaco's fields of lemon and orange trees to theurban transformationof its landscape.
Notari made reference tofougasse, aflatbreaddish, as an authenticnational foodwhich he believed needed to be preserved.He included his recipe for a traditional version of the pastry, which he believed was best served withorange blossom, lightbrandy, locally-grown MonégasquealmondsandFenouillet-Gris, a small apple, red and white in colour, which originated fromFenouilletin theHaute-GaronnedepartmentWest of Monaco.These ingredients that Notari listed for the localfougassewere derived almost exclusively from Monaco's local vegetation and agricultural products.
In the 18th century, theFrench Riviera’s culinary offerings were described as "paltry"byTobias Smollett, who published the populartravel bookTravels Through France and Italy(1792) which characterised Monaco as a backward and remotefishing town.
Monaco's firstcasino, Villa Bellevue, was founded in 1854,but the principality lacked sufficient amenities for travellers, with only oneinnserving food and drink.
In 1863, the entrepreneurFrançois Blancexpressed his aim to reinvent the Villa Bellevue, and the Golden Square, Monte Carlo's resort-centre containing restaurants andcafés, was inaugurated, offeringgourmetculinary options for patrons.The following list of dishes was taken from theHôtel de Parisin 1898 and is an example of a typical menu at a restaurant in Monte Carlo during the late 1890s:
By 1903, restaurants in Monte Carlo were hiring celebrated chefs from across Europe to elevate their culinary offerings, which became renowned for their exorbitance and international origins.Dining options included the restaurants of the Hotel du Monte Carlo,Ciro's, Café Riche, the Grand,the Hermitage, the Sporting Club, the Palais du Soleil, the Helder, Aubanel's Restaurant, Restaurant Ré, the Riviera Palace and theHôtel de Paris.Whilst Monégasque cuisine experienced tremendous growth due to a focus on gastronomy in this period, some feared that the more traditional aspects of the cuisine would be eradicated.
In 2010, 57.4 percent of stars awarded by the Michelin Guide were accounted for by the French regions ofÎle- de-France,Rhône-Alpes,Aquitaine,Bretagneand finallyProvence-Alpes-Côte-d’Azur, in which Monaco is situated.
In recent years, with theglobalisationoffood cultures,there has been growing interest in the preservation of Monégasque cuisine and the return to the more traditional culinary traditions influenced by Provence.This interest in preserving culinary traditions often involves areas with strong connections to Mediterraneancultural heritage.An area of interest is the preservation of local agricultural knowledge in the farming and production of key ingredients in Monégasque cuisine, such as fish, wine, cheese, fruit and vegetables, meat and oils.Others include the culinary significance of olives and olive-growing traditions,and the practice of purchasing fresh ingredients from localmarketplaces.
Fresh fruit is commonly consumed alone or used in desserts, and the region abounds in varieties of fruit.Common fruits include oranges and lemons fromMenton,Cavaillonmelons,cherriesfromLuberon,apricots, table grapes,figs,raspberries, bananas,strawberriesand apples.
Many Monégasque dishes feature fresh and seasonal local vegetables, includingasparagusin the spring,zucchinisandeggplantin the summer, pumpkin in the fall, onions, greenpepper,artichokes, tomatoes,fennel,green beans,celeryand potatoes.Vegetables can be cut up and served raw ascruditéswith adip, such asanchovypaste mixed with garlic and olive oil.
The nearbycoastlinemeans that seafood is generally more popular than meat, with varieties of freshly caught fish includingsea bass,tuna,salmon, redsnapper,mullet,anchovy,monkfishandcod.Other types of seafood include octopus,conger eel,prawns,mussel,squid,sea urchinsandshellfish.
The most commonly used meat in Monégasque cuisine islamb, which is often roasted with herbs.Beef is rarely consumed assteaksorroasts, used more popularly in slow-cookedstewscalleddaubes.Wildgame, including rabbits,boarsand birds, were popular in the past, but the decline ofhuntinghas reduced the usage of game in Monégasque cuisine.
Other common ingredients in Monégasque cuisine includenutssuch as almonds,chestnutsandwalnuts, herbs such assaffronandbasil, garlic,anise,honey, butter andjam,eggsand orange blossom.The region is not as famous for cheese as the surrounding regions of France and Italy.Nonetheless, a popular choice of cheese isBanon goat cheese, which is nutty, formed into small disks, individually wrapped in chestnut leaves, and tied up withraffia.
Further staples include pasta and rice,whist olives are a local product which form an integral part of Monégasque cuisine and theMediterranean diet.
Abaguetteis a popular choice for breakfast.Monégasque people may choose to make a trip to the local bakery to ensure that the bread is served fresh for the first meal of the day. Instead of placing the bread into a bag, it is often carried with a piece of paper wrapped around the middle, a practice which aims to maintain its freshness.The meal may also involve other pastries such ascroissantsandpain au chocolat.Beveragesoften accompany the meal, with popular choices including freshly squeezedorange juiceor coffee.
Traditionally, lunch is the main meal of the day.On every Friday of the year, the traditional Monegasque lunch, ordernā,consists ofstocafi.
Monégasque families are able to obtain fresh produce for home-cooked meals at the open-air markets around the principality.
In a Monégasque restaurant, a typicalmenuwill consist of severalcourses.The first course is a starter, orhors d'œvres,which generally involves a soup or apaté.This may be followed by an entrée which is most often a fish or anomelettedish.Themain courseis then served, and it mainly consists of either lamb, beef, poultry or game, served with agarni, which is vegetables with rice or potatoes.After the main course, some restaurants' menus will include agreen salad, followed by cheese and dessert.Coffee may also be served, often by itself, rather than with the dessert.
It is a tradition for Monégasque people to gather with others for meals during holidays and other festive celebrations.Culinary traditions in Monaco are also often linked with religious observations.
Theblessing of the throatis acustomthat is observed onSt Blaise's Day(3 February, the day afterCandlemas).It involves attending church with a small package of dried figs, which are to be blessed before making aninfusionconsisting ofcloves, slices of apple andcinnamon.The drinking of this beverage is believed tomiraculouslycure throatailments.
OnAsh Wednesday, the traditional midday lunch meal consists of a chickpea soup, which includes garlic and herbs such assageandbay leavesfor flavouring.Lentis also observed by the Monégasques with the preparation of a traditional dish,barbagiuans,which are now consumed all year round.
Monégasquefamiliestraditionally gather for a meal together after attending church on Easter day.The traditional dishes which are consumed on this day include roastkidand a type of chard pie known aspasqualina.Around Easter time every year,street vendorssell Easter pastries known ascannestreli, which are decorated with red coloured hard boiled eggs wrapped with alattice of pastryto imitate the appearance ofwovenbaskets.
Christmas is generally celebrated with a meal amongst family members.Traditionally, preceding the Christmas meal, families would observe the ‘riteof theolive branch’where the youngest family member dips an olive branch into a glass of wine, before everyone takes a sip of wine. During the following meal, a range of dishes would be consumed, includingbrandaminciun(salted cod dish),cardu(cardoonor artichoke thistle) served in abéchamel sauce, apple fritters andfougasse.
At the centre of the table, the family would placeu pan de Natale, the Christmas loaf, which is ceremonially left there untilEpiphany.Thirteen traditional desserts are also left alongside the bread on the table. These dessert dishes are kept filled until Epiphany.They may include green and black grapes, three types of ground nuts, three types ofdried fruits, twocitrusfruits, twodeep-frieddesserts, and seasonal pears and apples.
The baking ofmariote e galifor children is another culinary custom during Christmastime.They are made with the leftover dough from thefougasseand are shaped into dolls that resemblegingerbread men. The eyes and mouth may be formed from sugared almonds, with aniseed scattered around the body of the doll.