by Eleonora Pedron MONTE-CARLO. Once again, “Dinner in the Sky” is above Monte-Carlo’s Casino Square, from the 7th to the 16th July 2017. It was a special evening on August 16th 2010 when Joel Robuchon made a “première” of the next Royal Marriage banquet in one of the the world’s ten most unusual restaurants! It was the event organized in the skies above Monaco with the France’s most highly ‘starred’ chef in command for HSH Prince Albert, his beautiful fiancée Charlene, and some VIP guests.
Once again and for 10 days 660 priviliged diners celebrate the tenth anniversary of the belgian based restaurant service, experiencing a memorable dinner and enjoying an unforgettable view over the Principality of Monaco. A VIP welcome, helicopter transfer and private chauffeur is followed by a gastronomic meal prepared by the best chefs in Monaco.
“Dinner in the sky” surreal history has started ten years ago, in 2007. David Ghysels, the owner of a marketing and communications company, partnered with Stefan Kerkhofs, a skilled bungee jumping organizer, to create an aerial-based dinner for the Jeunes Restaurateurs d’Europe association. Shortly afterwards, Ghysels and Kerkhofs began receiving telephone calls from people around the world who wished to replicate their aerial dinner concept; the two men subsequently chose to franchise their idea, realizing one of the the world’s ten most unusual restaurants (source: Forbes). By August 2009, Dinner in the Sky operated in more than a dozen countries, including Canada, Russia and China.
In ten years to today “Dinner in the Sky” has mobile services available in more than 40 countries and has operations in various cities including Paris and Dubai. In 2013 the American franchisee of Dinner in the Sky is launching the brand’s first permanent location, in Las Vegas. Ghysels, by now commercial contact and Kerkhofs, logistic contact, has given the management of their successful Company to Hakuna Matata, a communications agency specialized in gourmet pleasures, and to The Fun Group, a company specialized in amusement park installations deploying cranes. Ghysels said, “It’s a little surreal, but we realised people were getting bored with just going to the same old restaurants. They wanted to try something different. So we decided to push the boundaries. The sky’s the limit!”.
At 50 meters (164 ft.) in the air, above Monte-Carlo’s Casino Square, the unusual dinner and the unequalled view constitues a magical and exceptional place to flavor a unique experience! Facing the Mediterranean from the terrace of the Monte-Carlo Casino, diners allow themselves to be overtaken by!
What more must be said? Well, for our followers the Team of Montecarlotimes has listed the chefs and some signature menus offered by the “Dinner in the sky” experience this week in Monte-Carlo. Here in alphabetical order:
François Adamsky: one Michelin star and meilleur ouvrier de France 2007
Virginie Basselot: Michelin star in 2014, Meilleur Ouvrier de France 2015, Her signature is fresh cod in lemon balm butter, reminiscent of her grandmother’s cooking, served on a bed of pearl tapioca.
Sébastien Broda: at Park 45 the one Michelin star is for «gamberi rossi steamed with lemon,crisp and tender courgettes, coral juice», as well as for the « Amberjack in two parts: the belly as a tartar, with rockfish consommé ans crisp fenne the fillet, inting at bouillabaisse, glazed baby vegetables» and much more…
Jean-Claude Brugel: at the helm in the kitchen of the beautiful L’Hirondelle restaurant the chef uses his expertise to produce deliciously light and tasty meals of around 500 kcal per menu.
Benjamin Collombat: At the Château de Berne the chef offers exclusive and intimate dinners at the gourmet restaurant Le Jardin de Benjamin, which recently won a Michelin star. His Taster Menu is put together using the very best regional produce.
Jérôme De Oliveira: Champion du Monde de Pâtisserie 2009
Arnaud Faye at the 2 Michelin stars La chèvre d’Or restaurant he celebrates an outstanding French cuisine, sunny, mineral and marine, aromatic and vegetal.
Denis Fetisson: at La Place de Mougins the chef offers the costumers diffrent menus; «Discover à la carte», «The product of the day», «Menu signature», «Menu Gourmandises à Mougins», and «Menu, Le Midi de La Place».
Eric Finon – meilleur ouvrier de France 2011
Yannick Franque one Michelin star and meilleur ouvrier de France 2004
Christian Garcia – Chef SAS le Prince Albert II de Monaco
David Hemmerle: at the Four Seasons in Moscow the chef oversee all restaurants and lounges, as well as in-room dining and banquet menus at the Hotel. Two signature restaurants are at the heart of Four Seasons Hotel Moscow, including Quadrum, the Italian dining establishment as well as Bystro where Hotel guests and locals will gather for breakfasts, and in the evening enjoy a dinner menu featuring Russian Nordic cuisine.
Philippe Joannes – meilleur ouvrier de France 2000
Olivier Nasti – meilleur ouvrier de France 2007 – 4 toques Gault Millau
Lucie Pichon offers her signature recipe of gently cooked mackerel fillets, pink radish cream and Romanesco broccoli with a Martini emulsion at La Cigale Vista Beach.
Marcel Ravin at the Blue Bay restaurant at the Monte-Carlo Bay Hotel & Resort, the Michelin starred Chef has concocted a menu that showcases the best of seasonal produce. Lambi conch in “souskaï” (Riviera citrus and green papaya), Langoustine in Panko bread crumbs and lisette with miso, steamed “spice route” John Dory, Poularde de Bresse fattened young chicken in 3 ways…
Jérôme Rigaud is the talented Chef at the Yacht Club de Monaco
Paolo Sari, the only one Michelin star certified organic-chef in the world and chef at the Michelin-starred restaurant Elsa, shows his Latin side and sensitivity with a delicious vegetarian risotto…
Arnaud Tabarec – The menu, elaborated at the Five Sea Sens Hôtel Cannes by the talented Chef offers simple, gourmet and tasty dishes in an elegant ambiance on one of the most exciting terraces of Cannes.