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Exceptional anniversary for the Monegasque Association of Sommeliers

A gala evening on the theme "The Great Wines and Terroirs of Pessac-Léognan" brought together more than 270 guests on Sunday November 27, 2022 at the Méridien Beach Plaza in Monaco on the occasion of the 30th anniversary of the Monegasque Association of Sommeliers, chaired by Dominique Milardi. The dinner, given in honor and in the presence of His Serene Highness Prince Albert II of Monaco, was concocted by the team of Executive Chef Laurent Colin.

The sommeliers of the ASM, the Chefs, the members of the Wine Syndicate of the Pessac Léognan appellation and the partners of the evening surround H.S.H. Prince Albert II of Monaco for the official photo. © Fabrice Roy

The evening's musical entertainment was provided by the orchestra of the Prince's Carabiniers, conducted by Major Olivier Dréan.

The representatives of the Pessac-Léognan domains surround Dominique Milardi, president of the AMS and Jacques Lurton, president of the Wine Syndicate of the Pessac-Léognan appellation.© Fabrice Roy

Each of the 25 representatives of the Pessac-Léognan estates received an original sculpture representing a prancing horse as a welcome gift. This work was produced by Paolo Pistola in collaboration with Mr. Malek Mokrani, President MJ Group.

© Fabrice Roy

The evening began with a cocktail served in the Sea-Club hall and prepared by four pairs of prestigious chefs, whose preparations accompanied glasses of Champagne Philipponnat.

Christian Garcia, Chef of the Prince's Palace of Monaco and President of the Club of Chefs of Heads of State, and Gilles Brunner, his predecessor, President of the Grand Cordon d'Or de la Cuisine Française.

Riviera stuffed organic shrimp from Madagascar, vegetable flan, gorgonzola cream and truffle oil

Jean-Claude Brugel, Meilleur Ouvrier de France and President of the Disciples Escoffier Riviera, Côte d'Azur, Corsica and Monaco and Luc Gamel, Meilleur Ouvrier de France, Hôtel Hermitage Monte-Carlo, Société des Bains de Mer

Semi-sweet Scottish salmon, coconut and lime, duck foie gras and snail with wine lees

Joël Garault, Michelin-starred Chef, President of Monaco Goûts et Saveurs and Frédéric Ramos, Executive Chef of the Novotel Monte-Carlo.

Candied sweet potato puck with ginger, marinated scallops, passion fruit foam

Fine Jerusalem artichoke velouté, black truffle pearl, pickled chanterelle mushrooms

Alexandre Lamberet, Head Chef and Gaël Bourguignon, Méridien Beach Plaza Monte-Carlo

Vineyard pie of confit beef chuck, blackcurrant juice emulsion

Pana cotta of porcini mushrooms and crispy sexton with Bayonne ham and Espelette pepper

After the arrival of H.S.H. Prince Albert II and the ceremonial photos, the guests were welcomed to the Salon Méditerranée.

The XXXth Gala of the Monegasque Association of Sommeliers was then officially opened by Patrice Frank, Head Sommelier of the Hôtel de Paris.

After the welcome speech by Dominique Milardi, President of the Monegasque Association of Sommeliers, the "Champagne, Wines and Drinks" partners of the evening presented their nectars:

Champagne Philipponnat by Mr. Charles Philipponnat

The Domains of the Pessac-Léognan appellation by Mr. Jacques Lurton, President of the Wine Syndicate of the Pessac-Léognan Appellation.

The MOF Yellow Chartreuse by Mr. Philippe Roussel

Nestlé Waters by Mr François Olivier Gibet

Alain Angenost's speech, on behalf of Mr. Fadi Abou representing the association Less Save the Planet, closed the sequence of speeches.

The ceremonial part continued with the induction of Laurent Cisneros, owner of the Chateau de Rouillac, into the Confrérie du Grand Cordon d'Or de la Cuisine Française.

S.A.S. le Prince Albert II de Monaco reçoit le chèque destiné à sa fondation.
S.A.S. le Prince Albert II de Monaco reçoit le chèque destiné à sa fondation.

Jonathan Durante, Treasurer and Didier Calza, Secretary General of the Monegasque Association of Sommeliers then presented HSH Prince Albert II of Monaco with a check for €1,000 for his eponymous foundation.

Patrice Frank, Dominique Milardi, Gilles Brunner, Florian Guilloteau, S.A.S. le Prince Albert II
Patrice Frank, Dominique Milardi, Gilles Brunner, Florian Guilloteau

Florian Guilloteau, President of the Association of Sommeliers of Nice Côte d'Azur Provence and Director of the Sommellerie of the Ritz Paris was inducted as an honorary member of the Monegasque Association of Sommeliers.

The appetizer service could then begin:

Terrine of oysters in jelly, "Monaco pearls" and candied leeks, whipped cream with Aquitaine caviar

Red shrimp carpaccio with Asian flavors, mango and sweet pepper

Linguine cannelloni, fine stuffing of turbot meat and shellfish from the Arcachon basin, Charente Poitou AOP Bordeaux-style whipped butter.

Ceps tatin with candied shallot, chestnut cream, foie gras cromesquis and Limousin tome emulsion.

Digestive surprise - spiced ice wine lollipops.

Mandy Ayache's dancers. © Fabrice Roy

Each wine service was illustrated by a painting due to the talent of the dancers of Mandy Ayache, Élégance by M.A.

A raffle with 140 prizes orchestrated by Cyril Jaegle made many people happy throughout the evening.

Its launch preceded the arrival of the supreme of farm pigeon from Anjou roasted in blood, pressed with fondant apple with truffle, green cabbage maki and braised thigh with foie gras, full-bodied juice with sea urchin tongue.

Le suprême de pigeon. © Fabrice Roy
Le suprême de pigeon. © Fabrice Roy
Julien Beaulieu © DR
Benoît Perruchon-Monge © DR

It was then the plate of farmhouse Saint-Nectaire, its homemade quince

paste and roasted hazelnuts, before serving the dessert, a mandarin savarin, crunchy vanilla chocolate and chestnut freshness, prepared by Julien Beaulieu, of the Meridien Beach Plaza Monte-Carlo and Benoît Perruchon-Monge, of the Lycée Technique Hôtelier of Monte Carlo.

Le Saint-Nectaire fermier © Fabrice Roy
Le Saint-Nectaire fermier © Fabrice Roy
Le savarin mandarine. © Fabrice roy

After dessert, the thirtieth anniversary of the Monegasque Association of Sommeliers was celebrated as it should be with the arrival on stage of the traditional cake in large format!

© Fabrice Roy

Chef Laurent Colin and his brigade received a standing ovation from the public for the excellence of the meal served.

© Fabrice Roy

Anthem of the Monegasque Association of Sommeliers, a world premiere by Major Olivier Drean, in charge of the Orchestera of Carabiniers du Prince.

For an exceptional evening, exceptional drinks:

Maison Philipponnat offered its 1522 cuvée. This celebrates the year when the founding family settled in Aÿ, in the very heart of Champagne, on a terroir of great pinots. It is an exceptional cuvée, made from the most remarkable historical plots.

The Syndicat Viticole de Pessac-Léognan represents the producers of a region whose characteristics of the soil, the climate, the traditions of production of red wines and dry whites, are of exceptional quality and have already been expressed for centuries.

© Fabrice Roy

The room being divided into 3 areas, each guest was able to taste 9 wines, 3 whites, 6 reds and for all, the Château la Mission Haut-Brion red, vintage 2006.

Château Haut-Lagrange blanc, millésime 2018

Château La Louvière blanc, millésime 2010

Château Bouscaut blanc, millésime 2018

Château Carosse-Martillac rouge, millésime 2018

Château de Rouillac rouge, millésime 2016

Château Haut-Bacalan rouge, millésime 2014

Château Olivier rouge, millésime 2010 Domaine de Chevalier rouge, millésime 2005

Château Pont-Saint-Martin blanc, millésime 2018

Domaine de la Solitude blanc, millésime 2016

Château Carbonnieux blanc, millésime 2016

Château Brown rouge, millésime 2015 Château d’Eck rouge, millésime 2016 Château de Rochemorin rouge, millésime 2010

Château Malartic-Lagravière rouge, millésime 2010

Château Latour-Martillac rouge, millésime 2005

Château de France blanc, millésime 2018

Château Larrivet Haut-Brion blanc, millésime 2018

Château Couhins-Lurton blanc, millésime 2016

Château Seguin rouge, millésime 2015

Château Léognan rouge, millésime 2012

Château Cantelys rouge, millésime 2016

Château Fieuzal rouge, millésime 2015

Château Smith Haut Lafitte rouge, millésime 2010

Chartreuse, cuvée MOF

Mineral waters Nestlé Waters

The floral decoration was due to the taste of Marilyne Pierre

Les fleurs de Marilyne. © Fabrice Roy
Marilyne's flowers. © Fabrice Roy

The many guests were welcomed and guided by 7 hostesses as charming as they were efficient.

Louise Svensson, Manon. Milardi, Elisa Torrusio, Ana Esteban, Jona Lunes, Valentina Corossi, Andreea Morar. © Fabrice Roy

For the first time, a boutique offered guests prestigious products in the colors of the Monegasque Association of Sommeliers.

The magnificent scarves in the colors of the AMS © Fabrice Roy


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