‘Flavors of Monaco’ coming to New York


NEW YORK, NY – This winter, New Yorkers won’t need a fairy godmother to taste the good life. Monaco Takes New York (February 15-21, 2016), a week-long celebration of the Principality, presented by the Consulate General of Monaco and Monaco Government Tourist Office, will be showcasing some of the best Monaco has to offer. While Les Ballets de Monte-Carlo will delight dance lovers with Cinderella at New York City Center, New York epicures will be treated to their own Monegasque experience, right across the street from the theater, at the famed Osteria del Circo.

From Monday, February 15 through Saturday, February 20, renowned restaurants Circo and Le Cirque will host Flavors of Monaco – a Monegasque culinary week in association with luxury hospitality group Monte-Carlo SBM. Chef Paolo Sari, Executive Chef of the Monte-Carlo Beach will bring his innovative and avant-garde farm-to-table style to create the week’s prix-fixe all organic menus at the Maccioni family’s landmark eateries: lunch at Circo, February 16-20; dinner and degustation menu at Circo and Le Cirque, February 15-20.

Venice-born Paolo Sari has been running the kitchens of the Five-starred Monte-Carlo Beach Hotel since 2012. In just over a year, his seasonal, quality-oriented approach to cooking earned the hotel’s restaurant Elsa (named after American writer Elsa Maxwell) its first Michelin star – making Elsa the world’s only 100% organic Michelin-starred restaurant. Sari imposes an absolute 100% organic rule to everything that comes into the kitchen. His “healthy mind in a healthy body” approach starts with the careful selection of produce from his own vegetable garden in the hills above Monaco and from farms in neighboring villages. “Organic is a true way of life for us; it represents excellence in both taste and health. It brings wellbeing to the palate, the body and the mind,” says Sari.

On the menu for Flavors of Monaco week will be a selection of dishes combining the culinary influences of southern France and Italy and incorporating the Northeast U.S. local products for a seasonal “menu du marche” flair. All ingredients will be selected from local organic farms or fished in open waters. Chef Sari’s careful selection of ingredients is epitomized in his signature “bio sama” dish of seasonal vegetables and herbs. Menu selections will also include local red mullet roasted “Riviera-style,” asparagus, egg and truffle over crispy potatoes and fondue, and Elsa’s signature souffle.