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Monégasque cuisine is the cuisine of the principality ofMonaco. It is aMediterranean cuisine shaped by the cooking style ofProvence and the influences of nearbynorthern Italian andsouthern French cooking (andFrench cuisine in general),[1] in addition to Monaco’s own culinary traditions. There is an emphasis on freshingredients, with the use of seafood, vegetables andolive oil playing a major role in the cuisine.[2]
A more modern form of Monégasque cuisine has developed since theMonte Carlo Casino opened in the mid-nineteenth century.[3] Some now associate the cuisine with international influences,cosmopolitanism,gastronomy andMichelin-starred restaurants.[4] However, recent years have also seen a revitalised interest in Monaco’s authentic local recipes and its more traditional culinary heritage.[5]
Despite being the most densely populated country in the world with a population density of 19,331.7 inhabitants/km2, the cuisine of Monaco is relatively obscure than any other parts of Europe due to historical reasons.Barbajuan, a friedravioli, is supposedly a national dish of Monaco. In Monaco, only two large American fast food chains exist:McDonald's andStarbucks. The largestsupermarket is aCarrefour in the "Centre commercial deFontvieille" mall.
Monégasque cuisine has developed over many centuries. New ingredients were introduced into the developing cuisine from around 1000 BC, with the extensiveMediterranean Sea trade connecting Monaco with civilisations such asPhoenicia,Greece,Rome andCarthage.[6] Monaco was likely used as a coastaltrading post by the ancient Greeks in 600 BC, who introduced grapes andolives into the region, which was already renowned for itslemon orchards.[7] 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.[8] He wrote about the central role of olive, lemon and orange trees to traditional Monégasque cuisine.[9] He attributed the disappearance of Monaco's fields of lemon and orange trees to theurban transformation of its landscape.[10]
Notari made reference tofougasse, aflatbread dish, as an authenticnational food which he believed needed to be preserved.[11] He included his recipe for a traditional version of the pastry, which he believed was best served withorange blossom, lightbrandy, locally-grown Monégasquealmonds andFenouillet-Gris, a small apple, red and white in colour, which originated fromFenouillet in theHaute-Garonnedepartment West of Monaco.[12] These ingredients that Notari listed for the localfougasse were derived almost exclusively from Monaco's local vegetation and agricultural products.
In the 18th century, theFrench Riviera’s culinary offerings were described as "paltry"[13] byTobias Smollett, who published the populartravel bookTravels Through France and Italy (1792) which characterised Monaco as a backward and remotefishing town.[14]
Monaco's firstcasino, Villa Bellevue, was founded in 1854,[15] but the principality lacked sufficient amenities for travellers, with only oneinn serving food and drink.[16]
In 1863, the entrepreneurFrançois Blanc expressed his aim to reinvent the Villa Bellevue, and the Golden Square, Monte Carlo's resort-centre containing restaurants andcafés, was inaugurated, offeringgourmet culinary options for patrons.[17] The following list of dishes was taken from theHôtel de Paris in 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.[19] 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.[20] 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.[21]
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,Bretagne and finallyProvence-Alpes-Côte-d’Azur, in which Monaco is situated.[22]
In recent years, with theglobalisation offood cultures,[23] there has been growing interest in the preservation of Monégasque cuisine and the return to the more traditional culinary traditions influenced by Provence.[24] This interest in preserving culinary traditions often involves areas with strong connections to Mediterraneancultural heritage.[25] 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.[26] Others include the culinary significance of olives and olive-growing traditions,[27] and the practice of purchasing fresh ingredients from localmarketplaces.[28]
Fresh fruit is commonly consumed alone or used in desserts, and the region abounds in varieties of fruit.[29] Common fruits include oranges and lemons fromMenton,Cavaillon melons,cherries fromLuberon,apricots, table grapes,figs,raspberries, bananas,strawberries and apples.[30][31]
Many Monégasque dishes feature fresh and seasonal local vegetables, includingasparagus in the spring,zucchinis andeggplant in the summer, pumpkin in the fall, onions, greenpepper,artichokes, tomatoes,fennel,green beans,celery and potatoes.[32] Vegetables can be cut up and served raw ascrudités with adip, such asanchovy paste mixed with garlic and olive oil.[33]
The nearbycoastline means that seafood is generally more popular than meat, with varieties of freshly caught fish includingsea bass,tuna,salmon, redsnapper,mullet,anchovy,monkfish andcod.[34][35] Other types of seafood include octopus,conger eel,prawns,mussel,squid,sea urchins andshellfish.[36]
The most commonly used meat in Monégasque cuisine islamb, which is often roasted with herbs.[37] Beef is rarely consumed assteaks orroasts, used more popularly in slow-cookedstews calleddaubes.[38] Wildgame, including rabbits,boars and birds, were popular in the past, but the decline ofhunting has reduced the usage of game in Monégasque cuisine.[39]
Other common ingredients in Monégasque cuisine includenuts such as almonds,chestnuts andwalnuts, herbs such assaffron andbasil, garlic,anise,honey, butter andjam,eggs and orange blossom.[40] The region is not as famous for cheese as the surrounding regions of France and Italy.[41] 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.[42]
Further staples include pasta and rice,[43] whist olives are a local product which form an integral part of Monégasque cuisine and theMediterranean diet.[44]
| Food name | English name | Description |
|---|---|---|
 | Anchovy paste | A salty condiment made out of anchovies, olive oil and salt.[45] |
 | Stuffedfritters | Anentrée dish made out of a fried pocket ofdough which forms the pastry that surrounds a rich filling.[46] The filling is varied, and can include zucchini and eggs or rice and pumpkin.[47] |
| Beignets de fleurs de courgette | Zucchini flower fritters | A dish consisting of deep-fried zucchini flower fritters served withtomato sauce.[48] |
 | Fish stew | A seafood dish whose ingredients are often varied. It is arguably the most popular dish in the Riviera region. It normally consists of at least four kinds of fish cooked in a fish broth orstock.[49] The most common types of fish used in this stew include shellfish,halibut, mullet, monkfish, snapper, conger eel andscorpion fish.[50] |
| Brandaminciun | Salted cod | A traditional dish of salted cod which can be prepared with garlic, oil andcream.[51] It is often served during the meal on Christmas day.[52] |
| Florentines | Chocolate lace cookies | A thin cookie often consumed as a dessert or a snack. It usually contains almonds and orange peel, and one side is coated in chocolate.[53] |
 | Focaccia | A small and sweet flatbread which is sometimes regarded as a national dish.[54] It is often flavoured with oranges, nuts, raisins, anise, apples and brandy.[55] |
| Fraises de bois au vin rouge | Wild strawberries | A dessert consisting of wild strawberries served inred wine.[56] |
 | Niçoisesandwich | An entrée which consists ofsalade niçoise served on bread and dipped in olive oil, vinegar, garlic andbasil.[57] |
 | Easter pie | A layered chard pie which is often the centrepiece dish on Easter day.[58] |
 | Provençal oniontart | A dish which includespizza dough, with a mixture of onion, olive, anchovy and herb as the filling.[59] |
| Rougets à la Niçoise | Nice-styled red mullet | An entrée involvingsautéed red mullet (snapper) cooked with olives, anchovies,capers and tomatoes.[60] |
.jpg) | Nice-styled salad | A light salad dish consisting of olives, tuna, anchovies and olive oil. |
 | Chickpeacrepes | Apancake made using chickpea flour and olive oil.[61] |
| Soup aux moules | Musselsoup | A soup which is often served as anappetizer. It includes mussels, with herbs andvermicelli.[62] |
| Soupe de pistou | Pesto soup | A vegetable soup made with basil and olive oil.[63] |
| Stocafi | Stockfish | An entrée consisting of a fishcasserole, served with white wine,cognac and tomatoes.[64] |
 | Lemon tart | A buttery, lemon-flavoured tart which is often served as a dessert.[65] |
 | Swiss chardpie | A pastry that is filled with cheese, often Swiss chard andparmesan. Other ingredients in the filling may includeparsley, eggs, onions and rice.[66] |
| U Pan de Natale | Christmas loaf | A sweet bread traditionally served duringChristmastide.[67] It is a circular loaf which is decorated with four walnuts in the shape of across, and sprigs from an olive and orange tree are placed in the centre of the bread. |
Abaguette is a popular choice for breakfast.[68] 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.[69] The meal may also involve other pastries such ascroissants andpain au chocolat.[70]Beverages often accompany the meal, with popular choices including freshly squeezedorange juice or coffee.[71]
Traditionally, lunch is the main meal of the day.[72] On every Friday of the year, the traditional Monegasque lunch, ordernā, consists ofstocafi.[73]
Monégasque families are able to obtain fresh produce for home-cooked meals at the open-air markets around the principality.[74]
In a Monégasque restaurant, a typicalmenu will consist of severalcourses.[75] The first course is a starter, orhors d'œvres, which generally involves a soup or apaté.[76] This may be followed by an entrée which is most often a fish or anomelette dish.[77] Themain course is then served, and it mainly consists of either lamb, beef, poultry or game, served with agarni, which is vegetables with rice or potatoes.[78] After the main course, some restaurants' menus will include agreen salad, followed by cheese and dessert.[79] Coffee may also be served, often by itself, rather than with the dessert.[80]
It is a tradition for Monégasque people to gather with others for meals during holidays and other festive celebrations.[81] Culinary traditions in Monaco are also often linked with religious observations.[82]
Theblessing of the throat is acustom that is observed onSt Blaise's Day (3 February, the day afterCandlemas).[83] It involves attending church with a small package of dried figs, which are to be blessed before making aninfusion consisting ofcloves, slices of apple andcinnamon.[84] The drinking of this beverage is believed tomiraculously cure throatailments.[85]
OnAsh Wednesday, the traditional midday lunch meal consists of a chickpea soup, which includes garlic and herbs such assage andbay leaves for flavouring.[86]Lent is also observed by the Monégasques with the preparation of a traditional dish,barbagiuans, which are now consumed all year round.[87]
Monégasquefamilies traditionally gather for a meal together after attending church on Easter day.[88] The traditional dishes which are consumed on this day include roastkid and a type of chard pie known aspasqualina.[89] Around Easter time every year,street vendors sell Easter pastries known ascannestreli, which are decorated with red coloured hard boiled eggs wrapped with alattice of pastry to imitate the appearance ofwoven baskets.[90]
Christmas is generally celebrated with a meal amongst family members.[91] Traditionally, preceding the Christmas meal, families would observe the ‘rite of theolive branch’[92] 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 (cardoon or artichoke thistle) served in abéchamel sauce, apple fritters andfougasse.[93]
At the centre of the table, the family would placeu pan de Natale, the Christmas loaf, which is ceremonially left there untilEpiphany.[94] Thirteen traditional desserts are also left alongside the bread on the table. These dessert dishes are kept filled until Epiphany.[95] They may include green and black grapes, three types of ground nuts, three types ofdried fruits, twocitrus fruits, twodeep-fried desserts, and seasonal pears and apples.[96]
The baking ofmariote e gali for children is another culinary custom during Christmastime.[97] They are made with the leftover dough from thefougasse and 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.[98]
