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Monte-Carlo Société des Bains de Mer rises skywards with Aeroflot

As part of the 2015 Russian Year in Monaco, Group Monte-Carlo Societe des Bains de Mer, synonym of excellence and glamour in the world of luxury tourism, is pleased to announce a unique culinary partnership with Russian airline Aeroflot.

 

 

This partnership fits in with the group\'s ongoing quest to innovate. Signed for a one-year period, it consists in serving Aeroflot\'s business class passengers on long-haul and medium-haul flights menus by four chefs from Monte-Carlo Société des Bains de Mer, three of which have one Michelin star and one who has the distinguished \"Meilleur Ouvrier de France\" award.

 

 

Joël Garault, chef of Le Vistamar restaurant at Hôtel Hermitage, got this prestigious operation under way on 1st February 2015. Marcel Ravin, from the Blue Bay restaurant at the Monte-Carlo Bay Hotel & Resort, will take over in May, followed in August by chef Paolo Sari from the 100% organic Elsa restaurant at the Monte-Carlo Beach. Lastly, from 1st November, it will be Jean-Claude Brugel, chef at Café de Paris and \"Meilleur Ouvrier de France\". Each chef will create signature or unique dishes for three months, which will factor in the obligations linked to air travel.

 

 

\"This is a real challenge for our chefs\", emphasises Luca Allegri, Managing Director Hotels, Spas & Resort of Monte-Carlo Société des Bains de Mer. \"They have to reinvent and adjust their recipes to serve them to thousands of passengers in mid-air and also meet the Group\'s and their own demand for quality and flavours.\"

 

The chefs, whose culinary talent delights guests on terra firma will find themselves challenged by unfamiliar obligations. For example, everything must be cooked on the ground and during the flight, only reheating is possible. Some ingredients are prohibited due to reasons of variation or hygiene, and the limited number of hostesses to set up the meal trays must also be taken into account.

 

 

Vitaly Savelyev, CEO of Aeroflot, explains: \"Aeroflot places a particular emphasis on quality and variety of meals offered on board, and that’s why it involves top chefs and confectioners in the process of menu developing, As we take the choice of dishes and products very seriously, we have focused on healthy and balanced meals. The best ingredients and recipes, perfect layout and top-class service are the ingredients for success of Aeroflot’s onboard meals.

 

 

This skyward challenge is a first for Monte-Carlo Société des Bains de Mer. This association with Aeroflot, currently one of the best European airlines, is an innovative opportunity to show appreciation for know-how by offering passengers a high-flying culinary experience signed by Monte-Carlo Société des Bains de Mer.

 

 

The four Monegasque chefs will team up with well-known Russian chefs: Andrey Shmakov from Hotel Metropol, brothers Ivan and Serguey Berezutskiy from Twins restaurant, Vladimir Mukhin from the White Rabbit and Dmitry Shurshakov from Nikuda Ne Poedem. All of these chefs will also be taking part in the Russian gastronomic season from 12th to 19th June 2015 in Monaco.

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