MONACO (16 March 2026). On the eve of the Michelin Guide France & Monaco 2026 ceremony, the Michelin Guide and Monte-Carlo Société des Bains de Mer brought together 110 star-rated chefs at the Hôtel de Paris Monte-Carlo for an exceptional dinner prepared by top chefs. This special evening, organised in the presence of H.S.H. Prince Albert II, Stéphane Valeri, Deputy Chairman of Monte-Carlo Société des Bains de Mer, and Gwendal Poullenec, International Director of the MICHELIN Guide, as well as officials from the Principality, brought together some of the biggest names in contemporary gastronomy – as a prelude to the unveiling of the new 2026 edition.

For the first time, the Principality of Monaco will host the Guide MICHELIN France & Monaco ceremony on Monday 16 March 2026, thereby reinforcing Monaco’s position as one of the most significant stages for international haute cuisine. As the driving force behind the Principality’s gastronomic dynamism and the resort with the most Michelin stars in the world, the Monte-Carlo Société des Bains de Mer is also the hospitality partner for the event. In this context, the group organised a very special event on Sunday 15 March: a dinner hosted by top chefs.

Held in the majestic setting of the Salle Empire at the Hôtel de Paris Monte-Carlo and at Louis XV-Alain Ducasse, this dinner brought together 110 two- and three-star chefs, facilitating a rare gathering of some of the greatest figures in gastronomy. The evening took place in the presence of H.S.H. Prince Albert II, accompanied by Stéphane Valeri, Deputy Chairman of the Monte-Carlo Société des Bains de Mer, and Gwendal Poullenec, International Director of the MICHELIN Guide. They were also joined by the chefs of the Monte-Carlo Société des Bains de Mer: Alain Ducasse, Yannick Alléno, Marcel Ravin and Dominique Lory, who contribute to the Principality’s gastronomic reputation.

Conceived by Alain Ducasse, inspired by the new vintages of Dom Pérignon and executed in collaboration with Emmanuel Pilon, the dinner was entirely dedicated to the philosophy of Mediterranean naturalness, the chef’s culinary signature. Inspired by the richness of the Mediterranean, the menu centred on typical products of the Riviera: chickpeas, red mullet, citrus fruits and the treasures of the Mediterranean terroir. True to the approach of naturalness, the cuisine gave a special place to vegetarian dishes, complemented only by a few fish from sustainable fisheries. A play on textures, flavour-packed juices and precise handling of the ingredients offered a contemporary and deeply aromatic interpretation of the flavours of the Mediterranean. “A long time ago, my roots led me to the shores of the Mediterranean. This inspired me to create a contemporary, responsible and flavourful cuisine. Last night, I had the great pleasure of sharing it with my colleagues and friends,” explained Alain Ducasse.

Around 250 guests, including chefs, gastronomy experts, journalists, influencers, partners and dignitaries, were welcomed to the iconic Palace on Place du Casino for an evening dedicated to exchange and excellence. “Hosting such an exceptional gathering of Michelin-starred chefs in Monaco on the eve of the Guide MICHELIN France & Monaco ceremony is a proud moment for Monte-Carlo Société des Bains de Mer. This evening illustrates our group’s ongoing commitment to making the Principality of Monaco one of the international capitals of gastronomy and the art of living,” said Stéphane Valeri, Deputy Chairman of Monte-Carlo Société des Bains de Mer.

Bringing together such a large number of Michelin-starred chefs in the Principality for this dinner of top chefs underscores Monaco’s special position on the international gastronomic stage and illustrates Monte-Carlo Société des Bains de Mer’s ongoing commitment to culinary excellence.