Food On Show

At yacht shows, where multi-million-dollar yachts are shown and sold, every detail is scrupulously monitored even the food.

- Joyce Yip

FOR THE CHEFS AND KITCHEN STAFF at the Fairmont Monte Carlo, every September is a logistical nightmare as the hotel is the private caterer to the Monaco Yacht Show, which this year runs from September 26-29.

Aside from hosting the ephemeral 70-seat Upper Deck restaurant from 10.00am to 6.30pm each day, Fairmont also caters for around 15 yachts, producing around 1,200 canapés daily. Making all of that happen is a staff of only 30 people.

“Our teams are well-trained,” says Fabienne Trehault, Banquet and Private Dining Operations Director. “It’s only when the number of customers was higher than expected that we have been obliged to resupply with a taxi boat.”

Helmed by Executive Chef Philippe Joannès – the 2000 Meilleur Ouvrier de France – and his team, the hotel kitchen serves Mediterranean plates that highlight the freshness of the south during the four-day show, while also respecting the Mr. Goodfish sustainable consumption programme.

For this year’s show, the hotel plans to mimic a concept from its Horizon rooftop restaurant, where the ‘Market 45 for lunch’ offers large plates and dessert buffets.

Although food is perhaps far from the number one priority when going up against priceless yachts at boat shows, the placement of every food truck and menu item is never without reason. And it all drills down to location and space available.

Shared space

Lately, communal dining space seems to be increasingly in vogue, as exemplified by the colossal food tent that has taken centre stage at February’s Miami International Boat Show since last year.

According to Shawn O’Keeffe at Great Performances Catering, the Miami show’s food and catering supplier for the past three years, the 2019 edition will feature an even bigger rendition.