{"id":419,"date":"2016-05-03T16:04:13","date_gmt":"2016-05-03T14:04:13","guid":{"rendered":"https:\/\/www.pagesjaunesmonaco.com\/blog\/?p=419"},"modified":"2016-07-06T10:47:34","modified_gmt":"2016-07-06T08:47:34","slug":"explosion-de-saveurs-gourmets","status":"publish","type":"post","link":"https:\/\/annuaire-monaco.mc\/news-monaco\/explosion-de-saveurs-gourmets\/","title":{"rendered":"Une explosion de saveurs pour les Gourmets"},"content":{"rendered":"

Le CastelRoc, devenu aujourd\u2019hui une institution, a ouvert ses portes en 1953 face au Palais Princier. <\/em><\/p>\n

par Johanna Faraut<\/p>\n

<\/p>\n

Cr\u00e9\u00e9 par le grand-p\u00e8re de Marc Bonafede, ce restaurant est entre les mains de la m\u00eame famille depuis quatre g\u00e9n\u00e9rations. Cette table, r\u00e9put\u00e9e de la gastronomie mon\u00e9gasque, a su conserver toute son authenticit\u00e9 mais \u00e9galement travailler les produits des cuisines ni\u00e7oises, corses et italiennes.<\/p>\n

[huge_it_slider id=\u00a0\u00bb20″]<\/p>\n

Face au Palais et surplombant le port de Fontvieille, cet \u00e9l\u00e9gant restaurant, aux nappes blanches est ouvert sur une belle terrasse ombrag\u00e9e. Marc Bonafede est aux commandes (depuis 4 ans) de cette table mon\u00e9gasque et m\u00e9diterran\u00e9enne.
\nR\u00e9put\u00e9e et appr\u00e9ci\u00e9e par la client\u00e8le locale, la cuisine est tenue par Sylvain Etievant. Le chef, form\u00e9 aupr\u00e8s de Marlo Muratore et Alain Ducasse, a appris le respect du produit, la rigueur et le savoir-faire. Il met \u00e0 profit une cuisine fra\u00eeche et g\u00e9n\u00e9reuse dans de belles assiettes color\u00e9es made in Monte-Carlo.<\/p>\n

Partons \u00e0 la d\u00e9couverte de ce lieu\u00a0! <\/em><\/strong><\/p>\n

C’est chaleureusement accueillis par la sympathique \u00e9quipe de cet \u00e9tablissement et son propri\u00e9taire que nous sommes invit\u00e9s \u00e0 nous\u00a0installer. Nous d\u00e9couvrons une carte inspir\u00e9e des traditions mon\u00e9gasques et riche en vari\u00e9t\u00e9s\u00a0: Barbagiuans et Stockfish ; Petits L\u00e9gumes et Fleurs de Courgettes far\u00e7is\u00a0; Burrata basilic et Parmesan\u00a0; Agneau, roul\u00e9 et farci de blettes et pignons, accompagn\u00e9 de son jus cors\u00e9 aux herbes\u00a0; Loup en cro\u00fbte de gros Sel ou Grill\u00e9 au Fenouil sauvage\u00a0; Risotto \u00ab\u00a0Fior di Carnaroli\u00a0\u00bb aux Citrons du Pays, etc.<\/p>\n

Nous d\u00e9couvrons \u00ab\u00a0Le stockfish Rosette\u00a0\u00bb (nomm\u00e9 ainsi en hommage \u00e0 la grand-m\u00e8re du propri\u00e9taire) ainsi qu\u2019une assiette de d\u00e9gustation.<\/p>\n

\"thumb_IMG_7772_1024\"<\/p>\n

D\u00e8s que nous go\u00fbtons au Stockfish, c\u2019est une explosion de saveurs en bouche. Un plat id\u00e9al pour les amateurs d\u2019\u00e9pices.
\nL\u2019assiette de d\u00e9gustation se compose d\u2019un oignon, une courgette, un champignon et une tomate joliment dress\u00e9s avec une farce \u2013 exquise \u2013 \u00e0 l\u2019int\u00e9rieur. Un mariage, entre les deux, qui comble tous les palais. Le tout est accompagn\u00e9 de deux (grosses) frites carr\u00e9es et d\u2019un barbagiuan. Un plat frais et proven\u00e7al qui fait plaisir.<\/p>\n

\"thumb_IMG_7773_1024\"<\/p>\n

Notre coup de c\u0153ur\u00a0<\/em><\/strong>:
\nLes desserts\u00a0! Il ne faut pas passer \u00e0 c\u00f4t\u00e9\u2026<\/p>\n

\"dessers\"
\nIls vous sont pr\u00e9sent\u00e9s sur un plateau, pour faire votre choix. Vous allez avoir envie de tous les go\u00fbter\u00a0!
\nNotre choix se porte sur\u00a0la tarte \u00e0 la framboise et le\u00a0g\u00e2teau aux trois chocolats.
\nUn sabl\u00e9 excellent, une cr\u00e8me p\u00e2tissi\u00e8re raffin\u00e9e et des framboises fra\u00eeches qui apportent une note de douceur \u00e0 la fin du repas.
\nPour les plus gourmands, nous vous conseillons le \u00ab Tout Chocolat\u00a0\u00bb. Fondant et raffin\u00e9, il sera adul\u00e9 par les\u00a0amoureux de chocolat.<\/p>\n

[themoneytizer id=\u00a0\u00bb3023-25″]<\/div>\n

Les conseils de Marc pour les futurs restaurateurs
\n<\/em><\/strong>\u00ab\u00a0Il faut savoir cultiver l\u2019identit\u00e9. Il ne faut pas h\u00e9siter \u00e0 \u00eatre pointu dans ce que vous fa\u00eetes. Si vous voulez r\u00e9ussir, il faut que les personnes vous associent \u00e0 des envies. Il faudra beaucoup vous investir, surtout au d\u00e9but. Le plus important est d\u2019\u00eatre passionn\u00e9\u00a0<\/em>\u00bb.<\/p>\n

Si vous \u00eates de passage sur la place du Palais, nous vous conseillons d\u2019y faire un tour. Ambiance cosy, cadre intime et carte tr\u00e8s vari\u00e9e sauront satisfaire petits et grands.<\/p>\n

Restaurant CastelRoc
\n<\/span>Site web : ici\u00a0<\/a>
\nAdresse : Place du Palais, 98000 Monaco
\nT\u00e9l\u00e9phone :\u00a093 30 36 68<\/p>\n","protected":false},"excerpt":{"rendered":"Le CastelRoc, devenu aujourd\u2019hui une institution, a ouvert ses portes en 1953 face au Palais Princier. par Johanna Faraut","protected":false},"author":3,"featured_media":440,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[218],"tags":[157,159,12,24,156,158,53,10,162,161,160],"class_list":["post-419","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie","tag-castelroc","tag-gourmands","tag-monaco","tag-monte-carlo","tag-on-a-teste-pour-vous","tag-place-du-palais","tag-principaute","tag-restaurant","tag-saveurs","tag-specialites-culinaires","tag-table-monegasque"],"yoast_head":"\nUne explosion de saveurs pour les Gourmets - Pages Jaunes Monaco - Actualit\u00e9 \u00e0 Monaco<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/annuaire-monaco.mc\/news-monaco\/explosion-de-saveurs-gourmets\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Une explosion de saveurs pour les Gourmets - 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