LET’S CELEBRATE THE MOTHER’S DAY WITH A SPECIAL BY PAOLO SARI!
by our Team with Paolo Sari the only Michelin Starry&Certified Bio Chef in the world
MONACO. The mother of all lunches! In celebration of everything Mum does for us, SBM put its chefs’ skills in the kitchen to the ultimate test and let mothers to be the judges, ensuring this Mother’s Day everyone can enjoy the perfect Sunday Lunch at SBM’s Restaurants across Monaco. From traditional roast lunches and dinners to menus specially created for the occasion, there is plenty of ways to say thank you to your Mum. So if you’re looking to spend Mother’s Day in Montecarlo, treat Mum to the mother of all Mother’s Days at one of the SBM’s restaurants. Choose between the venues across the Principality, where each and every one rush to make sure Mum feels spoilt. We have something for every taste, from art-deco dining at the glamorous Sporting Club Montecarlo, to lounging along the Ocean at The Beach or even ticking a Michelin-star off the list at multi starry Alain Ducasse’s Louis XV or at Paolo Sari’s Elsa 1930. Book your table and leave the rest to the chefs. We’ll look after the whole family – don’t forget our “Kids Special”offer. Moreover, looking for a unique Mother’s Day gift idea? SBM has that covered too: discover our unique experiences and SBM’s special Menu&SPA for Mother’s Day. If a “good ol’ Sunday Roast” is just what you and the whole family fancy, deliver an unforgettable one as you ‘Host Your Roast’ for Mother’s Day, a spectacular way to enjoy good company and great food all at once thank to the Paolo Sari’s recipe of the “Three-Duck Evolution”, commanding fresh ingredients from his organic orchards and from his likely farmers. Contact SBM’s Events Team for more information + 377 98064151.
Now, someone wants to know the origin of the Mother’s Day? Origin of Mother’s Day goes back to the era of ancient Greek and Romans. But the roots of Mother’s Day history can also be traced in UK where a Mothering Sunday was celebrated much before the festival saw the light of the day in US. However, the celebration of the festival as it is seen today is a recent phenomenon and not even a hundred years old. Thanks to the hard work of the pioneering women of their times, Julia Ward Howe and Anna Jarvis that the day came into existence. By 1911, Mother’s Day was celebrated in almost every state in the Union and on May 8, 1914 President Woodrow Wilson signed a Joint Resolution designating the second Sunday in May as Mother’s Day. Today Mothers Day is celebrated in several countries. People take the day as an opportunity to pay tribute to their mothers and thank them for all their love and support, offering flowers, greeting cards and other gifts. The festival has become commercialized to a great extent. Florists, card manufacturers and gift sellers see huge business potential in the day and make good money through a rigorous advertising campaign. However, we must also say that in many countries dedicated to sustainability it has become traditional that a percentage of each sold item is donated to charities. Finally, I personally think that to organize an elegant dinner with Mum is one of the best way to pay homage to her, especially if accompanied by a roses’ bouquet.
Paolo Sari special confit of duck thigh to say ‘Happy Mother’s Day’, from the “Three-Duck Evolution”
The Recipe: Preparation: 15 Minutes – Cook 2 hours, 50 minutes plus 24 hours chilling and cooling -Serving: 4: this hearty French classic combines meltingly tender meat with crispy skin, and can be made well in advance
Ingredients: 3 thyme sprigs, leaves roughly chopped, 2-3 rosemary sprigs, leaves roughly chopped, 2 fat garlic cloves, lightly bashed, ½ tsp black peppercorns, 4 duck legs (about 800g), 750g duck fat, 2 bay leaves, oil for covering the duck, if needed, 4 tbsp clear honey.
Method: Mix together the thyme, rosemary, garlic and peppercorns with 2 tbsp flaky sea salt. Tip half into a large baking dish, top with the duck legs, then sprinkle over the remaining salt and massage well into the duck. Cover with cling film and chill for 24 hrs. Heat oven to 140C/120C fan/gas 1. Take the duck legs out of the dish, wipe off the salt mixture with kitchen paper, then set aside. Melt the duck fat in a flameproof casserole dish until just bubbling. Add the bay leaves and duck legs, and bring to a gentle simmer. The legs should be completely covered, so top up with olive oil if needed. Transfer the dish to the oven and cook for 2 hrs 30 mins. To check whether the duck is cooked, insert a skewer into the thickest part of a leg – it should go in easily. Leave the duck to cool in the fat. Can now be chilled for up to 2 weeks. Lift the duck legs from the dish, scrape off the fat and place, skin-side up, in a shallow roasting tin. Spoon 1 tbsp honey over each duck leg and roast for 25-30 mins until the skin is browned and sticky.
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