COYA Monte-Carlo IS BACK FOR ITS 4TH SEASON
by Marina Orhei
MONACO. Monte-Carlo Société des Bains de Mer aim consists in letting its customers share a unique experience, while taking care of their well-being in this unprecedented context. It is at lunchtime that COYA Monte-Carlo launched its 4th season on Thursday 22 April 2021, before switching to lunch and dinner mode from 23 April. COYA Monte-Carlo will meet you on its terrace overlooking the sea, immersed in a new green setting. Great news this season: Chef Victoria Vallenilla Gallardo takes over the command of the COYA Monte-Carlo kitchens, bringing with her all the heritage of Venezuelan and Caribbean influences.
While waiting to be able to travel again, from Thursday 22 April COYA Monte-Carlo invites you to embark to discover the flavors and colors of Latin America. A unique culinary journey from the terrace surrounded by the Sporting Monte-Carlo gardens, far from everything and everyone and yet so close to everything, facing the sea, in a setting redesigned by the COYA Monte-Carlo teams themselves. A season that begins at lunchtime, and then gives you an appointment for dinner.
Victoria Vallenilla takes over the fusion restaurant, drawing on her Venezuelan inspirations. In fact, Victoria Vallenilla, of Venezuelan origin, acquired the art of cooking in the “Monte-Carlo” style at the Hôtel Hermitage Monte-Carlo, where she worked for 3 years, before embarking on the COYA Monte-Carlo adventure since from its opening, motivated by the desire to go back to the origins and to enhance the flavors of his childhood. This chef, with a talent just as bright as her smile, was soon promoted to Sous-Chef, and therefore to Chef, contributing to the gastronomic art of the restaurant with a modern and tasty touch.
Discover all the flavors and exoticism of this restaurant at home with the recipe for our Lomo de Res (spicy beef), one of her signature dishes. Take care and indulge yourself!
Lomo de res – Spicy Beef Recipe
Ingredients: 450g fillet of beef (28 days dry aged) – Spicy marinade – Crispy shallots (to garnish) -Finely sliced red & green chillies (to garnish)
Ingredients for the spicy marinade (can be made 1 week in advance): 240g chilli/garlic paste, 100g dark soy sauce, 50g panela sugar, 5g ginger juice, 10g garlic, 6g aji limo, 5g roasted and ground cumin seeds, 10g spice blend (see below)
Ingredients for spice blend: 20g star anise, 30g Szechuan pepper
Method for spice blend: To make the spice blend, mix star anise and Szechuan pepper and grind until fine. Combine the chilli/garlic paste and garlic, and blitz until smooth. In a pan, combine the panela, soy sauce and mirin. Once combined, heat gently to dissolve the panela. Add the rest of the ingredients EXCEPT the aji limo, allow to cool. Whisk in the aji limo.
Method for the beef: Remove all sinew. Cut beef into 100 -120g medallions. Brush the beef with the spicy marinade and set aside for 30 minutes. Heat pan to high heat, add a slash of oil, sear on both sides and brush with the marinade again. Serve with crispy shallots and julienne of red and green chillies.
Enjoy your meal and, for a moment in all serenity, COYA Monte-Carlo has prepared the Monte-Carlo Cares program for the safety of its customers and collaborators, a health certificate issued by Bureau Veritas, so that the most exclusive of the summer destinations is also the safest.
Practical information: Coya Monte-Carlo opening dates – April 22: lunch only – From 23 to 25 April: lunch and dinner – From 26 April: lunch and dinner, from Wednesday to Sunday included, Opening hours: from 12:00 to 15:00 and from 19:00 to 21:45 – COYA Monte-Carlo at Sporting Monte-Carlo – 26 avenue Princesse Grace, Monaco
https://www.montecarlosbm.com/fr/restaurant/coya – Information / reservations: +377 98 06 20 00
Information on the Monte-Carlo Société des Bains de Mer Group
Monte-Carlo Société des Bains de Mer has offered an unprecedented art of living since 1863, a unique resort in the world with 4 casinos including the prestigious Monte-Carlo Casino, 4 hotels (Hôtel de Paris Monte-Carlo, Hôtel Hermitage Monte-Carlo , Monte-Carlo Beach, Monte-Carlo Bay Hotel & Resort), the Thermes Marins Monte-Carlo, 30 restaurants of which 5 collect a total of 7 stars in the Michelin Guide. The main hub of nightlife, the Group offers a formidable range of events. The creation of a new district in the center of the Place du Casino, One Monte-Carlo: high standing residences, shops and restaurants and a congress center. The vision of Monte-Carlo Société des Bains de Mer: to make Monte-Carlo the most exclusive experience in Europe.