710 patients from the Princess Grace Hospital Center enjoyed an exceptional lunch concocted by the teams of CHPG chefs under the leadership of Chef Philippe Joannès, Meilleur Ouvrier de France and head of culinary events at the SBM, accompanied by Cédric Campanella, Pastry Chef at Sporting and Jean-Laurent Basile, Chef of the restaurant Hirondelle des Thermes de Monte-Carlo.

This culinary event has been in secret for several weeks behind the scenes of the kitchens of the hospital, at the initiative of the CHPG management.

With the primary objective to please patients, offering a festive menu, developed by great chefs and declined according to the different diets (mixed, without salt, diabetic menu, etc); but also in the respect of the importance of "good eating", that the CHPG places at the heart of the care of the patients, by privileging all the year the fresh products, of season and local production.

This culinary challenge, which required several days of work on a voluntary basis, was also intended to highlight the CHPG team of chefs who work every day to produce nearly 3000 homemade meals on site.

A little nod, an identical menu was proposed today at the restaurant Hirondelle des Thermes de Monte-Carlo.