Image Source : Michelin Guide
Maltese cuisine has made its way to the prestigious Michelin-starred restaurant, De Mondion, in Paris. The restaurant’s executive chef has incorporated Maltese snails and octopus into the menu, showcasing the unique flavors and ingredients of Malta to the French culinary scene.
This culinary exchange is part of a collaboration between De Mondion and the Saint James Hotel in Malta, which recently hosted a Bellefeuille dinner featuring the French chef. The event was an opportunity for the chef to experience the local ingredients and cuisine of Malta, and to share his own culinary expertise with the Maltese audience.
The inclusion of Maltese snails and octopus on the menu at De Mondion is a testament to the growing recognition of Maltese cuisine on the international stage. Maltese snails, in particular, are a prized ingredient in Maltese cooking, and are often served in traditional dishes such as snail stew or snail soup. The use of octopus is also a nod to Malta’s rich seafood heritage, with the island nation being surrounded by the Mediterranean Sea.
The collaboration between De Mondion and the Saint James Hotel is also a reflection of the strong cultural and culinary ties between Malta and France. Both countries share a rich gastronomic heritage, and the exchange of culinary ideas and ingredients is a natural extension of this shared passion for food and cooking. As Maltese cuisine continues to gain recognition and appreciation around the world, it is likely that we will see more collaborations and exchanges between Maltese chefs and restaurants and their international counterparts.
