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Dining With Princes And Pirates

Dining With Princes And Pirates

All of us rat-race-worker-bee individuals have only a few weeks out of the year
(plus sick days, personal days, and the ubiquitous roll over days) to completely detach from reality and responsibility. On those precious days off, we recommend going completely extreme. We’re not talking off-the-rails-and-end-up-in-rehab extreme, but rather, up into the skies and over the rainbow. Or better yet, out to sea.
Despite the slight chill in the air, Monaco in May is a magical time of year. If you can get past the mobs of City Boy posers and tourists pretending to care about Formula One racing, theres actually a lot of class and beauty hidden away to enjoy during the festivities.
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The best way to do Monaco Grand Prix is to pirate yourself aboard a sailing yacht, and let DQ Prive wave its magic wands and treat you to one of the best experiences of your life. Our dreamy weekend kicked off with a black-tie dinner on deck. We started the evening around sunset, sipping DQ ros, Krug champagne, and noshing on Pointy Snout caviar canaps. We couldnt help but notice the Christofle cutlery, fine crystal and elegant flower arrangements: all Dine Girl-approved table details. Immediately we knew we were in for a treat.

Classically trained at Jol Robuchon, Chef Benedicte Cochards five-course Mediterranean dinner highlighted local specialties such as petit farci, and the unique patoto. Not a potato or a typo, the patoto is a cross between gnocchi and a grain. Sublime To round out the everything-local theme, the wines for the evening were selections from Chteau de Bellet, a small winery located in the hills of Nice. Dining alfresco amongst our own group of princes and pirates, with the Monaco coastline sparkling behind us made for a magical and glorious night. The dinner descended into puffs of Macanudo vintage cigars, vintage armagnac and a hazy hangover the next morning. Miraculously we all managed to resurface for the main attraction: the Monaco Grand Prix. Race day antics to be continued...

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Words by: DINE GIRL

Photos by: HENRY HARGREAVES




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