William Turner Exhibition
In the summer of 2024, the Grimaldi Forum Monaco, in collaboration with the Tate Gallery, will present the exhibition “Turner — A Majestic Legacy”. Covering an area of more than 2,000 square meters, visitors will be treated to an exciting immersion into the world of the artist. We will be able to experience first-hand the magic of Joseph Mallord William Turner’s majestic works, from his famous landscapes to his revolutionary works exploring light and atmosphere, confirming his status as an innovator and virtuoso. The exhibition clearly demonstrates Turner’s indelible influence on the works of Richard Long, Olafur Eliasson, Cornelia Parker, Jessica Worboys, John Akomfrah, Katie Paterson and Mark Rothko.
Grand opening of Blue Bay
After five years of renovation, Marcel Raven’s Blue Bay restaurant at the Monte-Carlo Bay Hotel opened its doors on February 10 this year in the presence of Prince Albert II, Frédéric Darnay, General Director of the Monte-Carlo Bay Hotel & Resort and Chef Marcel Raven. and the chef’s multicultural inspiration. In it you will find — a wonderful dumpling with lobster, curry with coconut milk, Zebafe butter, sweet potatoes with cocoa butter, sorrel milk Buckler in a bottle gourd. Also, Marcel Raven, in partnership with the House of Clément, created the “Signatures” rum, which harmoniously combines “notes of cocoa, leather, vanilla and herbal aromas with a frank taste.”
Rolex Monte-Carlo Masters
A few weeks before the start of the most prestigious tournament, Rolex Monte-Carlo Masters Director David Masse shared the key features of the upcoming tournament. Among the key innovations announced this year, particular attention was drawn to improved visibility of the courts. In particular, the Tribune Mer stand will be raised by two meters, which will provide better visibility for spectators and improve the quality of the television broadcast by adding 26 new boxes. This year’s tournament will be broadcast not only on Eurosport, but also on FranceTV. In addition, a new food and beverage area called Break Point will be created, further diversifying the already extensive offering.
Monaco dealt decisive blow to Lens
At the Boller-Delelis stadium, the Monegasques won (3:2) against Lens in front of Dmitry Rybolovlev. The first half went very well for Adi Hütter’s players, who took advantage of their momentum for a brilliant pass by Takumi Minamino (2:0, 30’). But Lens, as if nothing had happened, was able to reduce the score thanks to a goal by Elye Vai (2:1, 32′). In the second half, the locals intensified their attack and took advantage of the fatigue of the Monegasques to level the score thanks to Wesley Said (2 :2, 77′). And yet Takumi Minamino managed to strike a brilliant decisive blow in extra time (3:2, 90+2’). This is a valuable goal on the way to the podium and to the Champions League
Triumph of the Roca Team
Crown Prince Jacques and Princess Gabriella enjoyed a great basketball game with their parents. While in the Gaston Medsen Hall the Roca Team confidently defeated Fenerbahçe in an exceptional last quarter of the match, Prince Albert II and Crown Prince Jacques stood shoulder to shoulder and watched the match closely. Family enjoyment of sports — a common hobby of the princely family. Last September, in one of her interviews, Princess Charlene spoke about her children’s sports activities, giving priority to “swimming lessons.” “In general, Gabriella is interested in hip-hop dance. Jacques is mastering taekwondo.»
Smakelijk! — the first Belgian restaurant in Monaco
The newly opened restaurant at Le Méridien Beach Plaza offers guests a friendly and sophisticated neo-brassery environment. The name Smakelijk means “bon appetit” in Flemish. Le Méridien Beach Plaza’s culinary director, Laurent Colin, offers guests authentic delicacies that can be found in Brussels or Liege. The menu includes dishes prepared according to the classic canons: French fries in beef fat, Brussels sprouts, waffles, fried mussels in Belgian style, spaghetti with Flemish carbonade sauce, Liege meatballs and vol-au-vent with duck meat in its own juices.
