NEW YORK -- Mario Muratore, executive chef of the internationally renowned Hôtel de Paris in Monte-Carlo, will travel from Monaco to introduce epicures in the New York area to Monégasque cuisine at two special events in Manhattan. In celebration of the Jubilee of H.S.H. Prince Rainier III of Monaco, Chef Muratore will prepare his Monégasque delicacies at Le Cirque 2000 from September 21-24 and at the Louis Vuitton Classic awards ceremony brunch at Rockefeller Center’s plaza on September 26.

To honor the 50th anniversary of the reign of H.S.H. Prince Rainier III, Chef Muratore will bring his culinary talents to Le Cirque 2000 where he will create a special menu with Chef Sottha Khunn of Le Cirque 2000. Those coming to Le Cirque for lunch during these four days will have the rare opportunity to order Monégasque specialties from a prix fixe menu or à la carte. The menu will include selections like chilled mushroom soup with rabbit consommé and whipped cream, sautéed cod fish served in a crust of fresh herbs with a tomato and endive chutney, roasted lamb prepared country style with fresh thyme and a potato and vegetable gratin, wild strawberry gratin served warm, and warm orange essence soufflé served in a puff pastry coated with an apricot and vanilla compote. In addition, patrons of the restaurant during this period also will have the chance to win a trip for two to Monaco including four-days at the Hôtel de Paris, breakfast daily, sea water spa treatments each day at the luxurious Thermes Marins de Monte-Carlo, and round-trip tickets on Air France. Reservations for lunch can be made by calling Le Cirque at (212) 303-7788.

Chef Muratore also will create a lavish spread of Monégasque cuisine for invited guests at the Louis Vuitton Classic awards ceremony brunch on Sunday, September 26, at Rockefeller Center. The awards ceremony is a culmination of a three-day exhibition of classic automobiles including a special class called the Magic of Monaco. He will prepare such regional favorites as "Barbajuan", golden-fried pockets of Swiss chard, Mediterranean vegetable tart, ravioli with beef daube, and millefeuille Prince Albert for dessert.

"We are extremely privileged to have one of Europe’s great culinary masters here in New York as an ambassador of Monaco," said Maguy Maccario-Doyle, The Principality’s consul general and director of the Monaco Government Tourist Bureau. "Especially as we celebrate our sovereign’s legacy and the many wonderful aspects of Monaco’s unique heritage."

Because of its location between the French and Italian Riviera, Monégasque cooking is a unique blend of the regional cuisines of the Mediterranean, combining the tastiest culinary influences of southern France and Italy. This savory cuisine is noted for its extensive use of native seasonal fruits and vegetables, herbs, and freshest Mediterranean seafood, meats and poultry. Dating back several hundred years, it is renown for its simplicity in preparation, pure taste and healthy qualities, since most everything is cooked in the olive oil instead of butter or lard.

Mario Muratore has more than 30 years experience at the Hôtel de Paris, starting his career in 1967 as a busboy and working his way to executive chef of the hotel, a highly respected position in the culinary world. He is credited for introducing traditional Monégasque cuisine on the menu of one of Europe’s finest dining establishments and contributing to its growing popularity on an international scale. Though he has worked with some of the greatest chefs in the world, including Alain Ducasse, he credits his success to his mother’s abundant culinary skills and the use of only the finest of olive oils. With a love for sharing both food and knowledge, Muratore also teaches aspiring cooks at the College of Monte-Carlo part-time.

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