Stories
Discover the latest stories and events at Maison del Gusto
From Bean to Plate: Chocolate as Craft with Mikkel Friis-Holm
Maison del Gusto welcomes Mikkel Friis-Holm to Monaco Yacht Show 2026 for a masterclass in cacao, single-variety chocolate and craft.
Why the Classics Still Matter at Sea with Margot Laurent
Yacht chef Margot Laurent becomes the thread for an essay on French technique, disciplined repetition and why the classics still matter at sea.
Living Cultures: Fermentation as Craft with Will Moffat
Maison del Gusto hosts b.culture founder Will Moffat at Monaco Yacht Show 2026 for a masterclass in koji, garum and fermentation as craft.
Bivrost: Distilling the Arctic Beneath the Lyngen Alps
At 69°N beneath the Lyngen Alps, Aurora Spirit makes Bivrost gin, aquavit, vodka, liqueurs and whisky with a distinctly Arctic point of view.
b.culture: Fermentation, Byproducts and Nordic Flavour
A producer profile on Oslo’s b.culture, where koji fermentation turns byproducts and Nordic ingredients into precise seasonings for chefs.
Friis-Holm Chocolate: Cacao, Craft and Consistency
A producer profile on Friis-Holm Chocolate, the Danish bean-to-bar maker built around cacao origin, direct relationships and craft consistency.
A Rare Encounter in Authentic Cooking with Ven. Jeong Kwan
Ven. Jeong Kwan’s Korean temple food masterclass at Monaco Yacht Show 2025 — an encounter shaped by restraint, seasonality, and attention.
Dai Dai: A Tuscan Gelato Story in One Small Bite
From Dorotea’s ice-cream cart to the 10-gram Bocconcino, Dai Dai preserves a Castiglioncello tradition for contemporary hospitality.
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