The Monegasque
Antonio Salvatore

Editor of Gastronomy
A Michelin-starred chef, Antonio Salvatore is the Editor of Gastronomy for The Monegasque™, covering culinary art and food trends. Originally from Basilicata, Italy, he honed his craft in Spain, England, and Russia before establishing himself in Monaco. He serves refined contemporary Italian cuisine at Rampoldi’s exclusive five-table setting, utilizing premium ingredients from Menton, San Remo, and Southern Italy. His signature dishes include bottoni di vitello tonnato, cabri dodici ore, and texture di cioccolato, while at the brasserie, he reimagines classic dishes with a modern twist.
PLATING VERSUS PIT LANE

GASTRONOMY

Plating Versus Pit Lane

IN MONACO, the air during the Grand Prix is not merely composed of oxygen; it is a pressurized compound of high-octane fuel, scorched rubber, and the electric tension of absolute stakes. It is a season where the Principality sheds its skin of Mediterranean lethargy to become a cathe...

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FROM FOIE GRAS TO FILM

CINEMA & THEATRE

From Foie Gras To Film

RECENTLY I’ve been going à la carte! I spent seven months participating in the making of a short film, which we have just completed. I’m so excited about it. For over 20 years, I’ve dreamed of creating something beyond the kitchen, a project that could capture not just the essence o...

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THE MOOD IS FOOD

GASTRONOMY

The Mood Is Food

SUMMER IN MONACO isn’t just a season - it’s a state of mind. The moment the Grand Prix cars roll out, Monaco shifts gears. That’s when summer really begins for me. This year, it all feels a little different: tourists are arriving in new patterns, locals are sticking around longer, a...

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Cars and Caviar

GASTRONOMY

Cars And Caviar

I AM A VERY FRIENDLY GUY. I love everyone. But in my profession, it’s tough to build real friendships. I’m always working, flying between my two restaurants in Monaco and New York, and when I’m not working, I’m spending time with my family and kids. And then there’s my age—you don’t...

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MY CULINARY JOURNEY

GASTRONOMY

My Culinary Journey

I CAN'T REMEBER A TIME when I didn’t cook. It’s been a part of me since I was a small boy growing up in Basilicata, in southern Italy. As kids, we were always expected to help in the kitchen. And as soon as I got home from school, I’d head straight into the garden to pick the vegeta...

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MOOD OVER FOOD

GASTRONOMY

Mood Over Food

MONACO HAS BEEN MY HOME now for nine years, and I love the challenge of living here and the fire this gives you to push yourself harder. Everyone needs to move forward, find new ideas, and adapt to new norms. That’s exactly what is happening to the restaurant scene, but not just in Monaco, although...

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