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Maison del Gusto Yacht Provisioning

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Maison del Gusto Yacht Provisioning

Luxury Provisioning for Yachts & Villas + Gourmet Store in Monaco & Online: #

As Monaco’s premiere purveyor of gourmet food, Maison del Gusto Fine Food and Wine Provisioning provides clients with world class products when and where they need them. From villa owners to chefs to the crew of yachts and super-yachts, we’re dedicated to satisfying the most discernable tastes in the timeliest manner. Thanks to a fully stocked showroom, we’re able offer next day delivery.

29/05/2026

Chorizo Joselito × Etxebarri.

A chorizo shaped by the world of fire, restraint, and respect for flavour.

Nothing is added to make the product louder.
No preservatives, no additives, no shortcuts.

Only the quality of the animal, the balance of the seasoning, the time of curing, and the hand of the people behind it.

With this limited edition, the collaboration with Etxebarri becomes even more meaningful: a chorizo born from the meeting between Iberian tradition and the sensitivity of fire.

We chose Joselito because there is a coherence in the way they work.
Now in stock. DM us for your provisioning needs.

27/05/2026

Chocolate with intention
Chocolate is as much about structure as it is about taste.

The snap, the melt, the way flavour opens, all of it is shaped by the cacao and by how it is handled, from fermentation to the final praline.
The result is not one expression, but many.
Now in stock at MDG. DM us for your provisioning needs.

26/05/2026

MDG MASTERCLASS — MARIXX

An afternoon shaped by simplicity, precision, education, and exchange.

Together with Chef Riccardo Marcenaro, yacht chefs gathered around international ingredients selected for their origin, character, and craftsmanship — sharing techniques, perspectives, and the kind of conversations that continue long after service ends.

For us, education is part of respect: respect for the ingredient, for the people behind it, and for the values that guide meaningful cooking.

A reminder that the strongest culinary experiences are often built on restraint, care, and the people gathered around the table.

Thank you to everyone who joined us at Marixx.

21/05/2026

Not every fish needs to be big to leave an impression.

Mediterranean red mullet, delicate, mineral, full of character. One of those fish that reminds you how simplicity, precision, and freshness are often enough.

Beautiful whole. Beautiful on the bone. Beautiful because it tastes of the sea. DM us for your provisioning needs

20/05/2026

MDG Masterclass at Marixx
Friday 22 May · 13:00–16:30
Marixx Restaurant, Cala del Forte Port Marina
Chef Riccardo Marcenaro × Maison del Gusto

An afternoon built for yacht chefs who want more than a tasting.

You'll cook hands-on with Chef Riccardo Marcenaro, whose precision and restraint have made Marixx one of the destination kitchens of the Riviera. The ingredients are curated by Maison del Gusto from small artisan producers around the world — each one with its own story.

The class is built around the quiet power of simplicity: dishes that disarm the guest because each ingredient is exceptional, and each one is given the space to speak.

You'll leave with:
— new techniques
— a sharper instinct for ingredient-led cooking
— a handful of ingredients you'll want on your next menu
— a network of peers and producers to take straight back to your galley

Chief Stewards and Captains are warmly welcome to join their chef — to taste, to share the table, and to spend the afternoon building as a team.

Maison del Gusto — a passionate curator of niche ingredients sourced from artisan producers around the world, based in Monaco and trusted by leading chefs and yachts.

Marixx — Cala del Forte's destination kitchen, home to Chef Riccardo's refined, restrained cooking.

Limited to 20 chefs.
Captains and Chief Stewards — please pass this on to your chef.
To book or learn more, contact Eli from MDG on +33 6 86 53 56 95.
Eli will also be visiting yachts in person at the Monaco and Cala del Forte marinas over the coming days — please give her a warm welcome.

20/05/2026

DAI DAI Ice Cream — the story behind the name

After the war, when ice cream was still a small happiness, the founder used to go around selling it with his donkey, Dorotea.
Dorotea was not always in the mood to move.
So he would encourage her gently: dai, dai…
Come on, come on.
People started to recognize that sound before they even saw him arrive.
When they heard dai dai, they knew the ice cream was coming.
A simple name, born from the street, from patience, and from a donkey with character.

DM us for your handcrafted ice cream restock.

14/05/2026

Talagani: The cheese that halloumi wishes it was.

Or rather — the one most people haven't discovered yet.

Talagani comes from Messinia, in the southern Peloponnese, and it began not in a factory but in a farmhouse kitchen made by hand by Eleni Apostolou for family and neighbours, from a recipe passed down by her grandmother. Her husband Costas, originally from Cyprus, had settled in Messinia to farm and what started as a homemade cheese quickly became something people sought out. The name itself comes from the Messinian dialect word for a shepherd's cape. That detail tells you everything about where this cheese belongs.
Like halloumi, it is best grilled or fried, but talagani has a softer texture, a richer creamier flavour, and a more delicate saltiness, which means it doesn't toughen on the heat or overwhelm what surrounds it. Made from sheep and goat's milk, with subtle dried mint running through it, it holds its shape on the grill, colours beautifully, and works as a standalone element on the plate in a way that few cheeses do. A largely undiscovered ingredient, for now.

DM us for your provisioning needs or to discuss.

23/04/2026

Milk chocolate is often where the character of cacao fades.
Here, it doesn’t.

Friis-Holm describes O’Payo Milk 50% as carrying the acidity and fruitiness of the O’Payo cacao, balanced by the richness of milk powder, with notes of honey and a classic creamy profile.
What we appreciate is that the milk does not erase the bean. It softens it, rounds it, and gives it another register, but the chocolate still feels alive.

Again, the absence of vanilla and lecithin matters. The texture remains natural, the melt stays composed, and the sweetness never feels like it has taken over. It is milk chocolate treated seriously, without losing pleasure.
Recognized as Best Organic Milk Chocolate 2025/2026 at the International Chocolate Awards, it reflects a rare balance between indulgence and precision.

FRIIS-HOLM for MDG. DM us for your provisioning needs.

21/04/2026

New crackers, done better: vegan, gluten free and simply delicious

Made with olive oil instead of rapeseed, real vegetables you can actually see in the mix, and nothing that needs a chemistry degree to decode, these crackers came from a simple frustration with everything else on the shelf. Most are either good for you but joyless, or tasty but full of things you'd rather not think about. These are neither of those.

Three varieties — Seedy (five seeds, olive oil, sea salt), Veggy (carrots, sprouted buckwheat, almonds, tomatoes and herbs) and Herby (gluten-free oats, seeds, aromatic herbs) all naturally gluten free, all thin and crisp enough to eat straight from the bag without needing a dip to carry them.

DM us for your provisioning needs.

Adresse

7/9 Rue Louis Aureglia/Le Soleil D'Or
Monaco
98000

Heures d'ouverture

Lundi	09:00 - 18:00
Mardi	09:00 - 18:00
Mercredi	09:00 - 18:00
Jeudi	09:00 - 18:00
Vendredi	09:00 - 18:00

Téléphone

+37797708711

Site Web

http://provisioning.maisondelgusto.com/

Notifications

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