Maison del Gusto Yacht Provisioning

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.

HANDMADE BLACK ANGUS BRESAOLAThe secret is time.This bresaola is made from Iberian Aberdeen Angus beef, raised in Spain ...
31/07/2026

HANDMADE BLACK ANGUS BRESAOLA

The secret is time.

This bresaola is made from Iberian Aberdeen Angus beef, raised in Spain in the Salamanca region. Slowly, naturally, it breathes losing water without force, allowing the flavor to concentrate with depth, elegance, and intensity.

Nothing is rushed. Nothing is pushed.

The result is an intense aroma, almost reminiscent of prosciutto crudo, with beautiful marbling and a clean, refined taste.

Produced without preservatives, in line with the philosophy of the entire range.

Awarded the Tre Fette by Gambero Rosso in the latest Grandi Salumi guide, with a special mention as the best non-pork cured meat.

DM us for your provisioning needs.

There is something wonderfully honest about a fig.It asks for very little. Picked at just the right moment, although som...
29/07/2026

There is something wonderfully honest about a fig.

It asks for very little. Picked at just the right moment, although sometimes we can hardly wait, it already contains everything: sweetness, freshness, delicate acidity and a texture unlike any other fruit.

What makes this time of year so special is the diversity. Green figs with their delicate floral notes. Dark figs with deeper, honeyed flavours. And, if you're lucky enough to pick one straight from the tree, that tiny drop of white sap running down your fingers, a quiet sign that it couldn't be any fresher.
Nature has an extraordinary way of rewarding those who are willing to wait.

28/07/2026

1 a.m. The city is asleep. They are already at sea.
By the time you walk into your kitchen, they have been working for hours. By the time these reach your pass, an entire day of skill, patience and human effort lies behind them.
The Gambero Rosso di Sanremo is one of the Mediterranean's rarest and most celebrated delicacies. Sweet. Delicate. Alive with flavour.
Available only in very limited quantities, directly from the fishermen who catch them.

Know their faces.
Feel the weight of what they do.
Respect the journey that brought them to your hands.
Then cook like it matters.
Because great ingredients deserve more than technique. They deserve knowledge. Respect. And a sense of belonging.
You are continuing their story.

With pride .

26/07/2026

The Language of Herbs
A well-made herb oil is fascinating in its simplicity. At its best, it captures the essence of a single herb its colour, aroma and delicate character and carries it gently in oil.

There are many ways to approach it, but one technique often favoured by chefs is to briefly blanch the herbs, cool them rapidly in ice water, blend them with a neutral oil, and strain the mixture through a fine cloth. The result can be surprisingly vibrant: fresh flavours, brilliant colour and remarkable clarity. It's a beautiful example of how small details in the kitchen can have a profound impact on the final result.

Each herb oil offers its own personality from the citrus freshness of coriander and the gentle anise notes of dill to the peppery character of nasturtium, the floral depth of red basil and the unmistakable fragrance of kaffir lime leaf.

Made to Order. DM us.

25/07/2026

There are few ingredients that need little introduction.

Scottish Homarus gammarus is one of them.

Caught in the cold Atlantic waters around Scotland, its slower growth gives it remarkable texture, natural sweetness and a depth of flavour that has made it the reference for many chefs.

These arrived live this morning. Healthy, active and exactly as they should be.

To Order. MDG. 🦞

FRIIS-HOLM — WHITE 40% COUVERTUREWhite chocolate is often approached as something simple.It rarely is.Here, Friis-Holm t...
19/07/2026

FRIIS-HOLM — WHITE 40% COUVERTURE

White chocolate is often approached as something simple.
It rarely is.
Here, Friis-Holm takes a different path. This white chocolate is made from “natural” Dominican cacao butter, meaning it has not undergone chemical or steam deodorization to neutralize its flavour.
In a way, it is closer to a cold-pressed oil than to an industrially refined product.
The result is a cacao butter that still carries its origin: subtle chocolate notes, depth, and a quiet aromatic presence that is usually lost.
What we find compelling is its texture and flavour together.

Clean, creamy, fluid, but not heavy.
Gentle, but not flat.
More expressive, more alive.
It is white chocolate approached with the same level of thought as dark chocolate, and that alone already makes it worth attention.
FRIIS-HOLM for MDG. DM us for your provisioning needs.

Twelve steps. Thirty-two hours. One noodle. Gamtae.Made by kneading, pulling, proofing and drying, twelve separate steps...
18/07/2026

Twelve steps. Thirty-two hours. One noodle. Gamtae.

Made by kneading, pulling, proofing and drying, twelve separate steps with wild Gamtae seaweed worked directly into the dough. The result is naturally green, no colouring added, with a texture that is silky, elastic, and deeply satisfying. The kind of noodle that holds its chew.

What makes it remarkable is what is inside it. Gamtae is a wild seaweed that grows only in the uncontaminated tidal mudflats of Korea's western coast, harvested entirely by hand in the coldest months of winter. It cannot be farmed. The supply depends on the season, the tides, and the weather. The team spent years working out the exact proportion of Gamtae that could be folded into the dough without losing the elasticity of the noodle itself. That balance between the seaweed and the pull, is the craft.

The flavour is oceanic, mineral, quietly complex. A noodle that carries the memory of where it came from.
We work with a small, family-run producer who has been perfecting this for decades. Very limited production.
In stock at MDG.

Masa harina is one of the oldest foods in the world. It begins with native corn, grown through the milpa system, an ance...
14/07/2026

Masa harina is one of the oldest foods in the world. It begins with native corn, grown through the milpa system, an ancestral polyculture that has sustained Mexican communities for thousands of years, free of herbicides, free of genetic modification. The corn is then nixtamalized: cooked slowly with lime, a process developed by Mesoamerican civilisations that unlocks the grain's nutrients, transforms its flavour, and creates the texture that no other flour can replicate. Without nixtamalization, there is no masa. Without masa, there is no tortilla, no tamal, no memory.
Mexico is the centre of origin of corn. Of the 64 races of corn that exist in the world, 59 are still planted in Mexico today. The pigmented varieties — red and blue — carry anthocyanins, the same compounds found in blueberries and pomegranates, with nutraceutical and antioxidant properties that hybrid corn simply does not have.

We now carry all four colours — white, yellow, red, and blue — each with its own character, its own flavour, its own place in the history of what we eat.
In stock at MDG.

The woman global chefs call "the chef of chefs."Venerable Jeong Kwan lives at Baegyangsa Temple on Baegamsan Mountain in...
13/07/2026

The woman global chefs call "the chef of chefs."

Venerable Jeong Kwan lives at Baegyangsa Temple on Baegamsan Mountain in South Korea. Her kitchen follows the principles of Korean temple cuisine — vegan, whole-ingredient, fermentation-led. Known to most of the world's serious cooks from her episode of Chef's Table on Netflix.

She collaborated on a Shiitake Kimbugak — a traditional Korean seaweed crisp — built entirely on her philosophy: nothing discarded, depth through fermentation, no animal product.

We brought it to Monaco Yacht Show last year. The chefs at our masterclass understood it immediately.

Now we're carrying it. Exclusively from MYS Masterclass 2025

We love food. The chefs know it. So do we.
11/07/2026

We love food. The chefs know it. So do we.

Adresse

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

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