An unprecedented encounter between two worlds, that of fine gastronomy and Thai tradition: the famous chef Dylan Jones, co-founder of the Bo.lan restaurant in Bangkok, and the talented executive chef of the Maya Collection group, Christophe Dupuy, signed an exceptional four hands in September at the MayaBay restaurant in Monaco. An exquisite menu combining respect for products, innovation and creativity.
A chic and glamorous setting, inspired by Asian palaces where each bite is an invitation to a sensory journey: this succinctly sums up one of the most prestigious addresses on the Côte d’Azur. Since its opening in 2006 by JV Pastor Group, MayaBay has delighted the most discerning palates in the Principality and around the world with a refined gastronomic experience. This excellence has been recognized by renowned names in international cuisine, including Dylan Jones himself. In 2019, the Australian chef had already made his mark on the venue when he came to train the restaurant's teams.
Two great chefs united at the summit
“The first time I met Dylan Jones, it was a fantastic experience,” recalls Christophe Dupuy. The executive chef works wonders at the helm of all the restaurants in the Maya Collection, largely because he has surrounded himself with the best Asian chefs, allowing them to share their knowledge while seeking to understand and adapt their techniques to his French approach. “This time, we worked together on new curries, techniques, and ideas to enrich our menu. Dylan brings a fresh perspective to cooking, particularly in the use of herbs and seasonings. He showed me dishes that are truly out of the ordinary, like this chicken marinated in tea. You really had to think of that!” A touch of boldness and creativity that surprises and delights the palate.
A perfect blend of different inspirations but with converging values.
A culinary journey to the heart of Thailand
In September, guests at MayaBay had the privilege of tasting the delicious creations of chef Dylan Jones. A true ambassador of sustainable food, the chef crafts his dishes using organic ingredients and seafood sourced from sustainable fisheries. Already widely acclaimed for his ability to blend tradition and modernity in his dishes, he unveiled some of his signature creations. In addition to enhancing the authentic flavors of Thailand, his plates highlight a deep respect for environmentally friendly agricultural practices. It’s a true ode to sustainable cuisine, much to the delight of gourmets concerned about the future of the planet.
Respect for traditions, in a sustainable way
After studying in Melbourne and then London, where he met Thai chef and wife Bo Songvisava, Dylan Jones opened the restaurant Bo.lan in Bangkok alongside her in 2008. Within a few years, the restaurant revolutionized authentic and sustainable Thai gastronomy. Recognized globally, it earned a Michelin star in 2017 and ranks among Asia’s top 50 restaurants. This success can be attributed, among other factors, to a culinary signature deeply committed to environmental stewardship. “Our cuisine is a tribute to Thailand. We respect ancestral traditions, but we also love to explore new flavors with local and seasonal products,” explains Dylan Jones. “Bo perfectly masters the flavors of her homeland. She brings a personal and creative touch to our dishes.” By minimizing waste and using ingredients from organic and regenerative agriculture, the two chefs demonstrate their commitment to preserving resources while providing a high-quality culinary experience—values they apply equally to their restaurant in Bangkok and in Monaco. Beyond taste, each dish invites diners to discover the unexpected riches of Asia and reflect on our environmental impact.
· Location: MayaBay, Le Rocabella, 24 Av. Princess Grace, 98000 Monaco
· Booking: www.mayabay.mc and by phone: +377 97 70 74 67
Pictures: © Maya Collection, Christophe Bors
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