The 5th edition of the Master of Hospitality kicked off in Le Mans: a competition among the best chefs in the paddock organized by GPOne and the Prosecco DOC, with the participation of Sky. This year, six hospitality teams will compete for the championship title.
Kicking things off was Alpinestars, which will have the task of defending the title it won in 2025.
After offering fish, meat, and vegetarian menus in recent seasons, this time, Alpinestars decided to focus entirely on a single sense: taste.
It was, in fact, a dinner in the dark, where the guests couldn’t see what they were eating. A new and interesting experience—as well as a fun one—that revealed just how much we usually eat with our eyes. Helping them in this endeavor, besides the entire hospitality staff, was Randy Mamola, who joined Vera Spadini in hosting the event.
Jorge Martin also lent a hand, taking to the stove and assisting the chefs with the preparation.
In the kitchen, Chef Francesco Dal Bosco was joined by Chef de Cuisine Ciro Scialdone and Sous Chef Maurizio Belló. Sofia Torri, hospitality coordinator, was the hostess, while Leonardo Zuliani, Marco Fincato, Gianni Ventresca, Alessandro Meneghini, and Robert Pellicciotti were on the floor.
As per tradition, the judges were journalists and industry professionals from the MotoGP world, led by Michelin’s Head of Communications, Alessandro Barlozzi, who acted as president.
The judges had to decide on six categories: venue, mise en place, pairing with Prosecco DOC, Prosecco DOC-based cocktail, service, taste, culinary skills of the riders, and dinner team.
All that remains is the menu.
Appetizers
Savory mini cheesecake, with tomato- and oregano-flavored shortcrust base, cream cheese with basil, capers and lemon, sun-dried tomatoes in oil, fried caper, and balsamic vinegar center.
Mini phyllo-dough tacos with scapece-style zucchini, salmon tartare, and Prosecco DOC foam.
Nori seaweed roll stuffed with wagyu and French Limousin beef tartare, caviar, and smoked mayonnaise.
First Course
Blueberry risotto with a Parmigiano Reggiano, Gorgonzola and saffron fondue, and walnut crumble.
Main course
Bluefin tuna tataki with carrot and ginger purée, basil-infused burrata, and garlic sprouts.
Cocktail
Prosecco DOC, rum, Angostura bitters, sugar syrup, lemon juice, blueberry purée, and crushed mint.
Dessert
Dark chocolate basket with salted caramel center, caramel namelaka cream, and popcorn.
Dark chocolate basket with a yuzu (the fruit of scandal) center, modern Chantilly cream, and red coral.