Food Customs at Ceremonial Occasions. Holidays such as Christmas, Holy Week before Easter, and Carnival before Lent are occasions for special food. Some traditional Monegasque dishes include brandamincium, salt cod pounded with garlic, oil, and cream surrounded by cardoons, edible Mediterranean plants, in white sauce; barba-Giuan, or "Uncle John," stuffed fritters; and fougasses, flat, crunchy biscuits sprinkled with sugared anise seeds and flavored with rum and orange-flower water.
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