Alain Ducasse will surprise 150 dinner guest with his skill and expertise as he serves out a delicious four course meal at the royal banquet on Saturday, 2nd of July. Copyright: Bruno Cordioli

At the request of Prince Albert and Charlene Wittstock, three-starred chef Alain Ducasse will recreate Prince Albert's fondest memories of growing up eating Mediterranean cuisine, in a four course dinner served at the Hotel de Paris.

Most importantly, Ducasse will be using ingredients grown on the Grimaldi Rocagel estate, where the prince spent considerable time as a child.

According to the celebrity Monegasque chef, preparing a menu for this occasion is a challenge worthy of his skills and with 350 staff he will cater for 500 distinguished guests.

The couple have already tasted the appertiser, dinner salad, entree and dessert, and so far everything has received a rousing approval.

To make sure everything tastes fresh on the day, the produce from the farm is to be harvested on the morning of the 2nd of July as will be the freshly caught prawns from Linguria.

Guest will be served chilled South African wines, in tribute to the bride's home country. And finally the dessert will add an interesting twist to the evening: the main ingredient is unpasteurized milk from nine 'unstressed' cows.

All the other details regarding the menu continue to be kept under wraps with many surprises to still be revealed on the Big Day itself.

Ade Adeyinka