{"id":68248,"date":"2022-03-20T14:18:31","date_gmt":"2022-03-20T03:18:31","guid":{"rendered":"https:\/\/www.signatureluxurytravel.com.au\/?p=68248"},"modified":"2022-05-24T14:01:28","modified_gmt":"2022-05-24T04:01:28","slug":"monaco-restaurant-michelin-starred","status":"publish","type":"post","link":"https:\/\/www.signatureluxurytravel.com.au\/monaco-restaurant-michelin-starred\/","title":{"rendered":"Why Monaco&#8217;s Michelin-starred restaurants are focusing on zero-waste cooking"},"content":{"rendered":"<p>[vc_row][vc_column][vc_empty_space height=&#8221;15px&#8221;][vc_column_text css=&#8221;.vc_custom_1647484733583{margin-bottom: 15px !important;}&#8221;]<\/p>\n<h2>Monaco\u2019s Michelin-starred restaurants are playing a leading role in showing that sustainability in the kitchen isn\u2019t only necessary \u2013 it has the potential to be something of great beauty, writes Chrissie McClatchie.<\/h2>\n<p>Tuna bones aren\u2019t an ingredient generally associated with fine dining. \u201cThey are bloody and have quite a bitter taste,\u201d says chef Manon Fleury of Monaco restaurant Elsa. Yet sometimes, all that\u2019s needed is a little bit of time \u2013 and the desire \u2013 to stop and reflect on how scraps destined for the bin can be transformed into new flavour experiences on the plate.<\/p>\n<p>\u201cWe have created an entire dish around tuna, using the flesh but also the parts that are normally thrown away,\u201d Fleury says. The bones are torrefied (cooked in an oxygen-free environment) and made into a jus. And the roe is dried out into bottarga. \u201cIt\u2019s tricky, but our clients have understood all the work that has gone into it,\u201d she continues.<\/p>\n<h2><strong>Monaco restaurants commit to sustainable practices<\/strong><\/h2>\n<p>Something new, green and inspiring hides inside the legendary Monte-Carlo Beach Hotel. Beyond the doors of the Art-Deco property \u2013 occupying a prime waterfront position at the eastern tip of Monaco \u2013 is Elsa. The exciting restaurant uses Mediterranean flavours and farm-to-table produce, with a focus on sustainability. Feted as the world\u2019s first, fully organic Michelin-starred address, <a href=\"https:\/\/www.montecarlosbm.com\/en\/restaurant-monaco\/elsa\" target=\"_blank\" rel=\"noopener\">Elsa<\/a> celebrated the arrival of Parisian chef Fleury in summer 2021. This addition further cemented the one-star establishment\u2019s commitment to sustainable practices and ingredients, including wild fish.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"wpforms-container wpforms-container-full\" id=\"wpforms-58331\"><form id=\"wpforms-form-58331\" class=\"wpforms-validate wpforms-form\" data-formid=\"58331\" method=\"post\" enctype=\"multipart\/form-data\" action=\"\/wp-json\/wp\/v2\/posts\/68248\" data-token=\"2a478bd0464a60543f887aec377b030b\" data-token-time=\"1778641640\"><noscript class=\"wpforms-error-noscript\">Please enable JavaScript in your browser to complete this form.<\/noscript><div class=\"wpforms-field-container\"><div id=\"wpforms-58331-field_2-container\" class=\"wpforms-field wpforms-field-email\" data-field-id=\"2\"><label class=\"wpforms-field-label\" for=\"wpforms-58331-field_2\">Want more travel inspiration delivered directly to your inbox?<\/label><input type=\"email\" id=\"wpforms-58331-field_2\" class=\"wpforms-field-small\" name=\"wpforms[fields][2]\" placeholder=\"Subscribe to our newsletter\" spellcheck=\"false\" ><\/div><\/div><!-- .wpforms-field-container --><div class=\"wpforms-submit-container\" ><input type=\"hidden\" name=\"wpforms[id]\" value=\"58331\"><input type=\"hidden\" name=\"page_title\" value=\"\"><input type=\"hidden\" name=\"page_url\" value=\"https:\/\/www.signatureluxurytravel.com.au\/wp-json\/wp\/v2\/posts\/68248\"><input type=\"hidden\" name=\"url_referer\" value=\"http:\/\/www.signatureluxurytravel.com.au\/monaco-restaurant-michelin-starred\/\"><button type=\"submit\" name=\"wpforms[submit]\" id=\"wpforms-submit-58331\" class=\"wpforms-submit\" aria-live=\"assertive\" value=\"wpforms-submit\">Subscribe<\/button><\/div><\/form><\/div>  <!-- .wpforms-container -->[\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=&#8221;68255&#8243; img_size=&#8221;full&#8221; add_caption=&#8221;yes&#8221; css=&#8221;.vc_custom_1648005187873{margin-bottom: 15px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;.vc_custom_1647484743599{margin-bottom: 15px !important;}&#8221;]<\/p>\n<h2><strong>Focus on zero waste at Monaco restaurants<\/strong><\/h2>\n<p>Fleury has brought with her a zero-waste philosophy. Much of which was nurtured during her time at Dan Barber\u2019s upstate New York kitchen, Blue Hill at Stone Barns. \u201cWe often throw something out because we don\u2019t know what to do with it or we don\u2019t try to use it because of the time involved,\u201d she says. \u201cNow, instead of making one dish from one product, I try to create two or three.\u201d<\/p>\n<p>In practice, this translates into a range of new ways of creating many kitchen staples. Think oils ground out of carcasses, stocks made from peelings and creams crafted from husks. Each is a subtle but significant touch on a menu with signature dishes inspired by the Franco-Italian surrounds. This includes king prawns from across the Italian border in Sanremo, served with raspberry and nasturtium jelly; vegetable tarte with herbs grown on terraces high above the principality; and bream cooked in fig leaves with steamed rice and sauce vierge.<\/p>\n<p>Fleury represents a new generation of chefs driven by the desire to create imaginative yet responsible haute cuisine. However, much of her philosophy comes from the home cooking of her childhood. \u201cI imagine my dishes with common sense. For example, in French cuisine we have always used carrot and onion scraps to make broth,\u201d she says.<\/p>\n<p>\u201cNow we just need to bring this to gastronomy and show guests that zero waste is not just necessary, it can also be something of beauty.\u201d[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=&#8221;68260&#8243; img_size=&#8221;full&#8221; add_caption=&#8221;yes&#8221; css=&#8221;.vc_custom_1645574236341{margin-bottom: 15px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;.vc_custom_1647484751679{margin-bottom: 15px !important;}&#8221;]<\/p>\n<h2><strong>Green initiatives that stretch beyond the kitchen<\/strong><\/h2>\n<p>For Fleury, the invitation to lead the kitchen at Elsa was an easy \u2018yes\u2019 \u2013 a natural meeting of minds. Like other Monte-Carlo Soci\u00e9t\u00e9 des Bains de Mer (SBM) properties, the Monte-Carlo Beach Hotel is certified Green Globe Gold Standard, the world\u2019s premier sustainable tourism certification. Along with a reduction in water consumption and promotion of renewable energy, the resort has undertaken important environmental initiatives. One such example was the restoration of the beach earlier this year. Meanwhile, Pointe de la Vigie \u2013 the pine-scented tip of its promontory \u2013 is now a classified bird sanctuary.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=&#8221;68253&#8243; img_size=&#8221;full&#8221; add_caption=&#8221;yes&#8221; css=&#8221;.vc_custom_1645573826588{margin-bottom: 15px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;.vc_custom_1647484770278{margin-bottom: 15px !important;}&#8221;]<\/p>\n<h2><strong>Monaco is green and glam\u00a0<\/strong><\/h2>\n<p>Such actions tie into Monaco\u2019s overall commitment to achieve carbon neutrality by 2050, a firm statement to the world that \u2018green is the new glam\u2019.<\/p>\n<p>Events like late 2021\u2019s La Vita Monte- Carlo across the SBM\u2019s resorts have seen the principality bounce back to life with a program of atmospheric candlelight dinners and fine wine encounters. The evenings have also showcased culinary talents such as Fleury and another new arrival from the French capital, chef Yannick All\u00e9no.<\/p>\n<h2><strong>Pavyllon Monte-Carlo, a restaurant by Yannick All\u00e9no<\/strong><\/h2>\n<p>All\u00e9no, a double three-Michelin starred chef, is busy building upon a successful opening season at the H\u00f4tel Hermitage, a stone\u2019s throw from the city-state\u2019s emblematic Casino Square. \u201cFor me, this is the place to be. Our terrace, and the view across Port Hercules to the palace, is fantastic,\u201d he says.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=&#8221;68252&#8243; img_size=&#8221;full&#8221; add_caption=&#8221;yes&#8221; css=&#8221;.vc_custom_1645573871321{margin-bottom: 15px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;.vc_custom_1647484959040{margin-bottom: 15px !important;}&#8221;]He\u2019s aware that he is blessed with an abundance of incredible produce grown on his doorstep. But he isn\u2019t looking to recreate All\u00e9no Paris or Le 1947 at the Cheval Blanc Courchevel \u2013 his two most decorated restaurants. Instead, All\u00e9no\u2019s ambition is for a relaxed offering that becomes the table of choice for Mon\u00e9gasques.<\/p>\n<p>\u201cIt\u2019s about gastronomy with fabulous products that speak for themselves,\u201d he says. After some improvements this last winter All\u00e9no says it is \u201cthe most beautiful restaurant in Monaco.\u201d<\/p>\n<h2>The new key ingredient for Monaco Restaurants<\/h2>\n<p>While he may be stripping back some of the three-star trimmings, certain trademarks remain a constant. Most notably, his modern sauces, for which he is credited with bringing back to their rightful place in French cuisine. Then there is the dessert list, resolutely free from refined sugar. And, like Fleury, All\u00e9no also understands the extent to which sustainability has become a key ingredient in his cooking.<\/p>\n<p>\u201cAt this level, we don\u2019t talk about it, we just do it,\u201d he says. \u201cSimply put, it\u2019s our responsibility.\u201d<\/p>\n<h3>Travel file<\/h3>\n<h4><strong>Accommodation<\/strong><\/h4>\n<p><em><a href=\"https:\/\/www.montecarlosbm.com\/en\/hotel-monaco\/monte-carlo-beach\" target=\"_blank\" rel=\"noopener\">Monte Carlo Beach Hotel<\/a><\/em><\/p>\n<p><em><a href=\"https:\/\/www.montecarlosbm.com\/en\/hotel-monaco\/hotel-hermitage-monte-carlo\" target=\"_blank\" rel=\"noopener\">H\u00f4tel Hermitage Monte-Carlo<\/a><\/em><\/p>\n<h3><strong>Information<\/strong><\/h3>\n<p><strong>Read<\/strong> <a href=\"https:\/\/www.signatureluxurytravel.com.au\/top-eco-tourism-monaco\/\" target=\"_blank\" rel=\"noopener\">Top 10 green ways to explore Monaco in style<\/a><\/p>\n<p>Find out more at\u00a0<a href=\"https:\/\/www.visitmonaco.com\/en\" target=\"_blank\" rel=\"noopener\">Visit Monaco<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"eltdf-bnl-holder eltdf-pl-eight-holder  eltd-post-columns-3\"  data-base=\"eltdf_post_layout_eight\"   data-parallax_effect=\"no\" data-number_of_posts=\"3\" data-column_number=\"3\"       data-sort=\"random_seven_days\"   data-custom_thumb_image_width=\"1400\" data-custom_thumb_image_height=\"677\" data-title_tag=\"h4\"  data-display_date=\"no\"       data-display_pagination=\"no\"     data-paged=\"1\" ><div class=\"eltdf-bnl-outer\"><div class=\"eltdf-bnl-inner\"><div class=\"eltdf-pt-eight-right eltdf-post-block-part\"><div class=\"eltdf-pt-eight-right-inner\"><div class=\"eltdf-pl-eight-message\"><p>No posts were found.<\/p><\/div><\/div><\/div><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]This Monaco restaurant article originally appeared in volume 40 of <em>Signature Luxury Travel &amp; Style<\/em> magazine. <a href=\"https:\/\/www.signatureluxurytravel.com.au\/subscribe\/\">Subscribe to the latest issue today<\/a>.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sustainability in the kitchen has the potential to be something of great beauty.<\/p>\n","protected":false},"author":82,"featured_media":68254,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[15,5560],"tags":[2336,208],"class_list":["post-68248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet","category-monaco","tag-gourmet","tag-monaco"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Why Monaco&#039;s Michelin-starred restaurants are focusing on zero-waste cooking<\/title>\n<meta name=\"description\" content=\"You&#039;d never expect a Michelin-starred restaurant in Monaco to serve you food scraps, but many are - all in the name of sustainability.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.signatureluxurytravel.com.au\/monaco-restaurant-michelin-starred\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why Monaco&#039;s Michelin-starred restaurants are focusing on zero-waste cooking\" \/>\n<meta property=\"og:description\" content=\"You&#039;d never expect a Michelin-starred restaurant in Monaco to serve you food scraps, but many are - all in the name of sustainability.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.signatureluxurytravel.com.au\/monaco-restaurant-michelin-starred\/\" \/>\n<meta property=\"og:site_name\" content=\"Signature Luxury Travel &amp; 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