It is a true sustainable commitment and a close collaboration with local producers and nearby gardens that allow the Chef and her team to cook products with perfect maturity: the Jardin des Antipodes in Menton provides aromatic herbs and fruits, the Domaine d’Agerbol on the heights of Roquebrune-Cap-Martin is growing organic vegetable and delivers them directly from ground to table, as it is located five kilometers from the restaurant.

Beyond the requirements of a gastronomic cooking, shall be added those of the "zero waste" obligations, that emerge as milling sources of inspiration: carcass oil, peelings bouillon, cream of pods, wisp cake, where seasonal products and vegetable are favoured, to avoid waste at most, as an ultimate goal.

Photos ©Monte-Carlo Société des Bains de Mer

Restaurant Elsa at the Monte-Carlo Beach >>

Wednesday 30 June 2021, 07:11