The restaurants of the Hotel de Paris Monte-Carlo have committed to joining the Mr Goodfish program.
After the Hôtel Hermitage Monte-Carlo in 2015, the Monte-Carlo Bay Hotel & Resort and the Thermes Marins Monte-Carlo in 2016, the Café de Paris Monte-Carlo in 2019, it’s the turn of the Hôtel de Paris Monte-Carlo to get involved alongside the Prince Albert II of Monaco Foundation for the promotion of responsible consumption of seafood.
In Le Grill in the Salon Churchill, on Tuesday August 18, 2020, Ivan Artolli, General Manager of the Hôtel de Paris Monte-Carlo and Olivier Wenden, Vice-President and Managing Director of the Prince Albert II of Monaco Foundation, met to formalise the commitment of all the hotel’s restaurants to the Mr Goodfish partnership.
“Like other establishments of the Société des Bains de Mer, it seemed essential to us to be part of the Mr.Goodfish commitment to the preservation of our marine species, alongside the Prince Albert II of Monaco Foundation. Our goal must be a common one to advance awareness of the importance of preserving our planet at all levels,” said Ivan Artolli.
Launched in 2010, under the aegis of the Nausicaa aquarium, the Mr Goodfish program was born from a simple observation: today too many species are overfished and threatened with extinction, while many species are unknown, abundant and moreover delicious.
The Prince Albert II of Monaco Foundation has been coordinating the Mr Goodfish program throughout the south-eastern region of France and Monaco since 2013, following its commitment to the preservation of marine species. It is in this capacity that the Hôtel de Paris Monte-Carlo is committed to this noble cause.
All of the Hôtel de Paris Monte-Carlo restaurants under the aegis of Executive Chef Franck Cerutti are committed to promoting in their menus fish species specifically recommended on the Mr Goodfish lists.
Here are several dishes that will be offered as part of the Mr Goodfish program this autumn:
Refreshed blue lobster, crunchy marinade & herbs; Royal sea bream from local fishing – as we like it on the Riviera; Saffron risotto & salicornia, tender cuttlefish & squid in tempura; Mediterranean sea bass on the embers, garnished with an aioli
Mr Goodfish items will be identified on the menu with an icon.
The metamorphosis of the Hôtel de Paris Monte-Carlo, whose work was completed in 2018, has been accompanied by an increasingly strong commitment to sustainable development, a commitment rewarded in 2019 by the prestigious Green Globe certification, which recognises all of the sustainable and environmental policies implemented within the hotel.
And for a moment of complete serenity, the Hotel de Paris Monte-Carlo has set up for the safety of its customers and employees the Monte-Carlo Cares program, a health system certified by Bureau Veritas, so that the most exclusive destination in Europe is also the safest.
ORIGINAL SOURCE: SBM
PHOTO: Philippe Gollino, Olivier Wenden, Ivan Artolli, Patrick Laine – © Michael Alesi/Direction de la Communication