Five of Monaco’s top chefs have been enlisted by the Oceanographic Museum to present a tasty little dish without any waste or excess packaging, or even better made from the leftover food from the previous day.

HSH Prince Albert gave his enthusiastic support to this initiative by visiting Chef Marcel Ravin and tasting his creations on Tuesday.

Each day of the European Waste Reduction Week From November 22 through November 26, a chef is presenting a small anti-waste recipe, from 11:00 until 13:30. Even the coffee is served in edible cups.

On Monday November 22, Chef Patrick Mesiano (Pastry Chef at the Hôtel Métropole Monte-Carlo) offered Brioche perdue from the orchard, an exquisite take on French toast with apple filling, on Tuesday, November 23, Chef Marcel Ravin (Executive Chef of the Monte-Carlo Bay Hotel & Resort) presented Tangerine marmalade and the next day’s bread creations, mouthwatering macaroons, mini muffins and mini bread balls all made from leftover bread and croissants.

On Wednesday it will be the turn of Chef Jean Laurent Basile (Thermes Marins Monte-Carlo), with Tangy pumpkin tart with roasted seeds, on Thursday, November 25, Chef Sylvain Etiévant (Riviera Marriott Hotel La Porte de Monaco, Cap d ‘Ail) will produce The Barba of those Left Behind, while on Friday, November 26, Chef Julien Baldacchino (Monaco City Hall) will present Fine stuffing tart with sardine flesh and citrus fruit marmalade.

This free event is included in the price of an entrance ticket and has been made possible thanks to the help of partner establishments as well as volunteers from CFM Indosuez Wealth Management and the Association of Friends of the Oceanographic Museum of Monaco (AAMOM).

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PHOTO: HSH Prince Albert was a surprise visitor on Tuesday to try the creations of Marcel Ravin and congratulate him on his imaginative use of leftover ingredients Martina Brodie © NEWS sarl.