In celebration of European Waste Reduction Week, running from November 16 to 24, Monaco is taking a culinary approach to address food waste with the theme “Eat Better, Waste Less.”
On Wednesday, November 20, from 11 a.m. to 2:30 p.m., the Musée Océanographique will host a zero-waste tasting experience featuring five renowned chefs from Monaco. These culinary experts will present sustainable, anti-food-waste recipes that utilize seasonal ingredients in their entirety.
The initiative aligns with the broader goals of European Waste Reduction Week to promote sustainable resource and waste management. Monaco’s participation underscores its commitment to eco-responsibility, with local chefs contributing their expertise to highlight creative ways to minimize food waste.
Visitors will embark on a flavour-packed journey through various museum locations, sampling inventive dishes. Chef Laurent Piolti from Hôtel Hermitage Monte-Carlo offers a sweet potato wafer with carrot-top pistou, while Sous-Chef Mickael Vergès from Le Louis XV presents roasted bread-flour crackers with fish head terrine. At Thermes Marins Monte-Carlo, Chef Jean-Laurent Basile serves fresh goat cheese with honey and garden herbs. Le Méridien Beach Plaza’s Chef Laurent Colin delights with goat cheese and vegetable muffins, alongside a juice bar. Finally, Columbus Hotel’s Chef Raffaele Pluchino crafts mini carrot and cheese quiches with carrot-top pesto.
This initiative not only tantalizes taste buds but also raises awareness of the importance of reducing waste. Guests will leave inspired by the practical and delicious possibilities of sustainable cooking.
