Marcel Ravin - Potager Monte-Carlo Bay Hotel & Resort
Nature / Backstage

Urban vegetable gardens for a committed cuisine

Published on May 26, 2023Updated on November 30, 2023

Urban agriculture, which consists of cultivating land within a city, is one of the solutions being developed to reduce greenhouse gas emissions. More generally, the Resort is committed to a longterm approach with its sustainable development engagements and charters, the progressive Green Globe certifications for its outlets and its membership of the Mr.Goodfish sustainable fishing programme.

Urban agriculture : An answer to environmental challenges

With this in mind, the Monte-Carlo Bay Hotel & Resort fitted out one of its roof terraces with a 400 m2 vegetable garden in 2017. Managed by Terrae, a company that advocates for permaculture, this above-ground farming method can be seen from the L’Orange verte restaurant. Varieties brought back by Martinican chef Marcel Ravin are planted alongside carefully selected heirloom and local vegetables. Chayote, okra, red carrots and white peppers are then found on the menus of nearby restaurants, including the Michelin-starred restaurant Le Blue Bay, known for its fine dining.

Chef Marcel Ravin

An eco-responsible local approach

At the Pointe de la Vigie, the shoreline of the Monte-Carlo Beach is classified as a Refuge LPO (Ligue pour la Protection des Oiseaux), a haven for protected bird life. The hotel has also set up a partnership with the neighbouring Agerbol estate. It is a way to create a bond, given that the property in Roquebrune-Cap-Martin is home to cultivated land up to 900 metres above sea level. “We have developed a strong partnership with this family farm. Our chef, Mélanie Serre, explains what she needs, and the varieties are planted each season. We’re almost at kilometre zero as the crow flies, which means that the vegetables are picked fresh in the morning and then served at noon on the terrace of the Elsa restaurant”, says Emmanuel Taillandier, Deputy Director and Green spokesperson for the restaurant. Herbal teas and myrtle spirit produced on this land is also on offer during events.

Refuge LPO - Club La Vigie Monte-Carlo - Monte-Carlo Beach
Jardin potager Monte-Carlo Bay Hotel and Resort

Pineapple sage, savory and thyme

A vegetable garden of aromatic herbs and flowers has also been created in the heart of the city, at the Thermes Marins Monte-Carlo.      “I noticed that there was enough surface area on the roof for a small plot, which is gradually getting bigger. We are very proud of this vegetable garden. Every morning, the chef at L’Hirondelle, Jean-Laurent Basile, goes up to see what we can use”, enthuses Jézabel Richard, Deputy Director, Green spokesperson for the restaurant and the project’s initiator.

Chef Jean-Laurent Basile - Thermes Marins Monte-Carlo

A local production

We also use crops from the 200 m2 of land in Beausoleil, tended by Terrae for the Hôtel Hermitage Monte-Carlo. And Virginie Cotta, Secretary General for the Group and CSR manager at Monte-Carlo Société des Bains de Mer concludes: “In the same vein as for these vegetable gardens, we are now looking for local land opportunities to further promote short-season species, land on which we can grow short-season fruit and vegetables such as blackcurrants, strawberries and gooseberries. The group’s ambition is therefore to cover more than 10% of our needs with local production.”

Chef Guillaume Belleyer - Pavyllon Monte-Carlo
“These initiatives are part of a wider supply policy aimed at respecting seasonal food, short supply chains and most importantly, prioritising fresh local fruit and vegetables”, explains Dimitri de Andolenko, Purchasing Director at Monte-Carlo Société des Bains de Mer.
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