Tasting Edible Flowers at the Monte-Carlo Bay

 March 30, 2017

Terre de Monaco
Terre de Monaco



Terre de Monaco is offering an edible flower tasting at the Monte-Carlo Bay on 6 April 2017 at 6 p.m.

Jessica Sbaraglia, founder of “Terre de Monaco,” is offering a tasting of edible flowers from the vegetable garden. This is an opportunity to discover some original recipes and find out more about different varieties of these flowers.

The tasting will take place in the vegetable garden cultivated by Terre de Monaco at the Monte-Carlo Bay.

Following this event (approximately 1 hour), participants will leave with a small box of flowers to taste at home!

Tasting of edible flowers by Terre de Monaco at the Monte Carlo Bay

Thursday 6 April at 6 p.m.
Price: 35 € including all taxes

Registration on:


Further Information: contact@terredemonaco.com

Originally published at VisitMonaco.com

Monaco Gourmand . Signature Dishes of the Principality of Monaco

Monaco’s first gourmand book was launch last December 2016 as the number one release in wine pairing at Amazon.com allows gastronomy lovers to discover the excellence of the Principality of Monaco thanks to recipes and interviews with Executive Chefs who hold together over 50 Michelin stars.

Signature Dishes of the Principality of Monaco is a distinctive publication highlighting the exceptional culinary scene of the Principality, whilst focusing on gastronomical specialities and offering an overview of the heritage of Monaco. The publication is available with free European delivery through Club Vivanova or with international delivery through Amazon.com.

Thanks to the invaluable help from the Monaco Government Tourist Office in New York and the Prince Albert II of Monaco Foundation, authors Bradley Mitton and Zsolt Szemerszky are showcasing the most excellent restaurants in Monaco. This culinary guide offers its readers a unique experience as they offer a rare insight into the characters and personalities behind these wonderful gastronomical locations.

This is an exceptional joint effort thanks to the supportive chefs include Alain Ducasse, Benoît Witz, Christophe Cussac, Christophe Dupuy, Dominique Lory, Jean-Claude Brugel, Joël Robuchon, Marcel Ravin, Paolo Sari, Philippe Joannès and Takéo Yamasaki as well as accommodating sommeliers including Damien Borghi, Noël Bajor, Frédéric Woelffle and Massimo Sacco.

The book is available:


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