The Stars’N’Bars Monaco Signs the “Mr Goodfish” Charter

 April 12, 2017

The Stars'N'Bars Monaco Signs the "Mr Goodfish" Charter
The Stars'N'Bars Monaco Signs the "Mr Goodfish" Charter



This Monegasque establishment is even more committed to preserving the environment and species.

Since 1 April 2017, the Stars’N’Bars Monaco has been a signatory to the “Mr. Goodfish” charter and is therefore committed to adapting its purchases and its menus.

The “Mr Goodfish” concept was founded in 2010 to offer an alternative to consumers by encouraging them to try new species selected from a list established by the “Mr Goodfish” campaign. This list is based on ensuring that fish are able to reproduce at least once before being caught, otherwise the stock decreases naturally and cannot be renewed.

Originally published at

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 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

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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