During “Monaco Ocean Week,” various labels and initiatives are joining forces to raise public awareness of the sustainable consumption of seafood and the tools that can act as a guide when making choices.
The program of the “Sea to Plate” campaign, which will take place on 1 April at the Stars’N’Bars, is as follows:
Tasting sustainable seafood products with chefs, Stands and activities for families
A “fishing/consumption” workshop: Catching the right sized fish
A “fishing/consumption” workshop: Buying the right sized fish
A biodiversity workshop: Replacing consumed species in their living environment.
A fun wall – “This is not an April Fool” – will be set up, on which visitors will be invited to write a message for the oceans.
From Sea to Plate,
An event to raise public awareness of the sustainable consumption of seafood
Stars’N’Bars 1 April 2017 from 10 a.m. to 2 p.m.
Full info: www.monacooceanweek.org
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: