Monaco Culinary Masters Showcase Zero-Waste Cooking for European Waste Reduction Week

In alignment with European Waste Reduction Week, Monaco is embracing a culinary strategy to combat food waste through the theme “Eat Better, Waste Less.” This initiative will be showcased at the Musée Océanographique on Wednesday, November 20, from 11 a.m. to 2:30 p.m., where five of Monaco's top chefs will demonstrate their commitment to sustainability. These chefs will prepare zero-waste dishes that emphasize the full use of seasonal ingredients, reflecting the principality’s dedication to eco-responsible practices.

The event will offer attendees a unique gastronomic experience across various locations within the museum. Highlights include Chef Laurent Piolti from Hôtel Hermitage Monte-Carlo who will present a sweet potato wafer with carrot-top pistou. Sous-Chef Mickael Vergès from Le Louis XV will offer roasted bread-flour crackers accompanied by fish head terrine. Other participating chefs, such as Jean-Laurent Basile and Laurent Colin, will serve dishes featuring fresh goat cheese with honey and garden herbs, and vegetable muffins with goat cheese, respectively, complemented by a fresh juice bar.

This culinary event not only aims to delight the palate but also to educate and inspire visitors on the impactful practices of sustainable cooking. Through creative and appealing demonstrations, Monaco’s chefs will highlight practical methods to minimize food waste, thereby reinforcing the broader objectives of European Waste Reduction Week in promoting effective resource and waste management.