Plenty more fish in the sea at the Hotel de Paris

Throughout the world, too many marine species are over-fished and threatened with extinction, while others are abundant and just as delicious.  Next time you order, ask if your Monaco restaurant is part of the world’s most ambitious sustainable fishing projects…

If we’ve learnt anything about food in the last twenty years, it is that the best dishes are created with ingredients that are fresh and locally-sourced. But if we want that to continue, we also have to make sure there’s enough food to go round. With 35% of the global fishing stock at threat from over-exploitation, the fear is that without proper attention, some of the most popular seafood may simply disappear from our menus.

Monaco continues to develop a powerful reputation for sustainability, and that extends to the oceans too. That’s why, since 2013, the Prince Albert II foundation has been promoting the ‘Mr Goodfish’ sustainable fishing programme – not only in Monaco but also in the wider south-east France region.

The Hotel de Paris has become the latest prestigious institution to support the initiative in Monaco, following the lead of the Hôtel Hermitage, the Monte-Carlo Bay Hotel & Resort and Thermes Marins Monte-Carlo, and the Café de Paris Monte-Carlo.

At a meeting in the hotel’s ‘Le Grill’ restaurant on 18 August 2020, Managing Director Ivan Artolli met with Olivier Wenden, Vice-President and Managing Director of the Prince Albert II foundation to sign the Mr.Goodfish partnership agreement.

“Like other Société des Bains de Mer establishments, it seemed vital to us to participate in the Mr.Goodfish programme to preserve our marine species, alongside the Fondation Prince Albert II de Monaco,” said Mr Artolli. “Our objective should be a shared one: to promote a shift in mentalities and awareness of the importance of preserving our planet at all levels.”

Left to right: Philippe Gollino, Olivier Wenden, Ivan Artolli, Patrick Laine 

From now on, the spirit of sustainable fishing will find its place on the menus of the hotel’s restaurants. This autumn’s dishes in the Mr.Goodfish programme include chilled blue lobster in a crunchy marinade with fines herbes; locally sourced gilt-head bream; saffron and samphire risotto, tender cuttlefish & tempura-fried squid; and Mediterranean sea bass fillet baked on embers with an aïoli garnish.

The hotel’s increasingly demanding international clientèle are aware of the importance of environmental sustainability. In 2019 it was awarded with the prestigious Green Globe certification, in recognition of all the sustainable and environmental inititaives undertaken by the hotel. Joining the Mr.Goodfish programme was an obvious next step.