Resolutely committed to responsible and sustainable hospitality and gastronomy, the Monte-Carole Beach opens the 2021 season with the arrival of Chef Manon Fleury at the head of the starred restaurant Elsa, 100% organic and featuring fresh wild fish.
A chef with singular talent and a dazzling career, carrying a cuisine of excellence and convictions: particularly demanding with respect to the quality and origin of products, anchored in their terroir and local ecosystem, but also and above all a pioneer in terms of “Zero waste”.
The Chef offers a unique approach to the complete use of the products, from head to tail, from fruit to stone, from flower to leaf. Manon Fleury represents a new generation of chefs aware that they have the future of gastronomy in their hands, reconciling haute cuisine, health and respect for the living.
Manon Fleury’s eco-friendly cuisine has just taken up residence on the Mediterranean from May 28, 2021
The meeting of the stories of the restaurant Elsa and Manon Fleury at the Monte-Carlo Beach undoubtedly owes nothing to chance. This legendary place has seen remarkable women mark its history, including Eileen Gray, Elsa Maxwell or more recently India Mahdavi.
Celebrate the arrival of Manon Fleury at the helm of the kitchens of the Elsa restaurant, the first 100% organic and wild fish starred restaurant, certified since 2013 by Ecocert.
“Zero waste” is indeed an inexhaustible source of inspiration! Carcass oils, peelings broth, pod creams, haulm cakes … all the product is used and magnified.
A new creative menu inspired by plants, very tasty and showcasing perfectly ripe seasonal products from nearby estates and gardens: the Jardin des Antipodes in Menton for aromatic herbs. And for fruit, the Domaine d’Agerbol on the heights of Roquebrune-Cap-Martin, whose organic vegetable production feeds Elsa at kilometer 0, from the ground to the table.
The signature dishes of Manon Fleury are supported by a talented team from the Elsa restaurant, and a new recruit Laurène Barjhoux, trained in L’Arpège at Alain Passard, whom Manon Fleury appoints assistant chef in her kitchen.
To be enjoyed from May 28:
– Gamberoni from San Remo, raspberries and nasturtium flower jelly
– Vegetable and herb pie from the garden of Agerbol
– Bream cooked in fig leaf, steamed rice, virgin sauce
Connected to nature between sea and pine forest, certified Green Globe Gold standard, the Monte-Carlo Beach has placed respect for people and the environment at the heart of its approach.
A New Beach
Last major achievement in 2021: the finalization of a new beach, which allows Monte-Carlo Beach to regain its original beach from the end of the 1930s, while protecting the site thanks to an underwater reef dike with positive biodiversity. A return to sources and nature in a preserved setting: the Pointe de la Vigie and its superb pine forest overlooking the beach is classified as an “LPO refuge” (League for the Protection of Birds).
Monte-Carlo Beach: Restaurant Elsa: opening May 28 – October 3, 2021
In 2018, when she was only 27 years old, Manon Fleury took up the reins at the Parisian restaurant Le Mermoz and delighted the critics. In 2019, she received the “Youth Prize” at the Omnivore Festival and was crowned “Young Parisian Chef of the Year” in a ranking by ELLE A Table magazine. In 2020, she was invited to a conference on creativity alongside the great Chef Anne-Sophie Pic.