SBM Chefs take part in a charitable initiative
Monte-Carlo Société des Bains de Mer is actively pursuing charitable actions to support the Monegasque medical profession during the Covid-19 health crisis, and also for years with the collaboration of the Group’s hotels with local associations such as the Guardian Angels of Monaco, MIR, Restos du Cœur etc.
This April it is with the Solidarpole association that the Chefs of the Group are committing to a solidarity action intended for the Fourneau Economique in Nice, a humanitarian association that comes to the aid of the most disadvantaged through the distribution of meals.
Chefs with a big heart alongside Solidarpole
On April 6, 8, 10 and 12, the Chefs of the Monte-Carlo Société des Bains de Mer Group are joining forces with volunteer employees to provide packed lunches for needy people. A charitable action carried out in partnership with Solidarpole, a Monegasque association combining the objective of economic growth and ecological and social awareness. Meals will be distributed in the form of a packed lunch at the Fourneau Economique in Nice.
“We are proud of these initiatives put in place by our Chefs who support the continued action of Monegasque charities such as Solidarpole”, notes Jean-Jacques Pergant, Director of Hotel Operations of the Monte-Carlo Société des Bains de Mer Group.
12 Warm-Hearted Chefs
For this action, 12 chefs are mobilizing collectively and in teams of three to create packed lunches made up of a starter, a main course and a dessert using local and healthy products. For example, Thierry Saez Manzanares, Chef of the Casino de Monte-Carlo, will offer a salad of tomatoes and mozzarella, tapenade and basil, he will join forces with Chef Franck Lafon from the Café de Paris Monte-Carlo who will offer a back of salmon, pan-fried with citrus quinoa. The Pastry Chef of Café de Paris Monte-Carlo, Cyril Natta, will complete this trio and make for the occasion a dessert based on vanilla cabbage and red berries.
The 12-strong group of Resort chefs take turns over four days to distribute a total of at least 340 packed lunches. A charitable action that is part of the committed societal approach of the Monte-Carlo Société des Bains de Mer Group. Originally, this charitable action was initiated by the Monte-Carlo Bay Hotel & Resort and Chef Marcel Ravin since 2016 and had a nice snowball effect involving all of the Resort’s Chefs for this week of solidarity lunches in 2021.
The other participating chefs: Jean-Philippe Borro (Hôtel Hermitage Monte-Carlo), Richard Rubbini (Sporting Monte-Carlo), Nicolas Baygouri (Hôtel Hermitage Monte-Carlo), Marcel Ravin (Monte-Carlo Bay Hotel & Resort), Bertrand Duby (Mada One), Floriane Grand (Monte-Carlo Bay Hotel & Resort), Patrick Laine (Hôtel de Paris Monte-Carlo), Jean Laurent Basile (Thermes Marins Monte-Carlo), Cedric Campanella (One Monte-Carlo).
