BOX: From kitchen garden to plate

This is a key initiative to which the group and Marcel Ravin are committed. The Michelin-starred chef, who heads up the team at the Monte-Carlo Bay Hotel & Resort, works with local, seasonal produce grown in the 400-sqm market garden installed on the establishment’s roof. “It’s an extension of his cooking in the soil,” says Jessica Sbaraglia, founder of Terrae, who has been managing this kitchen garden under the chef’s supervision for five years. Local vegetables are grown here, along with heritage varieties such as purple kohlrabi, and those which reflect the chef’s Martinican roots: sweet potatoes, chayote and okra brought back by Ravin himself. “It’s more than organic because we take extra care of our vegetables, which are cultivated by hand following the principles of permaculture,” explains Jessica Sbaraglia, who organises visits and educational workshops. She also looks after a kitchen garden in Beausoleil for Hôtel Hermitage Monte-Carlo, and grows aromatic plants on the terrace of Hirondelle restaurant at the Thermes Marins Monte-Carlo. The group is currently looking for other local land opportunities to expand its short food supply network.