Marine Educative Area "Generation 4": Meeting Marcel Ravin

As part of the "sustainable menu" project led by the 7^ème A students of Fontvieille School, an exceptional meeting was organized this morning at the Monte-Carlo Bay Hotel & Resort. Chef Marcel Ravin, with two Michelin stars, welcomed the children to guide them in their initiative.

The morning began with a presentation of the vegetable garden, emphasizing the importance of using everything that is grown. The children were thus made aware of "making the most" of the land, not wasting, and cooking everything a vegetable can offer. For example, they discovered that one does not only consume the seeds of broad beans but that the pods can also be "worked" to accompany a dish. The key, according to Chef Marcel Ravin's advice, is to "add flavor to things to be able to eat them."

The second step involved identifying the ingredients that could be used for their sustainable menu based on the knowledge and wishes of the children. After emphasizing the importance of prioritizing local products and considering the seasonal cycle, Chef Marcel Ravin led the children to more precisely target the components of their future menu.

These various exchanges allowed the children to finalize their menu, including appetizer, main course, dessert, and all the culinary advice (menu verbalization included) to inspire everyone to embrace sustainable eating at the end of their project.

A big THANK YOU to Chef Marcel Ravin for his availability, kindness, and valuable advice!

A big THANK YOU also to the entire team at Monte-Carlo Bay Hotel for welcoming the children with such care!