Hôtel de Paris signs up to Mr. Goodfish programme

The Hôtel de Paris Monte-Carlo is the latest institution in Monaco to commit to the promotion of sustainable consumption of seafood products by joining the Mr. Goodfish programme.
Following on from the Hôtel Hermitage Monte-Carlo in 2015, Monte-Carlo Bay Hotel and Resort and Thermes Marins Monte-Carlo in 2016, and Café de Paris Monte-Carlo in 2019, the Hôtel de Paris Monte-Carlo – in partnership with the Prince Albert II of Monaco Foundation – signed up to the sustainability initiative on Tuesday 18th August.
Managing Director of the Hôtel de Paris Monte-Carlo Ivan Artolli joined Vice-President and Managing Director of the Prince Albert II of Monaco Foundation for the signing of the Mr. Goodfish partnership agreement at the Salon Churchill of the Le Grill restaurant.
“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 Prince Albert II of Monaco Foundation,” said Ivan Artolli, Managing Director of the Hôtel de Paris Monte-Carlo. “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.”
Launched in 2010 under the aegis of the Nausicaa aquarium, the Mr. Goodfish programme was born of a simple observation: today, too many fish species are overly consumed and threatened with extinction while many others are barely known, abundant and, above all delicious.
The Prince’s Foundation has co-ordinated the Mr. Goodfish programme in the entire south-east region of France and Monaco since 2013, further to its commitment to preserving marine species. It is for this reason that the Hôtel de Paris Monte-Carlo has committed to the cause.
All the Hôtel de Paris Monte-Carlo restaurants under Executive Chef Franck Cerutti are committed to promoting on their menus the species of fish that are specifically recommended on the Mr. Goodfish lists. This spirit of sustainable fishing will find its place on the menus of the hotel’s restaurants in a genuine commitment pledge.
Some of the dishes to be incorporated this autumn in the Mr. Goodfish programme include chilled blue lobster in a crunchy marinade and fines herbs; locally sourced gilt-head bream; saffron and samphire risotto with cuttlefish and tempura fried squid; and Mediterranean sea bass fillet baked on embers with an aïoli garnish.
The Mr. Goodfish logo will be added to the menus and dishes that are part of the programme will be clearly identified.
Photo:©Michael Alesi/Direction de la Communication