{"id":86194,"date":"2021-07-08T17:01:21","date_gmt":"2021-07-08T15:01:21","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/2021\/07\/manon-fleury-on-cooking-sustainable-dishes-for-a-healthier-planet\/"},"modified":"2021-07-08T17:02:04","modified_gmt":"2021-07-08T15:02:04","slug":"manon-fleury-on-cooking-sustainable-dishes-for-a-healthier-planet","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/en\/2021\/07\/manon-fleury-on-cooking-sustainable-dishes-for-a-healthier-planet\/","title":{"rendered":"Manon Fleury on cooking sustainable dishes for a healthier planet"},"content":{"rendered":"\n

Manon Fleury is the Principality’s new culinary prodigy. Taking over Elsa’s reins, the Michelin starred restaurant at the Monte Carlo Beach, at the end of May 2021, this chef let us in on the secrets behind her culinary ethos, her desire to revolutionise the industry and what makes Monaco a unique place to work.<\/strong><\/p>\n\n

At just thirty years old, Manon Fleury is heading up one of Monaco’s finest restaurants. Elsa, her “haven of peace”, can be found right at the edge of the Principality, overlooking the turquoise waters of Roquebrune and offering guests an organic, local cuisine based on zero waste<\/a>. A fresh perspective on cooking, this chef strives to make the most of every single ingredient, refusing to throw anything away.<\/p>\n\n

A graduate from the prestigious Parisian school Ferrandi, Manon Fleury came to Monaco after working in the United States and spending a year at the head of the Parisian restaurant Le Mermoz. Diligently vying for women’s seats at the industry’s table, Monaco Tribune met up with the woman inspiring sustainable change in her kitchen. \n \n<\/p>\n

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A post shared by Manon Fleury (@manonfleury__)<\/a><\/p><\/div><\/blockquote>