Paolo Sari is a chef with a mission: to spread the word about the benefits of organic cuisine among his fellow cooks in Monaco.
The Venitian arrived in the principality in 2012. Two years later, his organic restaurant, L’Elsa, won its first Michelin star.
“I’m not composing the menu, nature does!” he says, revealing what he believes to be the secret of his success.
Sari wants to convert the principality’s restaurant owners to his organic ways within 3 years. His crusade starts by getting small producers within in a 200 km radius involved.
“The costs, in the end, are far lower, because I have no intermediaries,” he says. “So the small producer is happy, he earns more, I am happy, because I have the best products. Sometimes, even, I pay just half of what conventional products cost.”
Sea and Soil
These products are blended in a subtle balance of soil and sea.
Apart from vegetables, Paolo is a strictly fish and white meat chef. Red meat is out; it’s not local. Freshness is the
The Venitian arrived in the principality in 2012. Two years later, his organic restaurant, L’Elsa, won its first Michelin star.
“I’m not composing the menu, nature does!” he says, revealing what he believes to be the secret of his success.
Sari wants to convert the principality’s restaurant owners to his organic ways within 3 years. His crusade starts by getting small producers within in a 200 km radius involved.
“The costs, in the end, are far lower, because I have no intermediaries,” he says. “So the small producer is happy, he earns more, I am happy, because I have the best products. Sometimes, even, I pay just half of what conventional products cost.”
Sea and Soil
These products are blended in a subtle balance of soil and sea.
Apart from vegetables, Paolo is a strictly fish and white meat chef. Red meat is out; it’s not local. Freshness is the
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