Three new Monte-Carlo Société des Bains de Mer establishments have joined the Mr. Goodfish scheme

It was in the Salon Régence at the Hôtel Hermitage Monte-Carlo that the Deputy Chairman, Stéphane Valeri, and Paul Ruchon, Project Manager for Mr. Goodfish, signed three new agreements with the European Mr. Goodfish programme on Thursday 2 April. Amazónico Monte-Carlo, Mada One and the Hôtel Hermitage Monte-Carlo (Limun Bar and room service) have thus joined the Group’s 15 establishments that are already signatories, bringing the total number of venues committed to environmentally responsible fishing to 18. 
 
Indeed, since 2015, the Monte-Carlo Société des Bains de Mer Group has been a loyal partner of Mr. Goodfish, starting with the Vistamar, which became Le Pavillon Monte-Carlo* at the Hôtel Hermitage Monte-Carlo. Subsequently, other establishments have also joined the programme: L'Hirondelle at the Thermes Marins Monte-Carlo in 2016, the Blue Bay Marcel Ravin** at the Monte-Carlo Bay Hotel & Resort in 2017, the Café de Paris Monte-Carlo in 2019, Le Grill* at the Hôtel de Paris Monte-Carlo in 2020, Elsa Marcel Ravin*, Le Deck and Maona Monte-Carlo at the Monte-Carlo Beach, and Le Salon Rose and Le Train Bleu at the Casino de Monte-Carlo in 2024, followed by L'Orange Verte, L’Abysse Monte-Carlo**, Marlow Monte-Carlo, Em Sherif Monte-Carlo and the Hôtel de Paris Monte-Carlo (catering for the wellness area and room service) in 2025.
 
Launched in 2010 by the Acquario di Genova in Italy, the Aquarium Finisterrae in Spain and Nausicaá – Centre National de la Mer, the European Mr. Goodfish programme promotes the sustainable consumption of seafood. It is based on several criteria: the species’ diet, farming practices, minimum size and fishing season outside breeding periods. Four times a year, Mr. Goodfish publishes a list of seafood products available on the market that meet sustainability and resource conservation requirements. Participating restaurants, for their part, commit to offering at least two dishes from this list and to informing customers via a logo. 
 
“I would like to commend the commitment of all our chefs, their teams and restaurant managers, who actively contribute, on a daily basis, to the collective effort we support in favour of sustainable development. Their commitment demonstrates a desire to fully integrate the challenges associated with the preservation of marine resources, and more broadly, a strong intention to offer cuisine that is increasingly sustainable and respectful of the seasons,” said Stéphane Valeri.