Three new Monte-Carlo Société des Bains de Mer establishments join the Mr. Goodfish programme

On Thursday 2 April, in the Salon Régence of the Hôtel Hermitage Monte-Carlo, Stéphane Valeri, Chairman and CEO, and Paul Ruchon, Head of Mission for Mr. Goodfish, signed three new agreements with the European Mr. Goodfish programme. Amazónico Monte-Carlo, Mada One and Hôtel Hermitage Monte-Carlo (Limun Bar and room service) have joined the 15 Group establishments that have already signed, bringing to 18 the number of establishments committed to environmentally-friendly fishing.

Indeed, since 2015, the Groupe Monte-Carlo Société des Bains de Mer has been a loyal partner of Mr. Goodfish, first with the Vistamar, now Le Pavyllon Monte-Carlo* at the Hôtel Hermitage Monte-Carlo. Later, other establishments 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, Café de Paris Monte-Carlo in 2019, Le Grill* at Hôtel de Paris Monte-Carlo in 2020, Elsa Marcel Ravin*, Le Deck and Maona Monte-Carlo at Monte-Carlo Beach and Le Salon Rose and Le Train Bleu at Casino de Monte-Carlo in 2024, followed by L'Orange Verte, L'Abysse Monte-Carlo**, Marlow, Em Sherif Monte-Carlo and Hôtel de Paris Monte-Carlo (wellness and room service cuisine) in 2025.

Created 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 encourages the sustainable consumption of seafood. It is based on a number of criteria: the species' diet, farming practices, minimum size and the fishing season outside breeding periods. Four times a year, Mr. Goodfish proposes a list of seafood products available on the market that meet the requirements of sustainability and respect for resources. For their part, signatory restaurants undertake to offer at least two dishes from this list and to inform their customers by means of a logo.

"I would like to pay tribute to the involvement of all our chefs, their teams and restaurant managers, who play an active role on a daily basis in the collective drive we are supporting to promote sustainable development. Their support is proof of their desire to fully integrate the challenges of preserving marine resources, and more broadly of a strong intention to offer cuisine that is increasingly sustainable and respectful of the seasons", said Stéphane Valeri.