Our zero-waste recipes

As part of their commitments under the 2022-2026 Sustainable Development Charter for sustainable and responsible cuisine, the Monte-Carlo Société des Bains de Mer Group restaurants are adopting culinary practices designed to reduce food waste. Today we're highlighting one of the 100% zero waste recipes concocted by one of our chefs.

Chef Gollino, 1st sous-chef at the Hôtel de Paris Monte-Carlo, is a fervent advocate of sustainable cooking, and has come up with an exemplary zero-waste recipe for the occasion: Tagliatelle of chard ribs with leaf pesto.

These zero-waste practices in the kitchen not only minimise waste, but also make the most of every ingredient, transforming often neglected leftovers into culinary delights.

By using every part of the ingredients, Chef Gollino has enjoyed creating and sharing delicious dishes while respecting the environment.

Separate the chard ribs from the chard greens, reserving the leaves for making the pesto.

Trim the ribs and cut into rectangles 20cm long and 4cm wide. Cut them in half lengthways. Then cut into 1cm wide strips to make "tagliatelle", and dip in slightly lemony water. Drain and set aside in the fridge.

Peel and de-germ the half clove of garlic. Remove the leaves from the bunch of basil. Grate the Parmesan. Roast the pine nuts on a baking tray in the oven at 130°C for 15 minutes. Remove and leave to cool to room temperature.

Remove the large veins from the chard greens. Bring a pan of salted water to the boil. Blanch the greens for 1 min, then cool in a bowl of iced water. Drain and press.

Place the chard greens and basil in a blender and blend to a smooth, green purée. Transfer the purée into another recipient. In the same blender bowl (without rinsing), blend together the pine nuts, the half clove of garlic and the grated Parmesan until smooth.

Add the green purée to this mixture and the juice of half a lemon, then pour in the olive oil a little at a time while blending to emulsify the pesto. Season with salt and freshly ground pepper. Set aside in the fridge.

Roast the pine nuts on a baking tray in the oven at 130°C for 15 minutes. Remove and leave to cool to room temperature. Remove 12 basil heads and set aside in a cool place. Bring a pan of salted water to the boil.

Heat the vegetable stock in a frying pan and add the butter. Reduce to a glazed consistency, then acidify with a dash of lemon juice. Meanwhile, plunge the chard tagliatelle into salted water and cook at a simmer for 10 to 12 minutes, drain and roll in the glaze to coat them.

Arrange the pesto at the bottom of the plate, place a nest of tagliatelle on top and add 3 fresh basil heads. Sprinkle with a few roasted pine nuts.

Discover more recipes cooked by our chefs