{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Michelin chefs in Monaco explain their passion for locally grown food' data-url='/boclips/videos/5c54d7f8d8eafeecae2104fc' data-video-url='/boclips/videos/5c54d7f8d8eafeecae2104fc' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nMichelin chefs in Monaco explain their passion for locally grown food\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLEADIN:              Michelin starred chefs in Monaco are lifting the lid on their favourite foods and passions.              From a rooftop garden to the grand facade of the Louis XV restaurant, the chefs' delicacies are all influenced...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEADIN:\u003cbr/\u003e              Michelin starred chefs in Monaco are lifting the lid on their favourite foods and passions.\u003cbr/\u003e              From a rooftop garden to the grand facade of the Louis XV restaurant, the chefs' delicacies are all influenced by the sunshine and the sea.\u003cbr/\u003e              STORYLINE: \u003cbr/\u003e              It could be a private vegetable garden anywhere, but the aubergine growing here is in quite a special place.\u003cbr/\u003e              It's the private garden of chef Marcel Ravin and most days of the week he can be seen taking stock of the fruits, herbs and vegetables growing here under the eye of his gardener Jessica Sbaraglia.\u003cbr/\u003e              They have much to be pleased about today, these ripe tomatoes are rare varieties including the zebra with it's black and green skin. \u003cbr/\u003e              With their sweet juice they are not likely to be found in even the most exclusive supermarkets.\u003cbr/\u003e              Ravin is the executive chef for all the cafes and dining areas at the Monaco Bay resort, including it's Blue Bay restaurant which earned him a Michelin star in 2015.\u003cbr/\u003e              Having grown up in Martinique in the French West Indies, Ravin is comfortable cooking with all the fresh ingredients of Monagasque food.\u003cbr/\u003e              His organic garden supplies all the kitchens of the resort, which itself is unlike the austere restaurants which draw the gastronomes of Monte Carlo.\u003cbr/\u003e              The resort, while grand, is family friendly and the dishes suit a new breed of visitors to Monaco.\u003cbr/\u003e              Ravin says: \"For me, cooking it's my life, cooking is my passion and when I touch produce, my inspiration it becomes normal.\"\u003cbr/\u003e              Ravin likes to experiment with fresh tastes, his garden has flowers which taste of cassis, borage leaves which taste faintly of oysters in the sea and the perfumed exotic Japanese shiso with it's faintly anise flavour.\u003cbr/\u003e              This dish is a typical Ravin creation. The tomatoes are carefully pared and the herbs accurately placed. Then when all is in place he dribbles it with a creamy tomato froth.\u003cbr/\u003e              Ravin found his passion for this sort of food as a young boy. With his grandmother's advice he learned the importance of tasting and understanding the ingredients he cooked with.\u003cbr/\u003e              He says the flavours inspire his dishes: \"When I work in the garden I look at the product and after the combination and inspiration, it's normal for me because when I was young my grandmother taught me, Marcel, you look, you taste, and after you compose it (recipe).\"\u003cbr/\u003e              Across town is Monaco's grand old square, home to the Hotel de Paris.\u003cbr/\u003e              Inside is one, if not the, most exclusive restaurant in Monte Carlo, the Louis XV owned by Alain Ducasse - one of the most famous chefs in the world.\u003cbr/\u003e              When Ducasse was invited to open the Louis XV he was given the task of attaining three Michelin stars within four years, a feat he accomplished much sooner.\u003cbr/\u003e              The restaurant is now run by chef de cuisine Dominique Lory who demands the same exacting standards.\u003cbr/\u003e              Here luxury and elegance is the essense of everything you see, from the crystal lined ceiling at the entrance, to the soft white walls and shining glass inside the restaurant.\u003cbr/\u003e              The wine cellar is famous, this circular, temperature controlled wine room shows just a fraction of the wines they own.\u003cbr/\u003e              The kitchen runs like the mechanism of a clock, each movement is precise. And although the old adage is that: \"Too many chefs spoil the broth\", that's unlikely to happen here.\u003cbr/\u003e              Everything is tasted and checked at every stage before Lory assembles the dish.\u003cbr/\u003e              A gourmet meal is around 360-Euros, eye wateringly expensive, unless you happen to be a regular member of the jet set.   \u003cbr/\u003e              Unusually for a traditional establishment nestled between France and Italy, vegetables are elevated to a main course.\u003cbr/\u003e              Ducasse pioneered vegetarian dining here. Vegetarians can enjoy seven courses at around 180-Euros and made with the same precision. \u003cbr/\u003e              At Louis XV the vegetarian offering is called the Menu du Jardin and is heavily reliant on the seasons.\u003cbr/\u003e              As with most Monagasque chefs, Lory is passionate about using local produce to make a taste he want's you to savour.\u003cbr/\u003e              He says: \"It's important because it's a local product, and all the vegetables are a product of the sunshine. (It's) because we have incredible soil and also we have a lot of good farmers who are producing a wide variety of high quality vegetables. It would be stupid to search in other places because here we have a great heritage.\" \u003cbr/\u003e              This year Louis XV's unveiled its new menu which is heavily focussed on produce which comes from the Riviera, whether it's the seafood, the mushrooms, or the truffles.\u003cbr/\u003e              Asked what makes the food here special, Lory doesn't hesitate: \"When we make a dish, what is most important to the boys in the kitchen is when we taste that dish, and when we've finished eating, we say oh we would love to have some more. If we feel we want more it means the dish  was properly made. When a guest comes to Louis XV it must be an experience, a unique time.\" \u003cbr/\u003e              Emmanuelle Perrier, spokeswoman for all the Ducasse restaurants says the idea was to take everyday fresh Mediterrean food and turn it into an epicurians delight.\u003cbr/\u003e              It didn't only taste good, it had to look special too. But ingredients like caviar, lobster and crevettes with saffron and fresh fish stock also help.\u003cbr/\u003e              \"His idea for Louis XV here was really to make Mediterrean cuisine from, turning it from a peasant and popular cuisine, to turn it into fine dining,\" says Perrier.\u003cbr/\u003e              This is one of the signature dishes. \u003cbr/\u003e              Cuts of different fish are placed on piping hot stones, when the dish is finally served, the waiter pours stock over the stones. The fish is lightly poached in the ensuing steam of the broth. \u003cbr/\u003e              That drama though, is only for the diners because it can only be done once.\u003cbr/\u003e            \u003cbr/\u003e\u003cbr/\u003e              Monaco - 26 July 2018\u003cbr/\u003e              1. Close of aubergine growing in the roof garden of the Monte Carlo Bay Resort \u003cbr/\u003e              2. Wide zoom in of tomatoes growing in garden\u003cbr/\u003e              3. Close of tomatoes \u003cbr/\u003e              4. Wide of executive chef Marcel Ravin walking into shot in roof garden accompanied by his gardener Jessica Sbaraglia\u003cbr/\u003e              5. Mid of Ravin and gardener tasting tomatoes \u003cbr/\u003e              6. Close of Ravin eating tomato\u003cbr/\u003e              7. Tilt down of gardener showing him a rare variety zebra tomato\u003cbr/\u003e              8. Close of gardener \u003cbr/\u003e              9. Close of zebra tomatos on branch \u003cbr/\u003e              10. Close move on Japanese shiso plant\u003cbr/\u003e              11. Wide of garden and resort \u003cbr/\u003e              12. Tilt down from resort to swimming pool with deck beds to lie on \u003cbr/\u003e              13. Wide of resort BBQ cafe overlooking the sea\u003cbr/\u003e              14. Wide of Ravin and gardener \u003cbr/\u003e              15. SOUNDBITE: (English) Marcel Ravin, executive chef, Monte Carlo Bay Resort \u003cbr/\u003e              \"For me, cooking it's my life, cooking is my passion and when I touch produce, my inspiration it becomes normal.\"\u003cbr/\u003e              16. Various of Ravin creating his dish called Harvest \u003cbr/\u003e              17. Close tilt up of finished Harvest dish \u003cbr/\u003e              18. SOUNDBITE: (English) Marcel Ravin, executive chef, Monte Carlo Bay Resort \u003cbr/\u003e              \"When I work in the garden I look at the product and after the combination and inspiration, it's normal for me because when I was young my grandmother taught me, Marcel, you look, you taste and after you compose it (recipe).\"\u003cbr/\u003e              \u003cbr/\u003e              Monte Carlo, Monaco - 30 June 2011\u003cbr/\u003e              19. Various exteriors of the Hotel de Paris which has the three Michelin starred Louis XV, run by Alain Ducasse \u003cbr/\u003e              20. Internal tilt up of the corridor leading to the restaurant \u003cbr/\u003e              21. Close of the crystals hanging from the ceiling of the corridor\u003cbr/\u003e              22. Close of restaurant sign on the front desk of the restaurant \u003cbr/\u003e              23. Reflection in mirror of waiters serving in the restaurant \u003cbr/\u003e              24. Close of dressed table in restaurant \u003cbr/\u003e              25. Pan of circular temperature controlled wine store \u003cbr/\u003e              26. Close defocus on the crystal decanters \u003cbr/\u003e              27. Close of chef Dominique Lory dressing plate \u003cbr/\u003e              28. Wide of chefs in kitchen\u003cbr/\u003e              29. Tilt up of chef frying squid \u003cbr/\u003e              30. Pan from close of herbs on plates to chick pea base of dish\u003cbr/\u003e              31. Various of chef Lory dressing the dish with the herbs and then adding lobster tails and more herbs\u003cbr/\u003e              32. SOUNDBITE: (French) Dominique Lory, chef de cuisine, Louis XV\u003cbr/\u003e              \"It's important because it's a local product, and all the vegetables are a product of the sunshine. (It's) because we have incredible soil and also we have a lot of good farmers who are producing a wide variety of high quality vegetables. It would be stupid to search in other places because here we have a great heritage.\" \u003cbr/\u003e              33. Wide of menu and kitchen\u003cbr/\u003e              34. Close tilt down of menu\u003cbr/\u003e              35. SOUNDBITE: (French) Dominique Lory, chef de cuisine, Louis XV\u003cbr/\u003e              \"When we make a dish, what is most important to the boys in the kitchen is when we taste that dish, and when we've finished eating,we say oh we would love to have some more. If we feel we want more it means the dish  was properly made. When a guest comes to Louis XV it must be an experience, a unique time.\" \u003cbr/\u003e              36. Staff taking tray of food from kitchen and passing it to waiter to take to people in the restaurant \u003cbr/\u003e              37. SOUNDBITE: (English) Emmanuelle Perrier, spokeswoman, Alain Ducasse restaurants \u003cbr/\u003e              \"His idea for Louis XV here was really to make Mediterrean cuisine from, turning it from a peasant and popular cuisine, to turn it into fine dining.\"\u003cbr/\u003e              38. 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