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Carrot with cumin, pesto of carrot greens, fresh juice of oranges and ginger

Recipe for 4 people

-2 bunch orange carrots
-2 yellow carrots
-2 red carrots

Using a peeler, make pretty shavings from the yellow, orange and red carrots.

Blanch in salted water for 20 seconds and cool immediately in ice water. Dry well and shape into cones.

Garnish red carrots with carrot puree, yellow carrots with pesto made from carrot greens and orange carrots with carrot jam.

Peel 8 thin carrots and cook in boiling salted water. Let cool and cut into pieces about two inches long. Place the carrot pieces in a circle in the center of the plate. Garnish the center with the carrot puree and the pesto made from carrot greens.

Carefully and harmoniously place the individual stuffed carrot leaves (shavings) on top.

Season with a dash of olive oil, fleur de sel and piment d’Espelette.

Spread the fresh juice of carrot, orange and ginger all around.

Chef Mélanie-Serre. © MONTE-CARLO Société des Bains de Mer

Carrot puree
-125g carrot tops
-35g soft butter
-0,250 l vegetable broth

Dice the carrots and heat them in a pot together with the butter. Once they are almost translucent, add the vegetable broth and cook for a few more minutes. Puree in a blender and season to taste.

Pesto from carrot greens
25g toasted almond flakes
-50g carrot greens
-35g Parmesan cheese
-1 clove of garlic, degerminated
-75ml olive oil

Blend all ingredients in a blender.

Juice from carrots, oranges and ginger
-150g carrot peels
-4 oranges, raw & peeled
-15g ginger

Process everything with the help of a juicer. Then refrigerate and season just before serving (olive oil, salt and piment d’Espelette).

Carrot jam
-150g carrots
-20ml orange juice
-½ orange
-½ lemon
-½ teaspoon 4 spices (cinnamon, ginger, clove and nutmeg)
-100g sugar

Peel the carrots and grate them with the help of a food processor. Wash the lemon and the orange. Cut the lemon into cubes, keeping half of the peel. Peel the orange and cut it into small pieces. Remove the white skin from the orange peels and cut the zests into fine julienne strips. In a saucepan, bring the lemon, orange, 500 ml water and carrots to a boil. Boil for 40 minutes. Add the orange juice, spices and sugar. Simmer over low heat for another 40 minutes, stirring regularly. Pour into jars and leave to cool, inverted, for a few hours.

© MONTE-CARLO Société des Bains de Mer

Elsa – Monte-Carlo Beach

The ideal place for culinary flights of fancy is Monaco’s top restaurant, Elsa. Famous for its 100-percent organic cuisine, Elsa serves only organically grown produce, from regional growers or the hotel’s own vegetable garden. On the luxurious all-white terrace of the Hotel Monte-Carlo Beach, a member of the Relais & Châteaux association, diners can now enjoy the fancy creations of award-winning new chef Mélanie Serre from Paris. The focus is on seafood, wild-caught fish and organic vegetables. “My cuisine is a mix of delicious food and elegance. That’s why I like to work with just one or two ingredients and create different variations,” says Serre, describing her exclusive cooking style.

Monte-Carlo Société des Bains de Mer 

Since 1863, Monte-Carlo Société des Bains de Mer has been synonymous with a unique lifestyle. A resort unique in the world, it represents pure luxury: two casinos, including the prestigious Casino de Monte-Carlo, four hotels (Hôtel de Paris Monte-Carlo, Hôtel Hermitage Monte-Carlo, the Relais & Châteaux Monte-Carlo Beach, Monte-Carlo Bay Hotel & Resort), the Therme Marins Monte-Carlo and 30 restaurants, including four restaurants awarded a total of seven stars in the Guide Michelin. A nightlife stronghold, the group offers a wide range of events. The renovation of the Hôtel de Paris Monte-Carlo, the design of One Monte-Carlo (luxury residences, shopping, restaurants, conference center) and the new Place du Casino are helping to make Monte-Carlo the most exclusive hotspot in Europe.


Hotel Monte-Carlo Beach Relais & Châteaux
Avenue Princesse Grace
06190 Roquebrune-Cap Martin

+33 4 93 28 66 66

+377 98 06 25 25

Monte-Carlo Beach: open from 12th of May until 2nd of October 2022 

Restaurant Elsa: open from 12th of May until 2nd of October 2022

Lunch – starter / main course / dessert 68 € during the week, 88 € on weekends and holidays / 5-course discovery menu €138

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