Concept

Throughout the year, Patrick Mesiano, Head Pastry Chef at the Hotel Metropole Monte-Carlo and honoured by the Michelin Guide Passion Dessert award, opens the doors of the Odyssey kitchen to children aged 6 to 12. They will be able to make delicacies accordingto their desires, and discover the pleasure of pastry-makingand zero-waste cooking. Each month, the children will discover five key facts about a fruit chosen according to its seasonality. They will learn how to cook all the fruit without hrowing away any waste.

Highlights

The apprentice pastry chefs willdiscover zero-waste cooking, month after month, by cooking different fruits according to their seasonality. The sessions will start in May with apples, continue in June with cherries, go through July with apricots, continue in August with strawberries and raspberries, in September with figs and will continue with apples and pears for the winter period. The children will leave with their creations which they will be able to proudly taste with their families.

Concierge’s opinion

A great activity, lasting two hours, that children can do on their own or with their friends and family for amore responsible and environmentally friendly cooking.