Paolo Sari is a chef with a mission: to spread the word about the benefits of organic cuisine among his fellow cooks in Monaco. <br />The Venitian arrived in the principality in 2012. Two years later, his organic restaurant, L’Elsa, won its first Michelin star. <br /><br /> “I’m not composing the menu, nature does!” he says, revealing what he believes to be the secret of his success. <br /><br /> Sari wants to convert the principality’s restaurant owners to his organic ways within 3 years. His crusade starts by getting small producers within in a 200 km radius involved.<br /><br /> “The costs, in the end, are far lower, because I have no intermediaries,” he says. “So the small producer is happy, he earns more, I am happy, because I have the best products. Sometimes, even, I pay just half of what conventional products cost.”<br /><br /> Sea and Soil<br />These products are blended in a subtle balance of soil and sea.<br />Apart from vegetables, Paolo is a strictly fish and white meat chef. Red meat is out; it’s not local. Freshness is the
