It could be a private vegetable garden anywhere, but the aubergine growing here is in quite a special place.
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.
They have much to be pleased about today, these ripe tomatoes are rare varieties including the zebra with it's black and green skin.
With their sweet juice they are not likely to be found in even the most exclusive supermarkets.
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.
Having grown up in Martinique in the French West Indies, Ravin is comfortable cooking with all the fresh ingredients of Monagasque food.
His organic garden supplies all the kitchens of the resort, which itself is unlike the austere restaurants which draw the gastronomes of Monte Carlo.
The resort, while grand, is family friendly and the dishes suit a new breed of visitors to Monaco.
Ravin says: "For me, cooking it's my life, cooking is my passion and when I touch produce, my inspiration it becomes normal."
Harvest
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.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.
He says the flavors 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)."
Across town is Monaco's grand old square, home to the Hotel de Paris.
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.
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.
The restaurant is now run by chef de cuisine Dominique Lory who demands the same exacting standards.
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.
The wine cellar is famous, this circular, temperature controlled wine room shows just a fraction of the wines they own.
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.
Everything is tasted and checked at every stage before Lory assembles the dish.
Vegetarian Dining
Unusually for a traditional establishment nestled between France and Italy, vegetables are elevated to a main course.Ducasse pioneered vegetarian dining here. Vegetarians can enjoy seven courses at around 180-Euros and made with the same precision.
At Louis XV the vegetarian offering is called the Menu du Jardin and is heavily reliant on the seasons.
As with most Monagasque chefs, Lory is passionate about using local produce to make a taste he want's you to savor.
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."
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.
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."
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.
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.
"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.
This is one of the signature dishes.
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.
That drama though, is only for the diners because it can only be done once.