Blue Bay Marcel Ravin
Monaco, France
β2 Stars
The Experience
From Michelin Guide
After moving from Martinique to Monaco and from Alsace to Belgium, Marcel Ravin, who exhibits a distinct culinary personality, signs off on creative cuisine that transports us to the West Indies. With flawless technical prowess (superb sauces), he recounts his personal history, including his happy youth spent in Martinique. He references the dishes cooked by his grandmother (calalou, blaff, next day's bread), which he reinterprets with panache, incorporating the fine ingredients of these parts: poultry and veal from Piedmont, fish from the Mediterranean, vegetables and aromatic herbs from the kitchen garden. An appealing cuisine bursting with West Indian flavours, nicely rounded off by the fruity and spicy creations of pastry chef Floriane Grand. Sit back and enjoy this culinary experience in the lavish setting of the Monte Carlo Bay Hotel and Resort, on the edge of the Larvotto Peninsula, with a superb terrace opening out onto the sea.
Unique Things
From Visitor Experiences
Fusion of Caribbean and Mediterranean Flavors
Blue Bay Marcel Ravin uniquely blends Creole influences from Chef Marcel Ravin's native Martinique with Mediterranean cuisine, creating a poetic culinary score that is both sincere and crossbred, reflecting seasonal ingredients and inspiration. This fusion is a hallmark of the restaurant's identity and distinguishes it from typical Mediterranean fine dining.Commitment to Sustainable and Responsible Gastronomy
The restaurant sources fruit and vegetables from the Monte-Carlo Bay Hotel & Resort's organic garden and fish from the "Mr Goodfish" charter, underscoring its dedication to sustainability and responsible sourcing. This commitment is integrated into the haute gastronomy experience, aligning luxury dining with environmental consciousness.Panoramic Sea Views with an Open Kitchen Concept
Blue Bay offers a stunning seaside setting with panoramic Mediterranean views and an open kitchen concept. This design allows guests to engage visually with the culinary process while enjoying the elegant decor and serene atmosphere, enhancing the overall sensory dining experience beyond just the food.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin two-starred Blue Bay Marcel Ravin in Monaco, reflecting the chef's blend of Caribbean and Mediterranean influences, include:
Organic Egg: Used in the signature dish "Εuf Monte-Carlo," this ingredient is combined with cassava, truffle, and passion fruit to create a refined and poetic culinary experience that highlights the chef's creativity and respect for quality produce.
Cassava (Manioc): A staple from the Caribbean, cassava is incorporated into dishes like the organic egg preparation, providing a unique texture and flavor that bridges West Indian and Mediterranean culinary traditions.
Black Truffle: This luxurious ingredient adds depth and earthiness to dishes such as the organic egg with cassava and passion fruit, emphasizing the fusion of local Mediterranean luxury with Caribbean roots.
Passion Fruit (Maracuja): Featured in the passion fruit emulsion or juice accompanying signature dishes, passion fruit brings a bright, fruity acidity that balances the richness of other components and reflects the chef's Caribbean heritage.
Fresh Fish and Seasonal Vegetables: Sourced sustainably from local producers and the hotel's organic garden, these ingredients underscore the restaurant's commitment to responsible gastronomy and seasonal freshness, often integrated into inventive dishes that combine Mediterranean and Caribbean flavors.
These ingredients are not only central to the restaurant's signature dishes but also embody Chef Marcel Ravin's philosophy of creating a poetic, emotional culinary journey that fuses his Martinique roots with Monaco's Mediterranean terroir.