Blue Bay Marcel Ravin, the art of mixed flavours
At the heart of the revival of haute gastronomy in Monaco, Blue Bay Marcel Ravin is undergoing a metamorphosis. Awarded two stars in the Michelin Guide, the humanist and visionary chef composes a poetic culinary score that blends Creole and Mediterranean influences.
A star-studded culinary journey...
With his roots in the Caribbean as his foundation, Marcel Ravin has sculpted a blend of flavours between his native Martinique and the shores of the Mediterranean. Open to the world, his sincere, crossbred cuisine is built around the seasons, as much as it reinvents itself according to inspiration. Fruit and vegetables from the Monte-Carlo Bay Hotel & Resort organic garden and fish from the "Mr Goodfish" charter, illustrate the Chef's commitment to sustainable and responsible gastronomy.
From classics to one-off creations...
Signature dishes, such as Œuf Monte-Carlo, manioc, truffle and maracuja, or daring new dishes, such as Poulet Madras "Boucan d'Enfer", feature on the menu. Renewed every three weeks, the menus offer a rich universe inspired by the garden, nature and encounters. The culinary journey continues with food and wine pairings, as well as an original combination of food and non-alcoholic flavours.
An ode to life and nature...
The design, orchestrated by Alexandra Saguet, evokes the five elements through wood panelling, plant ornaments and touches of metal. Inspired by nature, the décor in the dining room offers intimate spaces in harmony with Marcel Ravin's culinary universe. The open kitchen showcases the effervescence of the brigade, right at the heart of the action. On the terrace, the stage is set against the soothing blue of the Mediterranean.
La Table de Marcel, a place of expression
A "restaurant within a restaurant", La Table de Marcel offers its privileged guests an exceptional gastronomic experience, combining culinary arts with culture, whilst providing a unique opportunity for close contact with the Chef and his team.
La Table de Marcel stands out as a place where emotions come to life, a space imbued with daring. The Chef wants every guest to feel "as if on a cloud, floating", experiencing memorable emotions. La Table de Marcel represents the very essence of Blue Bay, and the Chef wants to turn it into a culinary laboratory in perpetual research, where daring guides a cuisine where nothing is predetermined. The product, the atmosphere of the place and an insatiable curiosity are the only reference points for this constant quest for innovation.
