Blue Bay Marcel Ravin, the art of mixed flavors
At the heart of Monaco's haute gastronomy revival, Blue Bay Marcel Ravin is undergoing a metamorphosis. Consecrated with two stars in the Michelin Guide, the humanist and visionary Chef composes a poetic culinary score, between Creolity and the Mediterranean.
A star-studded culinary voyage...
With the Caribbean as his foundation, Marcel Ravin, honored by the Grandes Tables du Monde, sculpts a blend of flavors 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.
Fruits and vegetables from the Monte-Carlo Bay Hotel & Resort's organic kitchen garden, fish from the "Mr Goodfish" charter, illustrate the Chef's commitment to sustainable and responsible gastronomy.
Between must-haves and ephemeral creations...
Signature dishes, such as Œuf Monte-Carlo, manioc, truffle and maracuja, or daring novelties, such as Poulet Madras "Boucan d'Enfer", are featured on the menu. Renewed every three weeks, the menus reveal a rich universe, nourished 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 aromas.
An ode to life and nature...
The design, orchestrated by Alexandra Saguet, evokes the five elements through woodwork, plant ornaments and metal accents. In this nature-inspired setting, the dining room offers intimate spaces in harmony with Marcel Ravin's culinary universe. As for the open kitchen, it shows off the effervescence of the brigade, right at the heart of the action. On the terrace, the show is set against the soothing blue of the Mediterranean.
La Table de Marcel, a place for self-expression
A "restaurant within a restaurant", La Table de Marcel offers its privileged guests an exceptional gastronomic experience, combining the culinary arts with culture, while allowing a unique proximity to the Chef and his team.
La Table de Marcel stands out as a place where emotions come to life, a space imbued with audacity. The chef aims to make every guest feel "as if on a cloud, floating", experiencing memorable emotions. La Table de Marcel represents the very essence of Blue Bay Marcel Ravin, and the chef wishes to make it a culinary laboratory in perpetual research, where audacity 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. Wednesday to Saturday
- Dinner from 7:30pm to 10:30pm
Tuesday to Saturday in July/August |