Blue Bay Marcel Ravin, the art of mixed flavours
At the heart of the revival of haute gastronomy in Monaco, the Blue Bay Marcel Ravin is undergoing a metamorphosis. Awarded two stars in the Michelin Guide, the humanist and visionary chef has composed a poetic culinary score that blends Creole and Mediterranean influences.
A star-studded culinary journey...
With the Caribbean as his foundation, Marcel Ravin, honoured by the Grandes Tables du Monde, carves out 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's organic kitchen garden and fish that comply with the "Mr Goodfish" charter illustrate the Chef's commitment to sustainable and responsible gastronomy.
From must-tries to ephemeral creations...
Signature dishes, such as Œuf Monte-Carlo, manioc, truffle and maracuja, and daring new dishes, such as Poulet Madras "Boucan d'Enfer", are all 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. In this décor inspired by nature, 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 of 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 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 Marcel Ravin, and the chef wants to make it 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. Wednesday to Saturday
- Dinner from 7.30pm to 10.30pm
Tuesday to Saturday in July and August |