The Chef of the Monte-Carlo Bay Creates Excitement in Tokyo

Chef Marcel Ravin is taking his culinary journey of discovery abroad

The Monte-Carlo Bay Hotel & Resort is renowned for chef Marcel Ravin's fusion food.  For three days, from 25 to 27 February, Marcel Ravin will be offering a chance to try his cuisine at the "Terrace On The Bay" restaurant at the Nikko Hotel in Odaiba, Tokyo.  His visit to the Nikko Hotel will culminate in a grand private evening event.

From 1 to 3 March, in association with his friend, chef Keisuke Matsushima, a Michelin-starred chef in Nice and Tokyo, he will officiate at the "I" restaurant in Harajuku, Tokyo.

After New York and Beirut, this event in Japan will raise the profile of this chef, who has been sharing his unusual, exciting rise to fame with his guests since 2005.

He is the author of a recipe book entitled "D’un Rocher à l’autre" ("From One Rock to Another") and describes himself as an artisan and a man in harmony with nature.  He prefers to use seasonal products and creates linkages between his native country, Martinique, with Monaco and the great capitals, where he exports his art … of giving pleasure.

For an altruist like Marcel Ravin, the greatest signs of success are the smiles of satisfied clients, including the most demanding among them.  So, in Japan, he'll be recreating some of his most iconic dishes, including his famous "Organic hen's egg with cassava and truffles with a passion fruit sauce."