Blue Bay’s Head Chef, Marcel Ravin has been awarded his first Michelin Star for his renowned and sought after culinary flair and expertise. Holding two decades worth of experience and knowledge and boasting a unique style and passion, Chef Ravin now deservingly holds this esteemed culinary award.
This achievement for the gourmet restaurant Blue Bay which celebrates its 10th anniversary this year, is an honour and the harbinger of a creative future, propelling the gastronomic restaurant into the club of elite dining destinations in Monaco. Blue Bay restaurant is located within Monte-Carlo Bay Hôtel & Resort, with its contemporary and inviting interior designed by Pierre-Yves Rochon, and stunning views looking out on to the Mediterranean. A large open plan kitchen enables Chef Ravin to supervise his guests whilst staying on top of the diverse menu of dishes and his individual and intricate presentation.
This honour recognizes the efforts made by Executive Chef Marcel Ravin, who accepted the challenge from General Manager Sergio Mangini to earn a Michelin star. Originating from the French West Indies but moving to France at the young age of 17, Chef Ravin started his culinary career at the top Relais & Châteaux hotel in Alsace. He went on to learn from some of the finest hotels and restaurants in Eastern France where he continued to shape and perfect his signature style.
Chef Marcel Ravin aims to surprise gourmets, to fire up their curiosity by taking them from one discovery to another over the courses. For example his foie gras candyfloss immediately awakes unimaginable taste buds and intrigues the diners thoughts to what’s next.
His cooking is all about taste. Faithful to his Antillean roots, he uses spices and aromatics in very subtle doses to avoid confusion in the flavours and to preserve the balance. Motivated by an inalterable passion for cooking, he works only with top quality produce and selects ingredients very carefully through suppliers he has met with in person.
General Manager Sergio Mangini has put all his energy and effort into creating the Monte-Carlo Bay Hôtel & Resort in collaboration with Chef Marcel Ravin, whose inventive culinary style fits in beautifully with the values of the Société des Bains de Mer and the expectations of an exacting clientele.
