I was born in Martinique. In 2005 I traded one rock for another, traveling from Martinique's Diamond Rock to the Rock of Monaco. I arrived in Monaco that year just as Monte-Carlo Bay Hotel & Resort was opening, and when we decided to plant an urban vegetable garden. It brought back all my childhood memories and to my grandmother’s garden. She built what I like to call the mind palate that I find in my cooking today. I have always had a deep connection with the earth and nature.
For me, cooking local, seasonal, freshly harvested fruits and vegetables is more than a commitment, it’s a priority."
GARDEN GASTRONOMY EXPERIENCE
Marcel Ravin unveils his bold culinary creations at the Blue Bay
"Vegetables are the heart of every dish in my restaurant. They are the key element in the composition and design of my recipes. They determine which fish or meat will truly inspire emotion. It’s a world in which I use the gifts nature provides to create an experience. That experience awakens all the senses. Putting different elements together is human, and it turns that moment into something intimate, a shared bubble." Marcel Ravin
At "La Table de Marcel", the Garden Gastronomy will feature six or eight small bites, bursting with flavor, paired with Veuve Clicquot La Grande Dame. The small bites vary according to the season and the harvest from the vegetable garden.
"La Table de Marcel" isn’t experimental, it’s experiential!
THE CHEF'S RESTAURANT
Blue Bay is the gourmet restaurant at the Monte-Carlo Bay Hotel & Resort in Monaco.