Veuve Clicquot
  • Our Champagnes
    • Our Champagnes
      Menu link
      • Champagne Brut Yellow Label
      • Champagne Extra Brut Extra Old
      • Champagne Rosé
      • Champagne Demi-sec
      • Veuve Clicquot Rich
      • Champagne Vintages
      • La Grande Dame
      • Veuve Clicquot Arrow
    • ICONS
      • Ice Jacket
      • Ice Box
      • Clicquot Arrow
      • Fridge
    • Food Pairing
      • Cheese Pairing
      • The New Makers
  • LA GRANDE DAME
    • La Grande Dame
      Menu link
      • La Grande Dame 2015 by Paola Paronetto
      • La Grande Dame 2012 x Yayoi Kusama
      • Creative Makers
      • Garden Gastronomy
      • Parcelle ‘Clos Colin’
    • Latest Vintages
      • La Grande Dame 2015
      • La Grande Dame 2012
      • La Grande Dame Rosé 2012
      • La Grande Dame 2008
      • La Grande Dame Rosé 2008
  • Our House
    • Art of Champagne
      Menu link
      • The Vineyard
      • The Harvest
      • From Vine to Wine
      • Our Eco-Commitments
    • Culture Clicquot
      • New Global Brand Campaign
      • "Solaire Culture", a contemporary exhibition
      • Madame Clicquot
      • Our History
  • Visit Us
    • Book a cellar visit
    • Organize a private event
  • POLO CLASSIC
  • WHERE TO BUY
Newsletter Veuve Clicquot
  • Facebook
  • Spotify
  • Youtube
  • Instagram
  • Pinterest
Change country / region

Marcel Ravin

"I’m Marcel Ravin, Executive Chef at Monte-Carlo Bay Hotel & Resort and head of its Michelin-starred restaurant, Blue Bay, in Monaco.

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."

Marcel Ravin

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!

Book your experience

THE CHEF'S RESTAURANT

"Our vegetable garden is my inspiration"
“Our goal was to unite these two worlds: Champagne and the Garden. We wanted to bring fine wine and beautiful vegetables together as one.” Marcel Ravin
Play
"La Table de Marcel"
Inside, the open kitchen offers a peek at the effervescence of the chef and his team. “La Table de Marcel” provides a more intimate experience with the chef; it’s like a little perch for two. Outside, guests enjoy a view of the ocean from the panoramic terrace.

Blue Bay is the gourmet restaurant at the Monte-Carlo Bay Hotel & Resort in Monaco.
Book your experience

Discover our chefs

April Bloomfield

April Bloomfield

Chef of the restaurant at the Mayflower Inn & Spa’s
Discover the experience

Tadayoshi Kimura

Tadayoshi Kimura

Chef of the restaurant TEPPANYAKI in Kyoto - Japan When it comes to his culinary philosophy, Tadayoshi believes in creating dishes by playing with traditional Kyoto vegetables (Kyo-yasai) and their diversity throughout the year depending on the season. With over 30 varieties in total, his dishes focus on highlighting the beauty of the vegetables and initiating his diners to the terroir of Kyot...
Discover the experience

Iker Erauzkin

Iker Erauzkin

Chef of the restaurant UMA* in Barcelona - Spain Currently, Iker runs UMA Restaurant in Barcelona with his wife Anna Yébenes, a revolutionary hospitality concept that goes against the status quo and where the diner is the main protagonist. Adapting their menu every week cater to the freshest products from the garden, sea or land.
Discover the experience

Amélie Darvas

Amélie Darvas

Chef of the restaurant Äponem - France In 2018, after five years spent at the helm of her Parisian restaurant Haï Kaï, Amélie opened Äponem in the south of France. Shortly afterwards, she obtained a Michelin star making her one of the few Michelin-starred female chefs in France. Here at Äponem, the Auberge du Presbytère, she cultivates her own organic vegetable garden, offering an experience wh...
Discover the experience

Kotaro Noda

Kotaro Noda

Chef of the restaurant FARO in Shiseido Ginza (Tokyo) - Japan Winning his second Michelin star in 2017, he became the first Japanese Chef to gain the Michelin recognition twice. At his restaurant Faro in Ginza, Tokyo, his fully vegan dishes embody his experiences in Italy through the lens of the Japanese culture of cherishing the ambience and taste of each season.
Discover the experience

Hironori Sato

Hironori Sato

Chef of the restaurant MELI MELO in Hokkaido - Japan In 2013, Hironori Sato opened "meli melo" in the Maruyama district of Sapporo. Using carefully selected ingredients from Japan and abroad, French techniques, and his Japanese sensibilities to execute each dish, his cooking style expresses a variety of textures, aromas, and flavors. His richly creative cuisine earned him a Michelin star in 2...
Discover the experience

Robin Gill

Robin Gill

Chef of Zebra Riding Club Restaurant at Birch - United Kingdom Working in a capital city as is London, Robin approaches his cuisine in what he calls a “ten-step back approach” – his strong relationships with purveyors and growers, from land to sea, are what form the basis for his menus. Robin’s training as a young chef was spent in rural environments, led by nature, in some of the leading gastr...
Discover the experience

Domingo Schingaro

Domingo Schingaro

Chef of the restaurant DUE CAMINI, Borgo Egnazia - Italy In January 2016, Domenico Schingaro was appointed executive chef at Borgo Egnazia, where he coordinates the entire food & wine offering and leads the gourmet project at the Due Camini restaurant, which won a Michelin Star in November 2018. Exploring the essence, substance and feel of food from land and sea.
Discover the experience

Dario Cadonau

Dario Cadonau

Chef of the restaurant VIVANDA - Switzerland Dario is a Chef, holder of 17 Gault Millau points, a Michelin star, and the owner of the In Lain Hotel Cadonau in Brail, the smallest 5-star superior hotel in Switzerland. For his cuisine, Dario draws inspiration from the nature that surrounds him, working mainly with seasonal, local products from Engadine, and boundless creativity.
Discover the experience
  • Garden gastronomy

    Discover the concept
  • Vegetable garden of Verzy

    Discover the garden
Newsletter Veuve Clicquot
  • Facebook
  • Spotify
  • Youtube
  • Instagram
  • Pinterest
Change country / region
  • Contact
  • Credits
  • Terms and conditions of use
  • Privacy & cookies notice
  • Cookie settings
Please drink responsibly
Find Us Follow us
  • VISIT OUR CELLARS
  • Shop online
  • Facebook
  • Spotify
  • Youtube
  • Instagram
  • Pinterest
Follow Veuve Clicquot news by subscribing
Newsletter Veuve Clicquot