A Second Michelin Star for Chef Marcel Ravin

The Michelin Guide unveiled this Tuesday, March 22 in Cognac its list of new stars.
 
During this ceremony, Marcel Ravin, Chef of Le Blue Bay restaurant at the Monte-Carlo Bay Hotel & Resort, won a second star.
 
It was in 2005 that Marcel Ravin joined the Monte-Carlo Société des Bains de Mer group and decided to take up the challenge of taking over the reins of catering at the Monte-Carlo Bay Hotel & Resort when it opened, as Executive Chef. A true concentrate of the Monaco experience, the establishment is a "Resort within the Resort" combining hospitality, gastronomy, nightlife, well-being and entertainment, in a chic and relaxed atmosphere.
An adventure where everything had to be imagined and built, an invitation to an original journey around gastronomy with universal accents, lively and deep, like an atypical Chef, distinguished with a first star in the Michelin Guide in 2015.
 
Born in Martinique, Marcel Ravin left his native island at the age of 17 to hone his skills in the East of France and embarked on a brilliant career that would take him from the West Indies to Brussels via Lyon, before arriving in the Principality. Much more than the encounter between his native Caribbean and his adopted land of Monaco, Marcel Ravin's cuisine recounts the intimate journey of a man who knew how to resonate with the course of the world: an itinerary marked by his native land, the memory of the flavors of family cooking, the encounter with the Mediterranean, but also with the many gastronomic cultures discovered over time and his travels.
For Marcel Ravin, culinary creation comes from the heart, it is a universal marriage where the beautiful and the good speak to everyone and make them happy, wherever they come from.
 
Marcel Ravin's cuisine thus draws as much from his personal history and his taste memory, his "mental palate" as he likes to say, as from the seasons and his present environment, from his entirely organic Monegasque vegetable garden to markets around the world. It evolves according to the inspiration of the moment, while building its identity over time and over time. His very studied and delicate gestures give birth to a lively cuisine, imbued with energy and optimism, where smelling, tasting, talking become an almost amorous art. "Technique is important and can be singular, but good taste cannot be learned. I don't sell dreams, I give pleasure. This goes hand in hand with a great demand for oneself: in love, one never wants to disappoint. »