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From one Rocher to Another - The Itinerary of a Chef

côte d'azur | …news & info

29 October 2014
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A culinary poetic metamorphosis to rediscover for Christmas 

With its success, the book From one Rocher to Another - The Itinerary of a Chef (Éditions La Martinière) by Chef Marcel Ravin, child of the Caribbean, is reissued for the holiday season. 

After leaving his native island to learn the art of cooking in Alsace, Lyon and Brussels, Marcel Ravin has combined the culinary style of his Caribbean roots to the treasures of the earth and the southern sea, so dear to Monegasque people. As authentic as atypical, the story is recounted in the autobiographical From one Rocher to Another - The Itinerary of a Chef (Éditions La Martinière). The author describes anecdotes from his childhood to his adulthood and associates 60 recipes in each stage of his existence. This is the witness of a life, a beautiful and moving confession prefaced by HSH Prince Albert II and the famous "Big Man," the chef Alain Ducasse. Marcel Ravin transcribed his dishes memory dishes: spices, products and recipes marked by the Caribbean soil. With this background that the Head of the Monte-Carlo Bay called his "mind palace" has guided his career and shaped his identity, he is one of the culinary signature in the Principality. 

In ten years, Marcel Ravin the humanist heart, has earned a mixed identity, the result of his past and his own Proust madeleines. Thus his culinary partition, installed facing the sea at Blue Bay, has attracted an audience of foodies connaisseurs.Marcel Ravine, thanks to his great intuition, has transferred his Caribbean directory and reconciles various influences that infuse his kitchen structure. Zander roast in the oven with a wet dressing winkles and lime; paupiette the sea bream with vegetables and bacon sauce Nantua; roast turbot with artichokes, almonds and figs condiment hibiscus; Cassava bio egg truffles, passion fruit juice (passion fruit in Creole), his current masterpiece; Farmer pigeon roasted cocoa spiced bulgur risotto and porcini way: much creativity that propels the Blue Bay restaurant among the essential gastronomic addresses the Principauté. Well researched and delicate gestures gives birth to a female kitchen because "it refers to that of my grandmother." His passion and emotion to push forward the soothing shores of fusion cuisine, so rare in Europe, and that we discover in Monaco Rocher. 

Practical information: 

From one Rocher to Another - The Itinerary of a Chef

Editions de La Martinière 

256 pages - 193 x 285 mm - € 39