chef image

Marcel Ravin

Marcel Ravin, originally from Martinique, is an emeritus chef renowned for his Blue Bay restaurant at the Monte Carlo Bay Hotel in Monaco. Its fusion cuisine combines the flavors of the Mediterranean and the Caribbean, earning it a Michelin star and offering diners a refined dining experience in an elegant setting overlooking the sea.

chef au guide michelin
chef au guide michelin

The leader and

His journey

2024

After 5 months of closure for works. The Blue Bay reopens its doors on February 14, decoration around the five elements and kitchen open to the room are there.

2022

7 years after his first star in the Michelin guide, the chef was awarded a second star.

2015

The chef receives his first Michelin star, a milestone in his career, recognizing his culinary talent and innovation.

2009

Marcel Ravin joins Blue Bay in Monaco. This step marks a major turning point, where its innovative marriage of flavor

2005

Between 2005 and 2009, Ravin proved himself at the Hôtel Montalembert in Paris, contributing to the elevation of this emblematic place and refining his culinary art.

2000

At the turn of the millennium, Ravin moved to France to hone his skills. He immersed himself in renowned establishments, thus forging the foundations of his career.

1990s

Marcel Ravin begins his culinary journey in Martinique, exploring the basics of local cuisine and developing his passion for authentic flavors.

The establishments

Of the chef

Blue Bay (Hotel Monte Carlo Bay, Monaco)

Blue Bay is Marcel Ravin's restaurant, located at the Monte Carlo Bay Hotel in Monaco. It is a high-end gastronomic establishment, mixing Mediterranean and Caribbean flavors, with a Michelin star. Offering an exceptional dining experience in elegant surroundings with sea views.

The Grand Refectory, Hotel Dieu, Lyon

At the heart of the Grand-Hôtel-Dieu, Le Grand Réfectoire stands in the former refectory of the sisters of the Hôtel-Dieu. This unique setting, centuries old and classified as a historic monument, is the home of the neo-Lyonnaise and bistronomic brasserie of the Grand-Hôtel-Dieu. 350 seats, including 150 on the terrace for dinner or lunch in the sun. Signed by the starred chef, Marcel Ravin, the menu reinvents Lyon bistro dishes with refinement and precision.

the chef

Recommend

produit

Olive oil with Turmeric di Mandja (Chef Marcel Ravin)

7,00€

Discover the product

The chef's recipe

Zucchini flower stuffed with Ratatouille Niçoise and olive oil iced lemon verbena from the St Michel oileries

Duration

40 mins

Number

4 people.

Type of dish

Hot

Difficulty

Easy

Cooking

25 mins

Ingredients

preparation

Good tasting !