Another new winter menu filled with warmth and love has arrived at the Blue Bay restaurant!

 
 

Michelin-star chef Marcel Ravin brings you a new selection of unforgettable culinary delights.

 

 

 

 

 

Right from the beginning, the duck foie gras, with biscotti and egg yolk kako, embodies the gentle Monaco winter. Biscotti in a golden brioche pairs perfectly with foie gras paté and terrine. The final touch of freshly grated cocoa brings out the dish’s subtle flavours, and makes it instantly recognizable as another success from the Caribbean chef.

 

Whether you’re in the mood for something “marine” or “sanguine”, both the tartufata scallop terrine and the Angus beef with planteur sauce, potatoes and black truffle will not fail to impress and delight the taste buds.

 

Just like the delicious salted butter caramel soufflé, Marcel Ravin and his team never cease to impress and we can’t get enough!