Autumnal colours on your plate at the Blue Bay


At the Blue Bay restaurant at the Monte-Carlo Bay Hotel & Resort, Chef Marcel Ravin unveils an autumnal menu that is as tantalising as it is surprising.

Carte Blue Bay automne 2013

The primary purpose of Marcel Ravin‘s inventive cuisine is to create tasty dishes. Faithful to his Antilles roots, he uses herbs and spices in subtle amounts to focus on a certain balance.

His cuisine, both innovative and traditional, promises to surprise gourmets, stir their curiosity, leading them from one discovery to the next – for example with his Tub Gurnard poached in Menton lemon, burrata tamagoyaki (Japanese omelette) and white aioli.


At the Blue Bay restaurant, you can also start your meal with one of thePrimeurs d’automne“, or early autumn treats, such as duck foie gras accompanied by marshmallow and passion fruit and cocoa or market vegetables with truffle tapenade.


The fish and meat menu is a reminder of autumn countryside with roasted Saint Pierre with artichoke and chorizo, a suckling pig cooked in endives and wild duckling with mango cannelloni. 


Let’s not forget the Chef’s specialities which remain firm favourites, such as the Arborio risotto, the seven-hour cooked lamb or the Berkel cold meats board.


Marcel Ravin works exclusively with seasonal products sourced from his Mediterranean environment.  Constantly on the lookout for new creations, faithful to his culinary signature and his smallholders, the Chef invites you to rediscover forgotten fish such as monkfish and refines and revisits the vegetables so cherished by our grandparents!


The restaurant’s autumn menu offers dishes bursting with exceptional flavours. Marcel Ravin reveals more and more audacious and honest cuisine which will send you off to explore unexplored territory!



Monte-Carlo Bay Hotel & Resort

40, avenue Princesse Grace

MC 98000 Principality of Monaco

T. (377) 98 06 03 60