D’un rocher à l’autre : itinéraire d’un chef (From one rock to another: a chef’s journey)- A new recipe book by Marcel Ravin

 
 

D’un rocher à l’autre : itinéraire d’un chef (From one rock to another: a chef’s journey) outlining the culinary voyage of Marcel Ravin between Martinique and Monaco.

Consisting of 62 recipes with stunning photos, the new book by Marcel Ravin is a true culinary journey, from one rock to another: in this case, from Diamant, an island located to the south-east of Martinique, to that of Monaco.
These recipes, such as brown stew goat or milk punch, combine gastronomy and exoticism, providing the perfect inspiration for people who love to cook and are looking for new ideas.

 

The culinary journey is divided into two parts: “Ici” (Here) and “Là-bas” (There).
Each part has an introduction written in the first person. The memories of Marcel Ravin, current chef of the Blue Bay restaurant (Monte Carlo Bay Hotel & Resort), fill the pages in an intimate manner. The recipes are explained in such a way as to make connections and understand the source of his inspiration.
In each part, the recipes are classified by theme: “Esquisses” (“Sketches”) for Appetizers; “Marines” (Seas) for Fish; “Sanguines (“Blood”) for Meat; and  “Gourmandises” (“Treats”) for Desserts.

This culinary journey also reveals those who have influenced Marcel Ravin, such as Bernard Loiseau, Joël Robuchon, Marc Veyrat or Alain Ducasse. The nine chefs brought together in the middle of the book provide the link which ties the two parts of the voyage together.

 

 

>> Order the book now on Amazon