Spring comes to dine at the Blue Bay

 
 

Marcel Ravin, a Chef who respects local products and his identity, has put together a spring menu whose creativity and simplicity will surprise and delight

Spring comes to dine at the Blue Bay

 

At the restaurant Blue Bay at the Monte-Carlo Bay Hotel & Resort, the Chef has concocted a menu that showcases the best of seasonal produce.

 

Lambi conch in “souskaï” (Riviera citrus and green papaya), Langoustine in Panko bread crumbs and lisette with miso, steamed “spice route” John Dory, Poularde de Bresse fattened young chicken in 3 ways… Let yourself be swept away by the audacious art of a Chef determined to offer you the best possible gastronomic experience! 

 

“My origins, my love of spices and herbs that my grandparents taught me, my encounters and my travels have enriched my culinary journey. Memory feeds the imagination and knowledge supports intuition.”

Excerpt from the book D’un Rocher à l’Autre – Itinéraire d’un chef  (From One Rock to Another – A Chef’s Journey) by Marcel Ravin.

 

>> Discover the restaurant’s new spring menu 

 

Monte-Carlo Bay Hotel & Resort

40, avenue Princesse Grace

MC 98000 Principality of Monaco

T. (377) 98 06 03 60