About Marcel Ravin
Marcel Ravin is one of the most gifted Chefs of his generation. The two-starred Caribbean Chef with an innovative style orchestrates the kitchens of the Blue Bay Marcel Ravin at the Monte-Carlo Bay Hotel & Resort with passion and daring. His dishes feature a touch of his native Martinique, a fine dose of creativity and an infinite love of taste and pleasure.
About Christopher Coutanceau
After studying at the Hotel School of La Rochelle, Christopher Coutanceau began his professional career in 1993 in Biarritz, at the Hôtel Restaurant Le Miramar (1*) with André Gaüzère, then at the Café de Paris (1*) with Didier Oudill and Edgar Duhr in 1994. A year later, at the age of 17, he went to work with Michel Guérard (3*) in Eugénie-les-Bains. He then joined Chef Ferran Adrià’s brigade in 1998 at the famous El Bulli restaurant (3*) in Catalonia. In 1999, he worked at Le Laurent restaurant in Paris (2*), alongside Joël Robuchon. Christopher Coutanceau then decided to return to La Rochelle in 2000 to open his own restaurant, Le Vieux Port, a bistro then located on Place de la Chaîne, facing the towers of La Rochelle. In October 2002, his father, chef Richard Coutanceau (2*), asked Christopher to come and work alongside him in his eponymous restaurant, opened in 1984 with his wife Maryse Coutanceau, on Plage de la Concurrence in La Rochelle. He joined the Richard Coutanceau Restaurant team as head chef and worked side by side with his father for 5 years. In July 2007, when Richard and Maryse Coutanceau wished to hand over the reins, Christopher bought the restaurant from his parents with Nicolas Brossard, head sommelier.
