Presidential Dinners by Chef Marcel Ravin

A tribute to H.S.H. Le Prince Rainier III
From Monday 4 December to Sunday 10 December 2023 (CONCLUDED)

1923 - 2023, a Centenary. That of a Prince, H.S.H. Prince Rainier III. A generous and visionary leader. 

As part of the commemoration of the Centenary, the Michelin-starred chefs of the Monte-Carlo Société des Bains de Mer have decided to pay tribute in their own way by perfectly reproducing the menus of a series of dinners organised by H.S.H. Prince Rainier III for certain Presidents of the French Republic. 

Chef Marcel Ravin** will be orchestrating the menu served to Général de Gaulle in 1960 at the Espace Calypso from 4 to 10 December inclusive.

An experience that can only be enjoyed at the Monte-Carlo Société des Bains de Mer Resort.

  • Date: from 4 to 10 december 2023 inclusive
  • Venue: Espace Calypso at Monte-Carlo Bay Hotel & Resort
  • Price: 190€ excluding drinks - food and wine pairing: € 75

Three Presidents of the French Republic have walked the sumptuous halls of the Palais Princier: General De Gaulle on 23 October 1960, François Mitterrand on 19 January 1984 and finally Jacques Chirac on 25 July 1997, marking the strong links between the two nations as well as their shared taste for a certain Art de Vivre and vision of gastronomy. 

Michelin-starred chefs Marcel Ravin**, Dominique Lory* and Yannick Alleno* will be using their expertise to recreate feasts enjoyed by these leaders, which are so dear to the heart of H.S.H. Prince Albert II. 


“You don't have to be a big country to have big dreams, nor do you have to be many to achieve them”. - H.S.H. Le Prince Rainier III



After receiving the honour of a second star in the Michelin Guide, the Blue Bay, located at the heart of the Monte-Carlo Bay Hotel & Resort, is undergoing a transformation. A new layout, new décor, a new terrace and new culinary creations... For Marcel Ravin, one of the most talented chefs of his generation, it is a dream come true. The fruit of conviction and confidence in his culinary approach. His signature style is innovative, generous and authentic. And his food is a bridge between the five continents and his native Martinique. We meet the man who leads the kitchens of the Blue Bay with passion, creativity and an infinite love of taste and pleasure.


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