Three-Star Four-Hands Dinner by Michel Sarran and Marcel Ravin

At the Blue Bay, a unique culinary experience awaits you
Saturday, 29 May 2021 (CONCLUDED)

Two bold Michelin-starred chefs, two culinary styles bursting with creativity and modernity await you at this exceptional soirée, opening the ball of the Monte-Carlo Festival of Stars.


Marcel Ravin, the Michelin-starred chef at the restaurant Blue Bay, has invited Michel Sarran to Monaco for this event, a chef with two Michelin stars for the Toulouse restaurant that bears his name.


They became friends after meeting 14 years ago, when Michel Sarran invited Marcel Ravin to participate in a Festival of Gastronomy in Toulouse.


On Saturday 29 May, these two friends will meet again at the fine dining restaurant Blue Bay, for a remarkable four-hands dinner, where their worlds will collide.


These modern chefs draw inspiration from their pasts, each playing with the flavours of his childhood — Southwest France and the Caribbean.


Generosity and sharing will be the hallmarks of this special event, with the intention of conveying this pair’s feelings and shared joy through their dishes!


“We are merchants of enjoyment”, M. Sarran.

“Cooking is an act of love...”, M. Ravin.

  • Venue: Blue Bay restaurant, Monte-Carlo Bay Hotel & Resort
  • Date: Saturday, 29 May 2021
  • Time: Starts at 7p.m.
  • Price: €480/person - includes wine pairings
  • Limited places available

About Michel Sarran

Chef Michel Sarran has cooking in his genes: his mother, Pierrette, ran an inn, Auberge de Bergerayre, in Gers, his home region. This family-run inn was where he learned to cook.

After working with famous chefs such as Alain Ducasse, Michel Guérard and Jean-Michel Lorain, he became a chef at Le Mas du Langoustier in Porquerolles, where his talent was noticed and he earned his first Michelin star in 1991. He then opened his restaurant Michel Sarran in Toulouse, “the Pink City”, close to his roots. The restaurant has held two Michelin stars since March 2003.

Michel Sarran loves his region, his terroir and the products of Southwest France. But he doesn't feel constrained by that. He is also a modern chef of his time, who travels abroad several times a year, visiting places like Japan, Thailand, Egypt, and Turkey. His cuisine is inspired both by his home and far-off places. His creations are an ode to indulgence. Complete, warm, candid, he creates cuisine that reflects himself, strong and subtle, simply flavourful and whole.

Michel Sarran’s talent has also brought him to television. Since 2014, he has been a judge on the Top Chef programme.


About Marcel Ravin

Marcel Ravin's journey has taken him from one Rock to another, having departed his native Martinique as a teenager, arriving at the “rock” of Monaco in 2005. It was a 7,000-km “hop” that, ten years after his arrival, earned him a star in the Michelin Guide with his Blue Bay, the Monte-Carlo Bay Hotel & Resort's gourmet restaurant. Often hailed for his creativity, his dishes showcase his personal style and culinary signature, shaped by his culture and identity where many continents intermingle. The result is daring cuisine that is constantly reinvented, mixing Mediterranean and Caribbean products to pay tribute to his homeland and adopted country.



Many thanks to our partners Kaviari & Stanislas Ducreux !


Join My Monte-Carlo for free and benefit from tailor-made offers and personalised assistance. You'll earn points for every expense you make at the Resort as soon as you become a member.


Stay up to date with news & get the best offers