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Marcel Ravin is one of the most gifted chefs of his generation. With two Michelin stars and an innovative style, he passionately orchestrates the kitchens of the Blue Bay Marcel Ravin. In his dishes, there is a bit of his native Martinique, a good dose of creativity, and an infinite love of taste and indulgence. We asked him 6 on-the-spot questions to get to know him better...
With the Caribbean as his base, Marcel Ravin, honoured by Les Grandes Tables du Monde, sculpts a blend of flavours between his native Martinique and the shores of the Mediterranean. Open to the world, his sincere, cross-cultural cuisine is built around the seasons, as much as it reinvents itself according to inspiration.
Fruit and vegetables from the Monte-Carlo Bay Hotel & Resort's organic kitchen garden and fish that comply with the “Mr Goodfish” charter illustrate the Chef ‘s commitment to sustainable and responsible gastronomy.
