The Blue Bay is a restaurant at the Monte-Carlo Bay Hotel & Resort
Breakfast 7 am to 10.30 am Dinner 7.30 pm to 10 pm, Tuesday to Saturday.
Closed for lunch - Closed from 18 February to 19 March 2019 inclusive
- Sea view
- Valet parking/parking
- Fish dishes
- Mediterranean cuisine
- Caribbean cuisine
Awarded a star by the prestigious Michelin Guide, Chef Marcel Ravin offers a bold repertoire at the restaurant Blue Bay, with a cuisine that features a fusion of Caribbean and Mediterranean flavours.
Indoors, the open kitchen gives a glimpse into the chef and brigade's hustle and bustle behind the scenes.
Outdoors, customers can admire the sea view from the panoramic terrace.
A Michelin-starred restaurant… Like the conductor of an orchestra, Marcel Ravin directs the flavours, blending flavours with an artistic flair, creativity and passion. His gourmet aromas resound with originality and daring. Examples include green papaya spaghetti carbonara; truffle and Jabugo jamón ibérico de bellota; the unmissable signature dish, organic egg with cassava, truffle and passion fruit; and the Blue Bay classic Chocolate and passion fruit variations… As part of the Escapade Set Menu or à la carte, these Blue Bay dishes will take you on a culinary journey.
The tableware is part of the culinary experience… Chef Marcel Ravin worked with a ceramicist from his native island to create bespoke tableware that tell a story.
It took Peggy Desmeules and Marcel Ravin a year to design and create these unique pieces - tangible, tactile and inspiring representations of the depths of the Caribbean Sea - that are a focal point of the culinary experience the Chef offers.
A unique sensory experience… Take part in an experiment in spontaneity and bold flavours with La Table de Marcel, a tête-à-tête with the Chef and his team as they create an extraordinary menu just for you.
Bubbly brunch…If you like bubbly with your Sunday brunch, try our delicious gourmet champagne brunch at the Blue Bay from October to May.
Marcel Ravin is one of the most talented chefs of his generation. With a Michelin star and an innovative style, he passionately directs the Blue Bay’s kitchens. There is a bit of his native Martinique, a good deal of creativity and an infinite love of taste and pleasure in his dishes. An interview with 6 questions asked on the spot, to get to know him better…