A Michelin Star for Blue Bay Restaurant On October 5th, 2015, seven Great Chefs from the Société des Bains de Mer Group made a date to come and blow out the 10 candles on the Monte-Carlo Bay Hotel & Resort’s birthday cake: an encounter at the summit of fine dining with Michelin-starred Marcel Ravin as conductor-in-chief of this celebration on the slightly off-the wall concept, “the Drunch”. The “Drunch”, the brainchild of Michelin-starred Chef Marcel Ravin, somehow resulted in an unequalled blend of the influences of the Caribbean and the spirit of the Riviera. Thanks to the talent and creativity of Chef Marcel Ravin, the Monte-Carlo Bay Hôtel & Resort now boasts membership in the club of elite gourmet restaurants. This honor recognizes the efforts made by Executive Chef Marcel Ravin, who accepted the challenge from General Manager Sergio Mangini to earn a Michelin star. Originally from the Caribbean, Marcel Ravin has been brilliantly running the restaurant Blue Bay in Monaco since 2005. This first Michelin star for the gourmet restaurant Blue Bay, which celebrated its 10th anniversary this year, is an honor and the harbinger of a creative future, propelling the gastronomic restaurant among the top restaurants in Monaco.
Passionate Exotic Chef Marcel Ravin with Maya Johnson 8
Photo credit Maya Johnson
From left to right: Sous-Chef from the MC Bay; Jean-Claude Brugel, Chef, Best Craftsman of France 1996 from the Café de Paris; Dominique Lory, 3-star Chef from the Louis XV-Alain Ducasse; Sous-Chef from the MC Bay; Jacky Oberti, Chef from the Hirondelle at the Seawater Spa in Monte Carlo; Paolo Sari, 1-star Chef from the ELSA at the Monte-Carlo Beach Relais & Châteaux; Joel Garault, 1-star Chef from theVistamar at the Hôtel Hermitage; Alain Cavanna, Chef at the Sporting Monte-Carlo; Sous-Chef from the MC Bay. Lengthways: Marcel Ravin, 1-star from the Blue Bay at the Monte-Carlo Bay Hotel & Resort.
Sauvaki duckling with Spicy Cocoa,Thighs Fondant with Foie Gras, spinach, and quinoa Barbajuan
Cassava Egg with Caviar and Maracudja Emulsion (Extraordinary Flavors!)
Pain de Brice, Signature Bread, sentimanetal memories from his childhood
Chefs Pascal Bodevier and Marcel Ravin