Marcel Ravin’s Blue Bay Restaurant Reopens in Monte-Carlo Following Refurbishment

Marcel Ravin’s Blue Bay Restaurant Reopens in Monte-Carlo Following Refurbishment

Blue Bay, a renowned two Michelin Starred gastronomic gem nestled in the heart of Monte-Carlo, reopened its doors on February 14 2024 following a five-month hiatus for renovations. Chef Marcel Ravin is known for his innovative and daring fusion of Caribbean and Mediterranean flavors, and with the re-opening at the Monte-Carlo Bay Hotel & Resort, it is setting the stage for an unparalleled culinary adventure in the Principality.

Blue Bay earned its second star in 2022, and the refreshed restaurant was inaugurated on 10 February 2024 – in the presence of H.S.H. Prince Albert II, Stéphane Valeri (Deputy Chairman of Monte-Carlo Société des Bains de Mer), Frédéric Darnet (Managing Director of Monte-Carlo Bay Hotel & Resort) and Chef Marcel Ravin – before opening to the public on 14 February. Notably, the reopening comes with the launch of an exclusive ‘La Table de Marcel’ experience. While the restaurant seats 44, and approximately 50 on the stunning terrace overlooking the Mediterranean, ‘La Table de Marcel’ offers eight intimate seats which promise a personalized, intimate, culinary encounter where guests can dive into a specially tailored menu crafted on the spot by Chef Ravin and his team.

Ravin collaborated with talented interior designer Alexandra Saguet to renovate the restaurant terrace interiors. Based on the five elements (fire, earth, metal, water and wood) the new interiors create a personal encounter with the Chef and his gastronomic culture. The restaurant features woodwork and tapestries with plant designs, playing on light and embers. It uses weather-beaten yet resistant metal for little touches on the floors and on certain parts of the furniture, as well as in fragments on the tapestry. Tables are adorned with waves and screens decorated with coral, and lamps in the shape of petals calling back to the image of canna lilies.

Changing every three weeks, in keeping with nature, the menu reflects the team's commitment to working with what they can source from the kitchen’s garden. Featured signature delights on the menu include Œuf Monte-Carlo, an organic egg infused with cassava, truffle, and passion fruit; Buckler sorrel lacté,  a new pre-dessert served in a small plant bowl known as a calbas, which is placed in the guest’s hand for an immersive experience tapping into the Chef’s most memorable childhood souvenirs; and ‘The chocolate of my childhood in Martiniqu’ which offers an indulgent symphony for the senses calling back to the chef’s favourite childhood treat.

Both the pastry chefs and the Chef himself, add final touches to desserts in front of the guests with a theatrical flair, creating a bridge between the kitchen and the dining room to open the borders between the two worlds, in line with Marcel Ravin’s philosophy of connection.

Alcoholic and non-alcoholic drink paired combinations have been curated by the Chef and the Sommelier.  Selected based on fermentation and infusions associated with herbs, plants and fruit, the combinations weave astonishing and flavoursome bonds, as typically seen with wine pairings.  Additionally, five variations of cocktails have been added to the menu, as well as "Marcel's Rum", an exclusive rum created by Chef Marcel Ravin in collaboration with Maison Clément. The signature rum was crafted from assemblies and aged in oak vats, and blends notes of cocoa, leather and vanilla, with a grassy side that has a frank taste – lending itself perfectly to food and rum pairings.

A few days before its anticipated reopening, Marcel Ravin’s Blue Bay added a new distinction to its list of awards. At the 68 “Grandes Tables du Monde” Congress, which took place in Paris on 4 February 2024, the establishment was admitted to the prestigious circle of the world’s greatest restaurants. This recognition adds to its first Michelin star obtained in 2015 and second star in 2022.

Stéphane Valeri, Deputy Chairman of Monte-Carlo Société des Bains de Mer said: “Your story in Monaco is a magnificent illustration of what the talent of a great Chef can lead to in terms of development and excellence. You are a source of inspiration and hope for the youth of the overseas departments and territories. Always ready to serve the community of Monaco, we are very lucky to count you among us. With the new Blue Bay Marcel Ravin we are writing another page together, which will undoubtedly lead to others; in any case that is the wish I am expressing this evening.” With a culinary legacy spanning over 150 years, Monte-Carlo Société des Bains de Mer boasts 33 restaurants and bars, culminating in a total of seven Michelin stars. The reopening of Blue Bay enhances the already wide-ranging culinary experiences available in the Principality, standing as further testament to the group’s unwavering commitment to the art of living and gastronomy.