Chef Marcel Ravin Brings West Indian Flavours to Monte Carlo Bay Hotel & Resort

On Friday, 27 March 2026 – Chef Marcel Ravin invites guests at the Monte Carlo Bay Hotel & Resort to experience a distinctive fusion of West Indian flavours and Mediterranean ingredients. Drawing on his personal journey from Martinique to Monaco, and from Alsace to Belgium, Ravin channels his heritage into a cuisine that is both inventive and deeply rooted in memory.

Guests can expect reinterpretations of classic dishes from his youth—such as calalou, blaff, and “next day’s bread”—enhanced with locally sourced produce including Piedmont poultry and veal, Mediterranean fish, and fresh vegetables and herbs from the chef’s kitchen garden. Each dish showcases Ravin’s technical precision, particularly in his signature sauces, creating a balanced and vibrant culinary experience.

Pastry chef Floriane Grand complements the menu with desserts that combine fruity and spicy notes, rounding off the West Indian-inspired journey. Diners can enjoy this gastronomic experience in the elegant setting of the Monte Carlo Bay Hotel & Resort, with its terrace overlooking the sea on the Larvotto Peninsula.