Blue bay

At the heart of Monaco's haute cuisine revival, the Blue Bay Marcel Ravin signals its metamorphosis. Awarded two stars in the Michelin Guide, this humanist and visionary chef composes a poetic culinary score, somewhere between Creole and Mediterranean.

A star-studded culinary journey...

With the Caribbean as his base, Marcel Ravin, honoured by 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. 

La Table de Marcel, a place for expression  

A "restaurant within a restaurant", La Table de Marcel offers its privileged guests an exceptional gastronomic experience, combining the culinary arts with culture, while providing a unique opportunity for close contact with the Chef and his team.
La Table de Marcel is a bold space where emotions come to life. The chef wants every guest to feel "like they're floating on a cloud", experiencing memorable emotions. La Table de Marcel represents the very essence of Blue Bay Marcel Ravin, and the Chef wants to turn it into a culinary laboratory in perpetual research, where daring guides a cuisine where nothing is predetermined. The product, the atmosphere of the place and an insatiable curiosity are the only reference points for this constant quest for innovation.