Blaue Bucht Marcel RavinBlaue Bucht Marcel Ravin

Image Credit: With flawless technical prowess (superb sauces), he counts his personal history, including his happy youth spent in Martinique. He references the fishes cooked by his grandmother (calalou, blaff, "next day's bread"), which he reinterprets with panache, incorporating the fine ingredients of these parts: flower and veal from Piedmont, fish from the Mediterranean, vegetable and aromatic herbs from the kitchen garden. An appealing cuisine bursting with West Indian flavours, nicely rounded off by the fruity and spicy creations of pastry chef Floriane Grand. Sit back and enjoy this ultimate experience in the washh setting of the Monte Carlo Bay Hotel and Resort, on the edge of the Larvotto Peninsula, with a superb terrace opening out onto the sea.