Facing the sea on the Larvotto peninsula, the Monte-Carlo Bay Hotel & Resort is ready to set sail for new gastronomic destinations.
“We worked with interior designer Alexandra Saguet to match the decor and the food,”
explains the two-star chef.
I wanted to offer a new setting to my cuisine, a real bridge between continents.
The room is like a setting, an ode to life and nature.”
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Marcel Ravin has not forgotten anything about his Martinican origins, present even in the recipe for his Sunday chicken.
“On the family table sits free-range poultry rubbed with lemon, olive oil and a mixture of 15 spices brought from the Fort-de-France market.
At the end of cooking, I add pieces of bread to the dish, then I put them in a green and avocado salad, seasoned with balsamic vinegar and chicken juice.
The meal is often washed down with a wine from Bordeaux, my wife's region of origin."
Its restaurant…
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