At the helm of the renowned restaurant Blue Bay at the Monte-Carlo Bay Hotel & Resort, Chef Marcel Ravin has carved out a culinary identity that is as soulful as it is innovative. Born in Martinique and shaped by a rich Caribbean heritage, Ravin has long celebrated the dialogue between his roots and the Mediterranean—a cross-cultural fusion that earned Blue Bay two Michelin stars. His cuisine, both personal and inventive, is guided by memory, intuition, and a respect for nature’s rhythms. Whether through the immersive storytelling of his plates, the evolving creativity of La Table de Marcel, or his steadfast commitment to sustainability, Ravin invites guests into a world where gastronomy becomes poetry.
Courtesy of Marcel Ravin and Blue Bay.
In October, Monte-Carlo Société des Bains de Mer will host its inaugural Grand Prix de la Haute Joaillerie—the first international grand prix dedicated to high jewelry—and Ravin has curated its menu. Ahead of the celebration, Whitewall spoke with Ravin about his approach to cooking, how innovation and happiness influence his work, and what projects he’s working on next.
Food Fueled by Innovation
Courtesy of Marcel Ravin and Blue Bay.
WHITEWALL: Your culinary identity blends the flavors of your native Martinique with the Mediterranean—a cross-cultural dialogue that feels both personal and poetic. How did your upbringing in the Caribbean shape your ideas and values about taste and gastronomy?
MARCEL RAVIN: Everyone is born and comes from somewhere. It’s important to remember the happy times spent with family and friends. These memories are the buildings that shaped who I am, that is, a child of the world, because my identity is due to this multicultural mix.
“The Blue Bay is a story of love, life, and passion, built stone by stone.”
–Marcel Ravin
WW: The Blue Bay has earned two Michelin stars and has transformed into a symbol of Monaco’s contemporary fine dining. What do you think earned it its stars? What dish are you most proud of?
MR: The Blue Bay is a story of love, life, and passion, built stone by stone, until it became a symbol of contemporary Monegasque gastronomy. All this was possible thanks to a core group of loyal, passionate, and fascinating people. This team that agreed to be an extension of my story. I’m proud of all our dishes. I don’t think one is better than another, which would mean the commitment isn’t the same.
Courtesy of Marcel Ravin and Blue Bay.
WW: Can you describe what La Table de Marcel is and how curiosity, or a particular ingredient, has sparked a recent dish?
MR: La Table de Marcel is a space where art, encounters, and creation between people are one, in terms of resonance and sharing. This table is in the trial phase and we will launch it once the improvements are completed, before the end of the year.
Rooted in Nature, Made with Love
Courtesy of Marcel Ravin and Blue Bay.
Courtesy of Marcel Ravin and Blue Bay.
WW: Sustainability is clearly a pillar of your practice, with ingredients from your own organic garden and participation in the Mr Goodfish. How do these commitments influence your day-to-day decisions in the kitchen? How do they inform your long-term vision for gastronomy?
MR: I didn’t wait for sustainability to become a communication and marketing factor to make it a priority. But where I come from, these practices were taught to me by my grandparents, farmers, and coal miners, where we lived self-sufficiently to the rhythm of what nature provided. So it’s part of my being, of who I am, not of what I want to be.
“When I cook, I do it first for others, before thinking about myself.”
–Marcel Ravin
Courtesy of Marcel Ravin and Blue Bay.
WW: You’ve said you want guests to feel “like they’re floating on a cloud.” How do you create that emotional atmosphere, from the architecture and plating to the storytelling in each course?
MR: When I cook, I do it first for others, before thinking about myself. I put all my heart and soul into it. I’m referring to family. You cook for others because you love them, because you are responsible for their well-being, their health, their pleasure. And you give the best of yourself so that he’s happy, just as I am when I cook. I remain that little child despite my age, amused and fun.
WW: What are you working on this fall?
MR: I’m working on a writing project that will explore the world of cuisine. I also work for the Elsa restaurant, where the “marine garden” should be in total resonance with the atmosphere of the place. Finally, I work to make people happy.
Courtesy of Marcel Ravin and Blue Bay.
Courtesy of Marcel Ravin and Blue Bay.
