At Blue Bay restaurant located at the Monte-Carlo Bay Hotel and Resort, Chef Marcel Ravin offers a bold repertoire with a cuisine that features a fusion of Caribbean and Mediterranean flavours. The open kitchen gives a glimpse into the chef and brigade's hustle and bustle behind the scenes. From the panoramic terrace customers have unique sea views. 

Chef Marcel Ravin directs the flavours, blending flavours with an artistic flair, creativity and passion. His gourmet aromas resound with originality and daring. Examples include the unmissable signature dish, "Œuf Monte-Carlo" organic egg with cassava, truffle and passion fruit; and the Blue Bay classic "The chocolate of my childhood".

The tableware is part of the culinary experience; Chef Marcel Ravin worked with a ceramicist from his native island to create bespoke tableware that tell a story.