Blue Bay Monte-Carlo’s chef Marcel Ravin has united two Michelin stars with inventive plant-based alternatives with Caribbean flair.

When the light of the evening softens, the sea turns silver, and Blue Bay begins to hum in its own soft rhythm. It is not boisterous or flamboyant, even with its two Michelin stars, it simply asks you to stop. To wonder. And to eat, course-by-course, with each plate revealing something thoughtful.

Located at the Monte Carlo Bay Hotel and Resort, this oceanview restaurant, helmed by Chef Marcel Ravin, offers one of Monaco’s most unique dining experiences-a creative, stylish career that draws from his Caribbean roots, local Mediterranean produce and a wider philosophy towards plant-based sophistication.

A Room That Moves With Light at Blue Bay Monte-Carlo

After a careful redesign in 2024, Blue Bay feels more open and expansive. The terrace opens straight out to the sea, and the new interior-quiet, polished and formed by light-allows everything to breathe.

The dining room exemplifies Ravin’s culinary ethos: contemporary yet not cold, detailed yet unencumbered. Large windows capture the coastline. Tables are spaced far apart in a dining room that offers a sense of poise and calm, as if the space is preparing you to receive something quietly extraordinary.

What’s on the Plate at Blue Bay Monte-Carlo – Elegance With Depth

Elegance With Depth Blue Bay kitchen is not in-a-show. It leads with emotion. Chef Marcel Ravin artfully combines Rivierian and Caribbean ingredients and grown in the restaurant’s own organic kitchen garden, building his dishes with rhythm and restraint.

While the base menu consists of meats and seafood, the chef’s plant based dishes, neither substitution nor stand-in, sit solidly alongside, reflecting his perspective. Anticipate roasted roots and herbs, and truly tropical fruits combined with purpose, and textures that shift from silk to crunch.

There’s no butter-heavy richness or overworked reduction here. Just clean, intelligent flavour. Even without choosing the vegetarian path, you’ll taste it-Ravin’s growing commitment to natural, plant-driven cuisine.

 

 

 

 

 

 

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Blue Bay Monte-Carlo’s Lighter Way to Pair Fine Cuisine

In addition to offering the typical wine pairing dinners (thoughtfully and globally paired with good strength of French and Caribbean sourced bottles), Blue Bay also offers a non-alcoholic beverage pairing experience that is not typical.

Featuring ferments, extractions, and herbal infusions, our sommelier team created drinks with wine-like complexity-structural, aromatic, and perfect with and complementing the dishes they accompany.

Overall, the non-alcohol pairing felt like a journey in itself-subtle, unveil, and in concert with food’s elegance

Pastry, Reimagined

Pastry, Reimagined Dessert at Blue Bay is not an afterthought-it’s an exhale. it’s a closing chapter that has its own voice.

Floriane Grand-pastry chef at the restaurant-was awarded the 2025 Passion Dessert, by Michelin Guide, for her fruit-forward, plant-focused creations.

Think warm spice, bright herbs, contrasting notes you might normally not combine. Her plates are not sweet for the sake of sweet. They remain a point of balance, memory, and ease.

The Story Behind Every Plate at Blue Bay Monte-Carlo

A Story Behind Every Plate Marcel Ravin was born in Martinique, trained in France, and is now one of the Principality’s most prominent chefs. He does not pursue trends.

Rather, he offers cuisine that merges memory with a modern context, allowing both his intuition and technique to guide him.

Blue Bay, first awarded a Michelin star in 2015 and second in 2022, acknowledges his consistent yet evolving position, but it is the food itself that best conveys feelings-personal but emotional as well, quiet but powerful.

Even amongst other fine dining options in Monaco, Ravin’s voice is distinctly his own.

When to Go

When to Visit Dinner hours are Wednesday to Saturday only and by reservation. Dinner hours are 19:30 to 22:00. Sunset is a reasonable time to begin, when the sea is faintly visible behind the terrace and at this time of day the indirect light is golden but relaxed.

Tables on the terrace are in high demand, particularly through spring to early autumn, so please reserve early.

There is no dress code as such, but wear something elegant (the vibe lends itself to elegant). Remember: wear something with intention. Something Monaco.

What It Costs to Dine at Blue Bay Monte-Carlo

This is a high-end dining experience-one of the finest experiences in the Principality-and the prices reflect this fact. A full tasting menu is roughly €100 per person, and you can add another supplemental cost for wine or juice pairings.

But cost is only part of the picture. What Blue Bay offers isn’t just food. It’s feeling. And if you arrive with openness, it may stay with you long after dessert.

And You?

If you are enamored with food with a narrative, as in, food that conveys some level of flavour, memory or subtle creativity, Blue Bay is worthy of your time.

It matters not if you adhere to a plant-based lifestyle, or perhaps you come curious to explore the streaming of vegetables with a type of reverence, there is an elegance that exists at Blue Bay that doesn’t need to explain itself. It’s not about what is absent. It’s about what is possible.