At the Blue Bay in Monaco, Marcel Ravin launches his menu ‘Gastronomie du Jardin’
Monaco The star chef has plowed a festive end-of-year menu where he honors the vegetables from his kitchen gardens by combining them with the excellent vats of a champagne house.
For the end of the year celebrations, the Blue Bay, the chef’s canvas restaurant Marcel Ravin located within the Monte-Carlo Bay Hotel & Resort Monaco, a prestigious partnership pass with Maison Veuve Clicquot. Composed of eight dishes imagined from seasonal vegetables produced by the chef’s two vegetable gardens, the Garden Gastronomy at labor menu in accordance with the Grande Dame 2012 vat of excellence, even if customers retain the freedom to choose their accompanying drink. . Among the signature dishes of this indit menu: Beetroot candies ferment l’oxalis, Tartlet with turmeric oil for sriole marin la mlisse, Jerusalem artichoke in cane broth top la Grande Dame 2012 with foie gras pol in Timut pepper, lact of sorrel and flower pollen….
Naturalness at the heart of the kitchen
All winter vegetables are sublimated in form, texture, cooking in addition to hand-selected meats, fish and seafood. each dish, a unique setting pigmented colorful nuances of herbs, flowers or coulis that flatters the eye before delighting the palate. Marcel Ravin encountered naturalis and respect for the land at the heart of his cuisine. With his Cristophine in crust of soil from the vegetable garden and seaweed, which adorns fine chard ravioli spiced with animal juice, he even manages to transform the soil in the vegetable garden into an ingredient that can be tasted. 42 years old, Marcel Ravin, Michelin star since 2015, has been running the kitchens of the Monte Carlo Bay Hotel & Resort since 2005, one of the four SBM hotels.
Next to the Blue Bay of the Monte-Carlo Bay Hotel & Resort, the Garden Gastronomie experience of the Maison Veuve Clicquot is also the menu of the chef’s ponem restaurant Amlie Darvas Vailhan (Hrault).