LITTLE BIG PORTRAIT of MARCEL RAVIN
New menu: Green papaya, sorrel, quinoavermicelli and lobster sausage with caviar
New menu: Tomatoes from our organic garden, sardines and kako
FROM ONE ROCK TO ANOTHER
The Michelin star chef famous Blue Bay restaurant of the Monte-Carlo Bay hotel has just introduced his new summer menu. The perfect occasion to ask him about what inspires him and his passion for the Caribbean and Mediterranean’s flavors.
Marcel Ravin’s path is the one of a passionate and determined young man, who has watched, practiced and repeated methodically the cooking techniques of the elders. The path of an authentic and sincere man, who with his soft voice describes himself as an epicurean spirit.
He inherited his passion for flavors from his grandmother, who he used to watch as a kid while she was cooking and to whom he kept asking questions, already passionate at a very young age.
Marcel Ravin remembers his childhood in Martinique where his family was totally food self-sufficient thanks to their vegetable garden. « The créole garden was our pantry. My grandmother was also growing her own tobacco and roasting her own cocoa beans. » His love for gardens comes from there. And naturally he set up in the Monte- Carlo Bay, an organic vegetable garden cultivated by Jessica Sbaraglia, from which the chef takes some of his products, yet another sign of the authenticity of his cuisine.
A women's matter
One day, Marcel Ravin told his dad he wanted to become a chef. « He did not like it because for him, cooking was a women’s matter. » Marcel told him as well that he wanted to drop out of school, which his dad liked even less! After Marcel got his CAP diploma and graduated top of his class, he left his island at 18 years old to train on the main land.
Followed a long training, first in Alsace, then in Lyon and Brussels where step by step he built his culinary identity, so innovating, authentic and unclassifiable and for which he got a Michelin star in Monaco in 2015. If he told us that Japanese gastronomy is an example for him, it is mainly from the Caribbean traditions that he gets his inspiration. «The Caribbean have a very rich history based on multiculturalism. And this plurality is an inspiration. » As well as the Mediterranean products. « The markets and their products are driving what I cook each season. Then like a musician who writes a music sheet, I write the recipes, share them with my teams and explain my vision to them.
« I cook with a lot of sincerity. I am a self-made man, and I am trying to share my passion here in Monaco and also in Martinique. To the young generation, I teach them that they need passion, courage, dedication and that they need to listen to the elders» Among the chef he admires, he mentions Bernard Loiseau, Paul Bocuse, Joel Robuchon, Pierre Gagnaire and Alain Ducasse. It’s actually during a trip to the Principality when he was 20 years old, that charmed by the place and dreaming to work with the chef of the Louis XV, that he told himself that he would come back to Monaco. And it is in 2005 that his young man’s dream to move to the Principality came true when he became executive chef of a new hotel, the Monte-Carlo Bay, which was not even finished yet.
Marcel Ravin shared his story, the story of a talented autodidact in a book combining autobiography and a gastronomic journey through a selection of 60 of his recipes. A talented chef, who will never stop surprising us.
For more information
« D’un Rocher à l’autre, itinéraire d’un chef » (Éditions La Martinière)
Blue Bay Restaurant :Monte-Carlo Bay Hotel & Resort,40 Ave. Princesse Grace, Monaco
Tel: +377 98 06 03 60
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