Awarded two Michelin stars, Chef Marcel Ravin defiantly reveals his bill at Blue Bay Restaurant. His cuisine: a mixture of Caribbean and Mediterranean flavours.
Inside, the open kitchens feature the chef and brigade simmering.
Outside, guests can enjoy sea views from the panoramic terrace.
Flavors of a star… Here the conductor is Marcel Raven. As an artist, he mixes taste with creativity and passion. Its gourmet cuisine is combined with boldness and originality. Green Papaya Carbonara Spaghetti, Iberico Bellota Truffle and Jabugo, a signature dish not to be missed, Organic Chicken Egg, Cassava, Truffle and Passionfruit, or even the Blue Bay classic Chocolate Passion Fruit Partition. .. Menu of leisure or a la carte, Blue Bay invites its guests on a gastronomic journey.
A journey that continues in the art of table setting… Chef Marcel Ravin teamed up with a potter from his home island to create custom plates that tell a story.
A year of collaboration between Peggy Desmeul and Marcel Ravin has resulted in the design of unique products that return to the main point of the chef’s itinerary: emotionally and in relief evoking the wonderful Caribbean bottom.
Marcel Raven is one of the most talented chefs of his generation. With two Michelin stars and an innovative style, he creates Blue Bay cuisines with passion. There is a bit of native Martinique in his dishes, a good dose of creativity and a boundless love for taste and pleasure.