“Marcel Ravin's Martinique-rooted kitchen holds two Michelin stars in the 2026 guide. Book the terrace at dusk to impress clients.”
About Blue Bay
Marcel Ravin left Martinique at twenty and has run the kitchens of the Monte-Carlo Bay since the resort opened in 2005. The Michelin Guide now hangs two stars on Blue Bay, confirmed again in the 2026 edition, for a register no other starred room on the Riviera attempts: the Creole larder of his childhood set against Mediterranean produce and French technique. Dinner menus start at €175, and the terrace looks across the resort's lagoon toward the sea.
The Monte Carlo dining guide maps the principality's other starred rooms; our best tables for impressing clients in Monte Carlo explains where Blue Bay sits among them.
The Kitchen
The dish that explains the whole project is the Monte-Carlo egg: a porcelain egg holding a velvet of egg, cassava and truffle sharpened with maracuja, the passion fruit of Ravin's grandmother's kitchen in Martinique. He has said he learned to cook at her side, and that guests, his own sister among them, have cried over the dish. Cassava is a poor island staple and truffle the opposite, and that collision is the menu's whole argument. Around it move breadfruit, christophine and spiced rums, plated with the precision the second star demands.
The seasonal set piece is the Five Elements Ritual, a Wednesday-only dinner built around water, wood, metal, fire and earth, running 11 March to 24 June and again 2 September to 28 October in 2026. Tasting menus start at €175. For the classical end of the principality, compare Alain Ducasse's Le Louis XV; for the wider field, start with the best fine-dining tables worldwide.
The Room
Blue Bay occupies the sea-facing wing of the Monte-Carlo Bay Hotel and Resort on the Larvotto peninsula at 40 Avenue Princesse Grace, and the terrace over the lagoon is the seating to insist on between spring and October. Service runs four evenings only, Wednesday through Saturday from 19:30. Sound stays conversation-easy, lighting falls low after the first course, and tables are spaced for private talk. Dress is smart; jackets are common on the terrace but not required.
Best for Impressing Clients
Book this room to impress clients because the credentials do the talking: two stars confirmed in the 2026 guide, a chef whose story carries the table, and a terrace that ends negotiations amicably. The four-night week makes a confirmed reservation itself a signal. Blue Bay anchors the Monaco end of our best restaurants for impressing clients guide; time the booking for dusk and let the lagoon do the rest.
Not for
Skip it if you want classic Riviera French; Ravin cooks Creole memory, cassava and breadfruit included. The canon lives down the coast at Le Louis XV.
Frequently Asked
How many Michelin stars does Blue Bay Marcel Ravin have?
Two. The Michelin Guide lists Blue Bay Marcel Ravin as a two-star restaurant in its 2026 edition, making it one of the principality's highest-rated kitchens. Marcel Ravin has led the room since the Monte-Carlo Bay opened in 2005.
What does dinner at Blue Bay cost?
Tasting menus start at €175 per person before wine. The Five Elements Ritual, the Wednesday-only seasonal dinner, prices above the entry menu. With pairings, plan on roughly €300 per person.
What is the signature dish at Blue Bay?
The Monte-Carlo egg: egg, cassava and truffle with maracuja, served in a porcelain egg. It reworks the flavours of Ravin's grandmother's kitchen in Martinique and has stayed on the menu through both stars.
When is Blue Bay open?
Dinner only, Wednesday through Saturday from 19:30 to 21:30. The restaurant closes Sunday through Tuesday, so weekend tables in season deserve two to three weeks of lead time. Book directly through the Monte-Carlo Bay's site.
Is Blue Bay good for a proposal?
Yes, with planning. Ask for a terrace table at the lagoon edge and the setting handles the rest: low light, generous spacing and a kitchen that paces the evening rather than rushing it. The hotel's team coordinates discreet arrangements when warned ahead.
