Free-range piglet in two services
Pâté in a pot & foie gras ravioli
Cep mushrooms / Whipped cream risotto with puffed rice
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Christophine migan
Brittany lobster / Black garlic / Couresse grass
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Dinner at ⭐️⭐️ Blue Bay at the Monte-Carlo Bay Hotel. Very nice Caribbean influenced Mediterranean cuisine from chef Marcel Ravin. The room itself was a bit soulless and had the feel of a Vegas resort hotel restaurant. In fact, out of the whole dining room I did not detect any accents amongst the diners other than American (nothing wrong with that, just an observation). Service was a bit iffy to depending on which server one got, however the Sommelier was excellent and very engaging. Great food, shame about the setting.
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Michelin Guide - ⭐️⭐️
OAD -
W50B -
Best Chef Awards -
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