Cep mushrooms / Whipped cream risotto with puffed rice
.
Redcurrant vinous tea with citrus peel and herbs
.
Sorrel milk, olive oil drops and flower pollen
.
Chocolate / Figs from our gardens
With rum from Martinique
.
Dinner at ⭐️⭐️ Blue Bay at the Monte-Carlo Bay Hotel. Very nice Caribbean influenced Mediterranean cuisine from chef... More
Cep mushrooms / Whipped cream risotto with puffed rice
.
Redcurrant vinous tea with citrus peel and herbs
.
Sorrel milk, olive oil drops and flower pollen
.
Chocolate / Figs from our gardens
With rum from Martinique
.
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.
.
Michelin Guide - ⭐️⭐️
OAD -
W50B -
Best Chef Awards -
.
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