By  Sachin Murdeshwar

Mumbai: The Oberoi, Mumbai is proud to welcome, Michelin Starred Chef Marcel Ravin, who will plunge you into his culinary universe imprinted with creativity and sensitivity at Vetro, The Oberoi, Mumbai.

GREEN IS THE NEW GLAM

A fairy tale by the sea, the luxurious Principality of Monaco is the second smallest country, located on the extremely picturesque French Riviera. The Principality is a destination of choice for the discerning palate and promises an unforgettable culinary journey. With the exotic setting, world-class hospitality and our passion, Monaco has ideal venue and customization options to make your celebrations a grand success. In Monaco, gastronomy, local and season are linked! From urban gardens to organic restaurants, through the reasoned choice of products and the fight against food waste, the environmental approach is deeply rooted in the principles of the Monegasque restaurant. Less transport, more taste, discover and savor the culinary creations of our Chef Marcel Ravin.

Creative gastronomy by Guide Michelin starred Chef, Marcel Ravin: child of the Caribbean, took up the challenge of opening, as Executive Chef, this superb Monaco hotel facing the Mediterranean. After leaving his native island to learn the art of cooking in Alsace, Lyon and Brussels, Marcel Ravin combines the culinary style of his Caribbean origins with the treasures of the southern land and sea, so dear to the people of Monegasque. Marcel Ravin brought with him the memory of dishes from his native land: spices, produce and remarkable recipes. This baggage, which the Monte-Carlo Bay Hotel & Resort chef calls his “mind palate”, guided him on his path and shaped his identity, becoming the basis of his culinary identity. His atypical and authentic route is narrated in the autobiographical work “From one Rock to Another-Itinerary of a Chef” (Editions La Martinière). The author describes tales from his childhood to his adult life and associates 60 recipes with every step of his existence. It is the testimony of a life, a wonderful and moving confession prefaced by HSH Prince Albert II of Monaco and by the chef Alain Ducasse.

The chef has also signed a second book: “Best of Marcel Ravin”, published by Editions Ducasse. It is set out like a step-by-step cookery class, with illustrations and tips to successfully create his recipes like a pro! Marcel Ravin, a humanist at heart, has forged a mixed identity, combining his past and his own fond memories with the countless resources of the Côte d’Azur. In this manner, his culinary partition has gathered an audience of connoisseur gourmets in his restaurant facing the sea at Blue Bay.

His tenacity and creativity were rewarded in 2015 with a new Michelin star. Thanks to his great intuition, Marcel Ravin has successfully transferred his Caribbean repertoire and merged these different influences which infuse his cooking with studied and delicious flavours: corn-fed free range guinea fowl, foie gras with pistachio pesto from Martinique, cabbage and truffle.

His signature dishes: organic egg with truffle, cassava and maracuja juice (passion fruit in creole), his signature dessert: chocolate and passion fruit partition with cocoa bean & passion fruit sauce. His audacity has propelled the Blue Bay restaurant to shine amongst the essential gastronomy bastions of the Principality.

This creative cuisine was rewarded in November 2018 by the Gault et Millau food guide in its new guide on the Caribbean-French Guiana which lists 215 restaurants in Guadeloupe, Martinique, the North Islands and French Guiana. In 42 years of existence, it is the first time that the 2nd gastronomic guide in the world (after the Michelin), present in 23 countries, has published a guide on Creole cuisine.

And for this first edition, the Guide decided to award the Chef of the Year Trophy to Marcel Ravin at a ceremony in Martinique on 30 November 2018. This reward was given to Marcel Ravin for his work in the Tour Simon restaurants.

Cooking philosophy: From the land to the plate: a committed star-awarded Chef!

Cooking seasonal fruits and vegetables, which are freshly harvested from local sources, is more than a commitment for Marcel Ravin; it is a priority. At the Blue Bay, the signature restaurant of Monte-Carlo Bay Hotel & Resort, the plants picked close to the restaurant are at the centre of the dish; the meat and fish are accompaniments.

For this, the chef works with the start-up Terre de Monaco, founded by Jessica Sbaraglia, creator of urban organic vegetable plots, including the magnificent one at the Monte-Carlo Bay Hotel & Resort! To keep up with demand, the chef also gets supplies from another vegetable plot, “Le Jardin des Antipodes” in Menton.

The special culinary showcase will entail Chef Marcel Ravin’s Tasting menus at Vetro, between 26th September to 29th September, 2019. The menu will be available as a Lunch Menu Du Jour which will feature a 3 course tasting menu at Rs. 2500 plus taxes and Dinner will showcase a 4 course Chef’s Gourmand menu at Rs.4500 plus taxes. Each course may also be paired with a selection of old and new world wines by our Sommelier.

Our wines will be showcased from our wine library the Enoteca, that recently been recognised for the Best Wine Collection, by the prestigious, Travel + Leisure Delicious Food Awards 2018.