Marcel Ravin: the taste of travel lights up Monaco

A new chapter of ambition and creativity opens for Marcel Ravin, whose 2026 season is set to leave a strong mark on the Principality of Monaco. With two Michelin stars at Blue Bay Marcel Ravin and the star awarded in 2025 to Elsa Marcel Ravin, the Martinique-born chef develops a culinary journey that weaves together personal memory, contemporary research and a dialogue between cultures.

Elsa changes its name and identity

On 14 April, a symbolic milestone is reached with the reopening of the restaurant at Monte-Carlo Beach under its new official name, Elsa Marcel Ravin. More than a rebranding, it strengthens the bond between the chef and a cuisine defined by elegance, seasonality and a strong sense of identity, blending Mediterranean refinement with a modern sensibility.

Alongside fine dining, Ravin also pursues a more informal expression of his cuisine at Mada One, where the concept of “snackonomy” translates haute cuisine into a dynamic, urban language.

Blue Bay as a stage for exceptional events

The beating heart of the season remains the Blue Bay, which, following its February reopening, launches a rich programme of special dinners. From Tradition moderne créole, a tribute to the chef’s Martinican roots, to high-profile international collaborations, the restaurant becomes a laboratory for encounters and experimentation.

Among the most anticipated highlights is Momentum on 13 April, a four-hands dinner organised for the International Day of Gastronomy in collaboration with Les Grandes Tables du Monde, featuring Arnaud Bignon alongside Ravin. Further events include a dinner dedicated to pairings with Martinique AOC rums, a Festival des Étoilés evening with Glenn Viel, and autumn experiences centred on white truffle and on the pairing of champagne and caviar.

The new “Rituel des Cinq Éléments”

The true novelty of 2026 is Le Rituel des Cinq Éléments, an original format debuting on 11 March. Inspired by the Japanese Kaiseki philosophy, the experience revolves around the five elements – Water, Wood, Metal, Fire and Earth – and unfolds through around ten small creations that change every week.

Within this ritual, Japanese rigour, Creole soul and Mediterranean light coexist, shaping a gastronomic experience conceived as a suspended, contemplative moment. It is not a reproduction of tradition, but a tribute to its spirit of balance, time and intention.

A vision beyond the plate

All these initiatives form part of the broader strategy of the Monte-Carlo Société des Bains de Mer, an international benchmark for luxury hospitality and Michelin-starred dining, long committed to sustainability and social responsibility.

Through his cuisine, Marcel Ravin continues to tell a story of origins, journeys and encounters, turning Monaco into a gastronomic crossroads open to the world.