{"id":3631,"date":"2026-04-22T09:30:57","date_gmt":"2026-04-22T07:30:57","guid":{"rendered":"https:\/\/stmoritz-gourmetfestival.ch\/gastkoeche\/marcel-ravin\/"},"modified":"2026-04-22T09:42:07","modified_gmt":"2026-04-22T07:42:07","slug":"marcel-ravin","status":"publish","type":"gastkoeche","link":"https:\/\/stmoritz-gourmetfestival.ch\/en\/guest-chefs\/marcel-ravin\/","title":{"rendered":"Marcel Ravin"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Marcel Ravin left his native Martinique to hone his craft in France and Belgium before moving to Monaco. Since 2005, he has been shaping the gastronomic signature of the Blue Bay Marcel Ravin at the Monte Carlo Bay Hotel &amp; Resort. The restaurant currently holds two Michelin stars, making it one of the most important culinary addresses in the Principality.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ravin&#8217;s cuisine lives from memory as much as from the product. He combines the aromas of his Caribbean origins, the spices and culinary images from Martinique, with the resources of the Cote d&#8217;Azur and the Mediterranean. He is not interested in arbitrary mixing, but in a clear, well thought-out language that he himself sees as a bridge between the worlds. His dishes are open, emotional and deeply personal.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The focus is on season, origin and responsibility. Ravin works with small local producers, with the hotel&#8217;s own organic garden and with fish that meets the requirements of the Mr Goodfish Charter. The result is a cuisine in which plants, the sea and the region play a key role, while remaining generous, sensual and distinctive. It is precisely this combination of attitude, creativity and taste that makes Marcel Ravin one of the most exciting voices in contemporary French gastronomy.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Born in Martinique, arrived in Monaco in culinary terms: Marcel Ravin combines Caribbean origins with a Mediterranean soul. As Executive Chef of Blue Bay Marcel Ravin, he shapes a cuisine that combines Creole DNA, great product proximity and poetic precision in a special way.<\/p>\n","protected":false},"featured_media":3632,"template":"","meta":{"footnotes":""},"gastkoch-kategorien":[50],"class_list":["post-3631","gastkoeche","type-gastkoeche","status-publish","has-post-thumbnail","hentry","gastkoch-kategorien-guest-chef-2026"],"_links":{"self":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/3631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche"}],"about":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/types\/gastkoeche"}],"version-history":[{"count":1,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/3631\/revisions"}],"predecessor-version":[{"id":3698,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/3631\/revisions\/3698"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/media\/3632"}],"wp:attachment":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/media?parent=3631"}],"wp:term":[{"taxonomy":"gastkoch-kategorien","embeddable":true,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoch-kategorien?post=3631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}