Blue Bay Marcel Ravin

98000

16/20
Remarkable Restaurant

BOOK

10 PHOTOS

Chef Marcel Ravin

Cooking Caribbean | Gastronomic | Local | Mediterranean | Seafood

Services Access for the disabled | Children's menu | Private parking lot | Valet parking

Price Indicative price per person (excl. drinks)

170€ à 320€

Gault&Millau's review

16/20

Remarkable Restaurant In the past, the atmosphere in this luxurious bastion of the Société des Bains de Mer had been more stilted, afféteries and leg-pulling. By rethinking the dining room and giving an even larger and more obvious place to his teams, the very ecumenical Marcel Ravin, who offers here a luxury version of the best Caribbean-influenced cuisine in the country, has found the ideal formula. The open kitchen, the central island for pastries, the table d'hôtes and the soft beige of the chic natural décor all contribute to an atmosphere as refined as it is warm. The dishes follow on from one another, brilliant and well-traveled, very pleasant, sometimes perfectible, which is also the pleasure of a human-scale service where everyone does their best. The lobster with sweet potato purée and pistachio (a regional peanut) is covered with a rum sabayon, the green papaya is spaghetti carbonara style, with parmesan and pecorino, the scallops in "giromonade" (a way of cooking rice with squash in Martinique), the fillet of bass is confit at length, excellent with a well-thought-out bone jus, the satellite dachine (taro) veal foot evokes more of a second course than a side dish. Each course is the occasion for a surprise, often pertinent, such as the delicious panoufle kefta on the lamb declination (fillet, leg, shredded shoulder) and Floriane Grand's desserts make a fine conclusion, her manioc sorbet crumble or the very good citrus and avocado soufflé dessert. A loyal customer for fifteen years, Jérémy Testa manages the room with ease and empathy, contributing to the success of the moment. An extensive, fairly classic cellar, with prices that make sense in the context, for an international clientele, bolstered by a few old rums, one of which bears the chef's signature.

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