

5

"In Monaco, eclecticism and sensitivity define Marcel Ravin’s cuisine as he takes diners to discover his native Martinique and childhood culinary memories. Martinique flavors and recipes are revisited and complemented with Mediterranean products, yielding original, exotic creations like green vegetable and chayote soup with lightly seared red mullet strips and smoked tea; marinated murex sea snails with spicy coconut water, cockles and urchin tongues; and toasted sweet potato brioche with pistachio crumbs." - Le Guide MICHELIN