{"id":301,"date":"2009-12-02T10:21:33","date_gmt":"2009-12-02T17:21:33","guid":{"rendered":"https:\/\/monaco-consulate.com\/?p=301"},"modified":"2009-12-02T10:21:33","modified_gmt":"2009-12-02T17:21:33","slug":"monte-carlo-bays-executive-chef-marcel-ravin-takes-manhattan","status":"publish","type":"post","link":"http:\/\/monaco-consulate.com\/redesign\/monte-carlo-bays-executive-chef-marcel-ravin-takes-manhattan\/","title":{"rendered":"Monte Carlo Bay’s Executive Chef Marcel Ravin Takes Manhattan"},"content":{"rendered":"

\"Prince
\nDecember 2009<\/em> \u2013 As a 21st century restaurant renaissance continues in the Principality of Monaco, a group of local diners experienced the magic of Monaco\u2019s cuisine scene in New York early December as one of Monaco\u2019s rising culinary stars, Chef Marcel Ravin of the Monte-Carlo Bay Hotel & Resort, collaborated with Chef Daniel Boulud on a Mon\u00e9gasque-inspired Winter Menu.<\/p>\n

A very special guest to the pre-dinner reception was His Serene Highness Prince Albert II of Monaco who was in the United States in his capacity as President of the Prince Albert II of Monaco Foundation for the environment.<\/p>\n

An initiative of the Monaco Government Tourist Office in New York and co-hosted by SBM Monte-Carlo, the reception and dinner for clients, media and guests, was held at the elegant Harold Pratt House on Park Avenue.<\/p>\n

For this, his first visit to New York, Chef Marcel Ravin<\/strong>, who is originally from the Antilles isle of Martinique, created an imaginative, appetizing menu using some of his signature combinations (menu listed below). As the Monte-Carlo Bay Hotel & Resort\u2019s Executive Chef since its opening in 2005, he constantly delights diners with his original and inventive cuisine using the freshest of local seasonal produce from the land and the sea at the acclaimed Blue Bay Restaurant.<\/p>\n

During his trip, he was introduced to some of New York\u2019s most respected and influential executive chefs including Chef Eric Ripert (www.le-bernardin.com<\/a>), Chef Shaun Hergatt (www.shoshaunhergatt.com<\/a>) and Chefs Daniel Boulud and Cedric Tovar (http:\/\/www.danielnyc.com<\/a>and www.feastandfetes.com<\/a>) and spent time touring the restaurants and kitchens of these acclaimed establishments.<\/p>\n

Chef Ravin was accompanied to New York by his sous and pastry chef Philippe Brito, who is originally from Cannes. Their maiden voyage to New York was documented by a film crew from the NY-based TV program Canap\u00e9, a joint production of CUNY (Channel 75)<\/strong> and the French Cultural Service. The program airs on December 24 and 31 at 10:30AM, 4:30PM and 10:30PM<\/strong>, then again on December 26 and January 2 at 2:00PM<\/strong>.<\/p>\n

\u201cChef Ravin is one of the brightest stars in Monaco\u2019s gastronomic galaxy and we are honored to have him in New York to share his inspired culinary secrets and passion for food with us,\u201c said Maguy Maccario, Consul General and Director of the Monaco Government Tourist Office. \u201cThe collaboration between Chef Ravin and Chef Boulud underscores the continuation of close (culinary and other) ties between our two nations despite recent difficulties and challenges we have all faced.\u201d<\/p>\n

Mr. Bernard Lambert, CEO and General Manager of Monte-Carlo SBM also addressed the gathering with the latest news of renovations, openings and investments in Monaco\u2019s luxury hospitality industry.<\/p>\n

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\"Chef<\/strong><\/span><\/p>\n

<\/strong><\/span><\/p>\n

Chef Ravin\u2019s Mon\u00e9gasque-inspired Winter Menu
\n<\/strong><\/span>
\nAppetizer:
\n<\/em>Veloutine de Courge et Saint-Jacques du Maine
\nen Vinaigrette d\u2019Huile de Vanille<\/p>\n

Main Course:
\n<\/em>Bar de ligne confit aux Aromates, Artichauts & Tomates,
\nCondiments Savora aux olives<\/p>\n

and<\/p>\n

Volaille Fermi\u00e8re cuisin\u00e9e comme une Royale
\nFrivolit\u00e9 de L\u00e9gumes d\u2019 Automne, Onctuosit\u00e9 de kumquat<\/p>\n

Dessert:
\n<\/em>Adaptation d\u2019un concentr\u00e9 de Fruits Exotiques Chocolat Passion<\/p>\n

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* * *<\/p>\n

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Under the umbrella of Monte-Carlo SBM are some of Monaco\u2019s best known and most cherished eateries, and from now through September 2011, there is much news to trumpet including:<\/p>\n