FLAVORS OF NEW ORLEANS
at HOTEL HERMITAGE MONTE-CARLO
FLAVORS OF NEW ORLEANS
at HOTEL HERMITAGE MONTE-CARLO
November 19-25, Lunch Menu
RESTAURANT LE LIMUN
November 19-25, Special mini-menu
CRYSTAL BAR
November 25, Brunch
SALLE BELLE EPOQUE
Reservations: +377 98 06 98 98, [email protected] or book online
BENOIT WITZ
Executive Chef, Hotel Hermitage Monte-Carlo
Witz started his career in the 80s as a Commis Chef in Paul Bocuse’s restaurant in Lyon. Shortly after his time there, he pursued work at Pré Catelan in Paris before becoming a founding member of the Louis XV – Alain Ducasse à l’Hôtel de Paris in 1987. He spent three years getting to know and eventually falling in love with this intricate yet essential cuisine.
He continued his apprenticeship at the Résidence de La Pinède in Saint-Tropez, and then in Lucien Barrière’s Restaurant in Menton before returning to the Louis XV – Alain Ducasse à l’Hôtel de Paris from 1993 to 1995.
After spending a year as a Sous-chef in Vallon de Valrugues in Saint-Rémy de Provence, Alain Ducasse appointed Witz as Chef at the Bastide de Moustiers in 1996, where he stayed for the next four years.
The restaurant was rewarded with a Michelin star in 2006 and has held the title since.
MARCEL RAVIN
Executive Chef, Monte-Carlo Bay Hotel & Resort
Chef Marcel Ravin has travelled from one ‘rock’ to another, leaving his native Martinique as a teenager in 2005 for Monaco, now his home port.
In 2005, Marcel Ravin accepted the challenge and position of Executive Chef at the Monte-Carlo Bay Hotel & Resort. Creating a culinary universe with depth, energy and universal appeal - like the chef - required much dedication and creativity. These efforts were rewarded in 2015 with a Michelin star in 2015.
Cooking with freshly and locally harvested seasonal fruits and vegetables is a top priority for Marcel Ravin.
At the Blue Bay, the dishes feature vegetables picked a stone’s throw away as the star ingredient and meat and fish as sides.
MARCEL RAVIN
Executive Chef, Monte-Carlo Bay Hotel & Resort
Chef Marcel Ravin has travelled from one ‘rock’ to another, leaving his native Martinique as a teenager in 2005 for Monaco, now his home port.
In 2005, Marcel Ravin accepted the challenge and position of Executive Chef at the Monte-Carlo Bay Hotel & Resort. Creating a culinary universe with depth, energy and universal appeal - like the chef - required much dedication and creativity. These efforts were rewarded in 2015 with a Michelin star in 2015.
Cooking with freshly and locally harvested seasonal fruits and vegetables is a top priority for Marcel Ravin.
At the Blue Bay, the dishes feature vegetables picked a stone’s throw away as the star ingredient and meat and fish as sides.