“Spice up your talent” with cookery classes by Chef Marcel Ravin at the Monte-Carlo Hotel & Resort
“Spice up your talent”, a new concept from Chef Marcel Ravin.
The Chef and his team are offering cookery and pastrymaking classes at the Las Brisas restaurant, at the Monte-Carlo Bay Hotel & Resort.
In a relaxed and friendly atmosphere, the apprentice cooks are given an immersion in the hotel’s kitchens, in the company of a team of passionate professionals!
A cookery class by Marcel Ravin is withouth question an unforgettable experience. This cookery course alternates between classes and tasting sessions.
The chef, whose flair for contemporary cuisine with multiple influences, has all the enthusiasm and warmth of the most passionate artists.
At the Monte-Carlo Bay Hotel & Resort, you will be welcomed for a relaxed briefing over fine tea and home-made biscuits.
A few minutes later, you will begin your learning experience under the expert eye of Marcel Ravin’s team. In the professional kitchens of the Monte-Carlo Bay Hotel & Resort, you will discover some of the closely guarded secrets of a top chef, before sitting down to eat with the other “apprentice chefs” and a guest of your choice.
T. +377 98 06 03 60
Originally published at VisitMonaco.com
Signature Dishes of the Principality of Monaco
Signature Dishes of the Principality of Monaco is a distinctive publication highlighting the exceptional culinary scene of the Principality of Monaco.
Monaco’s first gourmand book was launch December 2016 as the number one release in wine pairing at Amazon.com allows gastronomy lovers to discover the excellence of the Principality of Monaco thanks to recipes and interviews with Executive Chefs who hold together over 50 Michelin stars.
Signature Dishes of the Principality of Monaco is a distinctive publication highlighting the exceptional culinary scene of the Principality, whilst focusing on gastronomical specialities and offering an overview of the heritage of Monaco.
Thanks to the invaluable help from the Monaco Government Tourist Office in New York and the Prince Albert II of Monaco Foundation, authors Bradley Mitton and Zsolt Szemerszky are showcasing the most excellent restaurants in Monaco. This culinary guide offers its readers a unique experience as they offer a rare insight into the characters and personalities behind these wonderful gastronomical locations.
This is an exceptional joint effort thanks to the supportive chefs include Alain Ducasse, Benoît Witz, Christophe Cussac, Christophe Dupuy, Dominique Lory, Jean-Claude Brugel, Joël Robuchon, Marcel Ravin, Paolo Sari, Philippe Joannès and Takéo Yamasaki as well as accommodating sommeliers including Damien Borghi, Noël Bajor, Frédéric Woelffle and Massimo Sacco.
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