Two Michelin-starred Chef Marcel Ravin delivered a taste of his Caribbean heritage to Monaco’s Princess Grace Hospital Centre (CHPG) on May 7th, personally serving approximately 2,000 meals alongside his team in a continued gesture of appreciation for healthcare workers.
The ‘Rencontre Gourmande avec le Chef Marcel Ravin’ event marked the second time the Blue Bay chef has transformed the hospital’s dining experience, following an initiative that began during the pandemic.
“I wanted to bring something different this time, to share a bit of my culture and identity.” Ravin told Monaco Life at the event. “I’ve brought a little of what I do at Blue Bay to the CHPG, but in a more traditional way with classic dishes from the Caribbean.
The menu featured Caribbean specialties including ‘féroce d’avocat’ with cod, crab tart, lobster dombré, and chicken colombo—all meticulously prepared despite the challenge of high-volume service.
Preparation for the event began Monday, with coordination between Ravin’s team and the hospital’s culinary staff. “This year was much easier,” Ravin explained. “The first year they barely knew each other, now they know each other better, which makes everything simpler.”
For the chef, this culinary exchange holds profound meaning beyond mere food service, “It’s not just about cooking—it’s about saying thank you,” he said. “After our first event, people would stop us in the street to express their gratitude, but I’m the one who should be thanking them.”
Ravin hopes his initiative will inspire Monaco’s broader culinary community. “This shouldn’t just be Marcel Ravin’s action,” he highlighted. “There are many talented chefs in the Principality. I encourage others to understand this isn’t just about me—it’s about everyone.”
Despite managing multiple restaurants—including the newly-starred Elsa and Mada One—Ravin showed no signs of fatigue from the massive undertaking. “This is my life, my passion,” he insisted. “What exhausts me isn’t work but mediocrity and unkindness. To create, you need sensitivity.”
A labour of love and gratitude
When asked which dish made him most proud, Ravin’s response reflected his philosophy: “I’m proud of everything we do. You can’t cook if you’re not proud of what you make. The best dishes aren’t necessarily the most beautiful ones, but those made with love.”
“This work was first initiated by the Deputy President Stéphane Valéri, the Hospital Director Benoîte Rousseau de Sevelinges, and our Director General of Monte-Carlo Bay. They approached me saying, ‘Marcel, we would be pleased if you could cook for the CHPG staff to give them a moment of happiness, knowing they’ll be enjoying the cuisine of a Michelin-starred chef,'” Ravin revealed to Monaco Life.
“But I didn’t do it simply because I’m a starred chef. I did it because I believe my role as a chef allows me to give and share with as many people as possible. There are no ‘big’ or ‘small’ clients for me, which is why cooking such a large volume—between 1,800 and 2,000 meals—is meaningful.”
As hospital staff took brief breaks from their duties to enjoy the meal, Ravin remained confident they would appreciate the moment despite their busy schedules. “They’ll take the time,” he said with certainty.
The event continues Ravin’s belief in sustained commitment rather than one-off gestures. “I always tell my team that what’s important in life is to endure over time,” he reflected. “That’s when we see results.”
Monaco Life was there! See more in our video reel below…
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