Floriane Grand, Pastry Chef at the Blue Bay Marcel Ravin and Monte-Carlo Bay Hotel & Resort, has been awarded the Pastry Chef Trophy 2025 by Gault & Millau for the Provence-Alpes-Côte d’Azur, Corsica and Monaco region. She was the only chef from Monaco to receive a distinction during the ceremony, held on Monday 28th April at the Palais de la Méditerranée in Nice.
The award comes just a month after Grand was honoured with the Michelin Guide’s Passion Dessert title, cementing her status as one of the rising stars of Monaco’s haute gastronomy scene. Her recognition is also a testament to the strength of Monte-Carlo Société des Bains de Mer, which continues to position itself as a leader in fine dining.
Each year, the Gault & Millau Tour travels across France’s regions to uncover new talents in gastronomy and hospitality, awarding twelve trophies across different disciplines. This year, Floriane Grand stood out in the PACA-Corsica-Monaco region for her work at the two Michelin-starred Blue Bay Marcel Ravin**, as well as at Las Brisas, L’Orange Verte and the Espace Calypso.
Originally from Lyon, Grand built her career through prestigious competitions, including the Meilleur Apprenti de France and the Junior Pastry World Cup. After working at Maison Fauchon and the K2 Palace in Courchevel, she moved to Monaco in 2019 to join Chef Marcel Ravin. She was promoted to Head Pastry Chef the following year, bringing a distinctive style to her creations, inspired by gardens, herbs and the changing seasons.
“This trophy is a huge source of pride. It recognises the work achieved at Monte-Carlo Bay Hotel & Resort alongside my Chef, Marcel Ravin,” said Grand. “I thank the pastry, kitchen and service teams for their daily efforts, and Monte-Carlo Société des Bains de Mer for the opportunity to grow the Blue Bay Marcel Ravin**.”
Chef Marcel Ravin said the award reflected a “culmination of a team effort” spanning almost seven years, adding that it was a source of pride for the entire establishment and for the Monte-Carlo destination as a whole.
The Monte-Carlo Société des Bains de Mer group continues to make its mark in the Gault & Millau guide. The Blue Bay Marcel Ravin**, Le Grill* and Pavyllon Monte-Carlo* each hold three toques; L’Abysse Monte-Carlo** holds four; Elsa* has two; and the Louis XV-Alain Ducasse at Hôtel de Paris Monte-Carlo***, a member of the Gault & Millau Academy, has been awarded five gold toques.
See also:
‘New’ Restaurant: The metamorphosis of Blue Bay Marcel Ravin
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Main photo source: MCSBM