Awarded one star in the Michelin Guide, the dishes created by Chef Maurice Ravin are a subtle blend of Caribbean and Mediterranean flavours. Inside the Blue Bay, the open kitchen gives a behind-the-scenes look at the hustle and bustle of the kitchen. Outside, guests can admire the sea view from the panoramic terrace.

For his part, Marcel Ravin marries flavours with artistic flair, creativity and passion. Its gourmet aromas breathe originality and life into bold dishes such as: spaghetti carbonara with green papaya; Iberian bellota ham with truffle and Jabugo; organic egg with manioc, truffle and passion fruit; and Blue Bay Classic Chocolate and passion fruit range.

Dishes are also part of the culinary experience. Chef Marcel Ravin has worked with a ceramist from his native island to create custom tableware that tells a story. Thus, it took Peggy and Desmeules Marcel Ravin a year to design and create these unique pieces. These are tangible, tactile and inspiring representations of the depths of the Caribbean Sea.

What else is special about this place? Blue Bay’s gourmet champagne brunch from January to May. However, it should be specified that smart dress is required and that animals are not allowed in the restaurant.