{"id":195504,"date":"2023-10-06T16:54:09","date_gmt":"2023-10-06T14:54:09","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/2023\/10\/martinique-meets-singapore-in-monaco-chef-marcel-ravin-kicks-off-festival-des-etoiles\/"},"modified":"2023-10-06T17:00:05","modified_gmt":"2023-10-06T15:00:05","slug":"martinique-meets-singapore-in-monaco-chef-marcel-ravin-kicks-off-festival-des-etoiles","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/en\/2023\/10\/martinique-meets-singapore-in-monaco-chef-marcel-ravin-kicks-off-festival-des-etoiles\/","title":{"rendered":"Martinique meets Singapore in Monaco: chef Marcel Ravin kicks off Festival des \u00c9toil\u00e9s"},"content":{"rendered":"\n

On the menu: a dinner combining Caribbean flavours and Asian delicacies courtesy of two chefs from Singapore’s three-star Odette restaurant.<\/strong><\/p>\n\n

Overlooking the sea, on the terrace of the Las Brisas restaurant at Monte-Carlo Bay, two-star chef Marcel Ravin kicked off the third edition of the prestigious Festival des \u00c9toil\u00e9s organised by the Monte-Carlo Soci\u00e9t\u00e9 des Bains de Mer <\/a>on 29 and 30 September.<\/p>\n\n

Unfortunately, chef Julien Royer was unable to make the trip due to unforeseen circumstances. Instead he was represented by his two chefs from the three-star Odette restaurant in Singapore for this dinner for four (well, six) hands. <\/p>\n

\n
\"festival-etoiles-monte-carlo-marcel-ravin-julien-royer\"
The four <\/del>six-handed dinner was part of the Festival des Etoil\u00e9s de Monte-Carlo – \u00a9 Monte-Carlo SBM<\/em><\/figcaption><\/figure>\n<\/div>\n

“Ladies and gentlemen, your journey is about to begin,<\/i>” introduced the ma\u00eetre d’. And the different flavours throughout the meal, accompanied by soft lounge music, were certainly an invitation to cross the oceans.<\/p>\n\n

Julien Royer’s chefs, Adam and Xiong, started us off with a gamberoni taco, adding a local speciality: Menton lemon. Chef Marcel Ravin, meanwhile, provided a delicate plantain banana flour tartlet with chayote and vintage Comt\u00e9 cheese, paying tribute to the Caribbean flavours of his native Martinique. <\/p>\n\n

There were other notes from the islands with the smoked eel and sweet potato, accompanied by Almas caviar, Malabar spinach and a coconut water emulsion. Chefs Adam and Xiong served langoustine with red tetragonia (a plant that is native to Asia), meadowsweet and verbena.<\/p>\n\n

\n
\"julien-royer-langoustine-festival-etoiles-monte-carlo\"<\/figure>\n\n\n\n
\"marcel-ravin-anguille-festival-etoiles-monte-carlo\"<\/figure>\n
Langoustine “like a dumpling,” red tetragonia, meadowsweet, verbena & Smoked eel, sweet potato, Almas caviar, Malabar spinach and coconut water ‘blaff’ emulsion – \u00a9 Monte-Carlo SBM<\/em><\/figcaption><\/figure>\n\n

Caf\u00e9 de Paris to reopen mid-November<\/a><\/p>\n\n

“From Singapore to Monte Carlo, cuisine without borders”<\/h2>\n\n

Chef Ravin took care of the ‘surf’ side with Mediterranean fish, accompanied by a cocoa butter confit, a ‘sauce chien’ sabayon and vegetable floralies, while chefs Adam and Xiong took on the ‘turf’ side with pigeon with Kampot pepper (grown in Cambodia), garnished with black garlic, fig and a confit thigh, as well as an offal ‘Bao’, a little stuffed bun from China and Vietnam. <\/p>\n

\n
\"julien-royer-pigeon-festival-etoiles-monte-carlo\"
Pigeon with Kampot black pepper, black garlic, fig, confit thigh and offal “Bao” – \u00a9 Monte-Carlo SBM<\/em><\/figcaption><\/figure>\n<\/div>\n

The dinner was rounded off with a range of sweet treats, from rose and lychee ice lollies to \u00a0tomato candy “from our kitchen garden.<\/i>” Also a mention are “Chocolates from my childhood in Martinique<\/i>” and figs from the Jardin des Antipodes<\/em> by Marcel Ravin.<\/p>\n\n

\n
\"marcel-ravin-figue-festival-etoiles-monte-carlo\"<\/figure>\n\n\n\n
\"bonbons-tomates-chocolats-martinique-marcel-ravin-festival-etoiles-monte-carlo\"<\/figure>\n
Figs from the Jardin des Antipodes, sugar cane vinegar with complementary flavours, Candy with last summer’s tomato from our kitchen garden and Chocolate from my childhood in Martinique – \u00a9 Monte-Carlo SBM<\/em><\/figcaption><\/figure>\n\n

Variety wasn’t only available on the plate. A food and champagne pairing had been created in partnership with the well-known maison Veuve Cliquot, which suggested its famous Brut Carte Jaune, then La Grande Dame (2015 White and 2012 Ros\u00e9). <\/p>\n\n

The meal was as surprising as it was delicious and was a fabulous start to this new edition of the Festival des \u00c9toil\u00e9s de Monte-Carlo<\/em>, as chef Julien Royer summed it up very well in these words: “From Singapore to Monte-Carlo, a cuisine without borders where enjoyment, emotion and sharing are the watchwords<\/i>.”<\/p>\n\n

Exceptional ball in honour of Prince Rainier III arrives in Monte-Carlo<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

On the menu: a dinner combining Caribbean flavours and Asian delicacies courtesy of two chefs from Singapore’s three-star Odette restaurant. […]<\/p>\n","protected":false},"author":60,"featured_media":195308,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1825,243,251],"tags":[2862],"post_sectags":[4457],"post_format":[2466],"class_list":["post-195504","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editors-choice","category-news","category-whats-on","tag-monte-carlo-sbm-en","sectag-festival-des-etoiles-en","format-review"],"acf":[],"yoast_head":"\nMartinique meets Singapore in Monaco: chef Marcel Ravin kicks off Festival des \u00c9toil\u00e9s<\/title>\n<meta name=\"description\" content=\"On the menu: a dinner combining Caribbean flavours and Asian delicacies courtesy of two chefs from Singapore's three-star Odette restaurant. 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