{"id":18731,"date":"2020-01-18T23:27:39","date_gmt":"2020-01-18T22:27:39","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/?p=18731"},"modified":"2020-11-22T22:25:49","modified_gmt":"2020-11-22T21:25:49","slug":"marcel-ravin-lautodidatta-stellato","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/it\/2020\/01\/marcel-ravin-lautodidatta-stellato\/","title":{"rendered":"Marcel Ravin, l&#8217;autodidatta stellato"},"content":{"rendered":"<h3 class=\"p1\"><span class=\"s1\">Da quasi 15 anni, Marcel Ravin rende felici gli ospiti del Blue Bay, il ristorante gourmet del Monte-Carlo Bay Hotel. Il suo pi\u00f9 grande orgoglio? Essere riuscito ad elaborare una partitura culinaria a sua immagine, raffinata e sottile. Pi\u00f9 che mai, il figlio della Martinica \u00e8 un uomo realizzato con una stella nella guida Michelin e due nuovi progetti che hanno visto la luce negli ultimi mesi: Mada One (Monaco) e Le Grand R\u00e9fectoire, a Lione. Intervista con uno chef sicuro della sua forza.<\/span><\/h3>\n<p>&nbsp;<\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Chi \u00e8 stata la prima persona che ti ha fatto venire voglia di fare questo lavoro?<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Marcel Ravin: Mia nonna! Sono cresciuto con lei. Quando si intratteneva a tavola, vedevo come la cucina portava gioia e buon umore. Possedeva un orto e spesso pescava vongole o granchi. Abbiamo avuto pasti in famiglia che erano abbastanza abbondanti. Non ci mancava nulla, vivevamo di quello che avevamo. Grazie a lei, ho sviluppato quello che Alain Ducasse chiama il &#8220;palazzo mentale\u201d.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Non hai uno chef &#8220;modello&#8221;?<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">M.R. : No, non sono l&#8217;allievo di un grande maestro, ma ho imparato attraverso i grandi. Attraverso libri, incontri, ma mai nelle cucine dei grandi chef. Ho creato il mio mondo di cucina mantenendo questa vicinanza con gli artigiani e avendo un orto tutto mio. A Blue Bay, quasi l&#8217;80% della verdura proviene dall&#8217;orto. Ne abbiamo uno di 400m\u00b2 sul tetto di uno dei saloni, un altro di 2 ettari che si trova sulle alture di Mentone. \u00c8 un&#8217;opportunit\u00e0.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Esattamente come descriveresti il tuo universo culinario?<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">M.R. : Tendiamo sempre a mettere etichette sulle cucine. Non ho una cucina esotica, creola, caraibica. Anche se ci sono queste influenze. \u00c8 una cucina di piacere, di cuore, di gioia, di emozioni. \u00c8 fatto con molto rispetto, quello dell&#8217;altro e del prodotto.<\/span><\/p>\n<div id=\"attachment_18657\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-18657\" class=\"wp-image-18657 size-full\" src=\"https:\/\/www.monaco-tribune.com\/wp-content\/uploads\/2020\/01\/MT-Marcel-Ravin-Food.jpg\" alt=\"Marcel Ravin\" width=\"800\" height=\"683\" \/><p id=\"caption-attachment-18657\" class=\"wp-caption-text\">Marcel Ravin<\/p><\/div>\n<p class=\"p1\"><strong><span class=\"s1\">Ci parli degli altri tuoi ristoranti, specialmente il Mada One&#8230;<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">M.R.: Mi \u00e8 stato affidato il progetto di questo innovativo ristorante che si trova nel nuovo quartiere One Monte-Carlo. Come per il mio ristorante stellato, l&#8217;obiettivo \u00e8 quello di offrire una cucina che sia un piacere da mangiare. Qualunque sia il piatto, che sia un bistrot o uno spuntino, voglio che ogni cliente lo assapori. Per me non pu\u00f2 esserci alcuna differenza. Ad un cuoco viene semplicemente chiesto di preparare del buon cibo. Dopo, ci sono cose che fanno la differenza. Saremo molto pi\u00f9 personalizzati al Blue Bay. Con 14 cuochi al mio fianco per servire 45\/50 coperti, \u00e8 diverso dal Mada One dove siamo 5 cuochi per 150 coperti rinnovati nel corso della giornata.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Un&#8217;altra localit\u00e0 recente: Le Grand R\u00e9fectoire, a Lione&#8230;<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">M.R.: \u00c8 una versione bistronomica della mia cucina con prodotti bellissimi e piatti di qualit\u00e0 come la rana pescatrice arrosto o la sella di agnello. Questo ambiente, che era l&#8217;ex refettorio delle monache, pu\u00f2 ospitare 200 coperti nella sala da pranzo e 150 sulla terrazza. Volevo fare questo lavoro per poter condividere e creare spazi e concetti abitativi, mantenendo il mio DNA.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Quando non sei in cucina, cosa succede?<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">M.R. : Resto a casa. A volte mi capita di vedere gli amici, di andare al ristorante. Spesso mi piace stare a casa, \u00e8 il momento in cui mi ritrovo con me stesso e con i miei cari.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Parlate di cucina in momenti come questo?<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">M.R.: Pu\u00f2 essere molto noioso per chi mi circonda. Ma capisce molto bene la mia passione. Non sar\u00f2 in grado di cambiare!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Da quasi 15 anni, Marcel Ravin rende felici gli ospiti del Blue Bay, il ristorante gourmet del Monte-Carlo Bay Hotel. [&hellip;]<\/p>\n","protected":false},"author":21,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[],"post_sectags":[],"post_format":[],"class_list":["post-18731","post","type-post","status-publish","format-standard","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Marcel Ravin, l&#039;autodidatta stellato<\/title>\n<meta name=\"description\" content=\"Da quasi 15 anni, Marcel Ravin rende felici gli ospiti del Blue Bay, il ristorante gourmet del Monte-Carlo Bay Hotel.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.monaco-tribune.com\/it\/2020\/01\/marcel-ravin-lautodidatta-stellato\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marcel Ravin, l&#039;autodidatta stellato - Monaco Tribune\" \/>\n<meta property=\"og:description\" content=\"Da quasi 15 anni, Marcel Ravin rende felici gli ospiti del Blue Bay, il ristorante gourmet del Monte-Carlo Bay Hotel. 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