To minimize the Monte-Carlo Bay Hotel & Resort carbon footprint, dishes at its Blue Bay Marcel Ravin restaurant are created from 85% of fresh ingredients harvested from two vegetable gardens: one located onsite, managed together with Terrae which has created an urban organic vegetable garden, and the second one located at the Jardin des Antipodes in Menton. These vegetable gardens allow Chef Marcel Ravin to adapt the menu every three weeks as the seasons change.
