Marcel Ravin (re)awakens the senses at the Blue Bay Marcel Ravin

What is your kitchen philosophy?

Marcel Ravin: I’ve always cooked for others before cooking for myself. But if I don’t take pleasure, intense pleasure, I can’t touch the hearts of my customers. I want to create emotions and make people happy. The other day, a Japanese customer chose one of my signature dishes and called me over to his table. He spoke neither French nor English. He was very moved. His friend explained to me that he felt like he had his eyes covered with each mouthful, that my cooking took him elsewhere on a journey. It was a lovely compliment! That's how I work. I want to move people. Eating is more than just an action. I don’t just cook to bring ingredients together. I design my dishes so that there’s a succession of flavors. An explosion in the mouth.

What kind of experience do you want your guests to have?

Marcel Ravin: I always say yes to requests from customers. People who just want a mixed salad should be served just as well as people who want a caviar dish. Their salad must be crisp and perfectly seasoned. There are no products that are better than others. I have to cater for every whim and every taste. Food intolerances, different faiths: you have to know how to adapt to them. The restaurant should be open to all. That's how I compose my menu. That's my job! We need to stop believing that we’re Superhuman, that we’re artists. We’re craftspeople. There are people who are able to write beautiful plays just by looking at what’s happening in the street. That's how I see cooking.