Published on August 21, 2023Updated on February 22, 2024
Equilibrium, panorama and travel: discover the secrets of the new terrace of the Blue Bay Marcel Ravin restaurant at the Monte-Carlo Bay Hotel & Resort.
The Blue Bay Marcel Ravin restaurant at the Monte-Carlo Bay Hotel & Resort, which now has a second star, is undergoing a stunning transformation. The brand new terrace is the ideal setting for an intimate experience, transporting you to and immersing you in a world at one with nature. Meet Alexandra Saguet, the interior designer behind this project, in collaboration with Chef Marcel Ravin. Explore the jewel of this prestigious restaurant in Monaco.
Alexandra Saguet: Visionary Interior Designer
Alexandra Saguet, a renowned interior designer, intertwines nature and design in her creations, skilfully combining elegance and functionality. Her commitment to environmental harmony shines through in each of her projects. By adopting an eclectic approach and a resolute artistic sensitivity, she brings unique, exciting spaces to life. Her work is a harmonious fusion of aesthetics, emotion and environmental concerns, breathing new life into locations that have charming stories to tell.
What do you think is important when creating a restaurant terrace?
Alexandra Saguet: Diner intimacy. It is absolutely vital for a full and successful experience. We therefore paid particular attention to the layout and orientation of the tables to achieve optimum circulation and flow.
Where did you get your inspiration from?
Alexandra Saguet: When designing the terrace, I wanted the furniture to echo the surrounding landscape. The luxurious gardens and the sea view were key to my thinking. I worked with nature, plants and the view to create a feeling of serenity from the moment guests arrive.
Were the colours chosen specifically to help create this calm atmosphere?
Alexandra Saguet: Yes, they were carefully chosen to evoke the natural surroundings. Green, in all its shades, is reminiscent of plants, while the amber represents wood. The burnished and oxidised gold metal adds a touch of brutalism and creates visual balance.
Tell us a bit about the materials you have chosen.
Alexandra Saguet: Wherever possible, we tried to use natural materials such as the tropical Iroko timber for the tables, which was chosen for its moisture resistance. The screens were made from driftwood because of its proven robustness. We also incorporated sculpted, enamelled ceramic elements with natural pigments. For the counters, we chose natural beige travertine minerals and brass-coated, oxidised metals.
The little extras...
“I chose ‘Bell’ table lamps from Almalight. These little light fittings are shaped like the old bells used in the kitchen to let front-of-house staff know that dishes were ready to be served.”
Are the natural materials part of an environmentally responsible approach?
Alexandra Saguet: The ecological aspect is fundamental in my projects. The Chef and I share this respect for the environment. When I received his sketch showing the lines of the future service consoles on the terrace, this became apparent. I carefully selected suppliers who work in this same way. Like Cotto Etrusco, which promotes environmentally friendly craftsmanship. It selects the best clays, mixed, moulded and worked according to old techniques. With no machines. Earth, water, fire and air are the four natural elements that, in the hands of man, give life to this material and take on their full meaning in our project at the Blue Bay Marcel Ravin.
Did you help choose the tableware?
Alexandra Saguet: Chef Marcel Ravin worked on this particular stage with his teams as an extension of the creation of his dishes. But this project got me thinking about the relationship between tableware and overall design. The surfaces of the plates were meticulously chosen to complement the chef’s culinary direction, in the same way that a picture frame enhances a work of art.
How did you tackle the issue of continuity between the inside and outside of the terrace?
Alexandra Saguet: The two spaces are closely linked. I started off by imagining the writing inside the restaurant, by the architectural starting point was the curved line around the terrace. It makes you think of the hull of a boat, with the central service consoles symbolising the propeller, while the wooden screens are reminiscent of a tropical Caribbean forest and once again bring “vegetation” into the terrace.
How would you like guests to see the Blue Bay Marcel Ravin’s new terrace?
Alexandra Saguet: Each detail has been carefully thought out to immerse guests in a harmonious experience. The balance between the natural surroundings and the festive atmosphere creates a unique setting. Guests can recharge their batteries and enjoy themselves at the same time. The terrace embodies this balance. It invites you on a sensory voyage. Equilibrium, panorama, travel... the three key words of the project.
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