INVENTIVE SPRING 2014 CULINARY EXPERIENCES WITH MONTE-CARLO SBM HOTELS

Gourmet Spring Menu & Cooking Classeswith Chef Marcel Ravin,

Monte-Carlo Bay Hotel & Resort

Chef Marcel Ravin, Blue Bay Restaurant, Monte-Carlo Bay Hotel & Resort

Relax in casually sophisticated contemporary comfort at the seaside Monte-Carlo Bay Hotel & Resort. As part of your Monte-Carlo experience, be sure to sample the new gourmet menu at Blue Bay, the resort’s signature restaurant featuring inventive cuisine by Chef Marcel Ravin. Chef Ravin, originally from Martinique in the French Caribbean, infuses his dishes with the flavors of his childhood and the freshest seasonal ingredients from the Mediterranean, such as his exciting Variation of Sea Bass and Strawberries. His new cookbook, “From One Rock to Another,” allows fans to also celebrate his creations at home.  In addition, Chef Ravin offers engaging cooking lessons for small groups. Spring 2014 classes are offered in the resort’s Las Brisas summer restaurant kitchens from 3:30 p.m. to 7:30 p.m. for up to 7 people, available  March 14, 21, 28, and April 4 and 11. Blue Bay reopens March 12 for dinner with a new Escapades menu offering three- and four-course options.

A favorite with foodies and families, this 334-room resort with 22 contemporary suites represents the rebirth of Monte-Carlo cool.  The lush grounds include Mediterranean gardens and Europe’s largest sandy-bottom lagoon, as well as indoor and outdoor pools and a children’s paddling pool.  Dining can be enjoyed at four restaurants, two indoors with sea view terraces and two outdoors in the gardens.  Take advantage of the resort’s special offer and treat yourself and a loved one to gourmet stay in an inviting sea view room, daily breakfast for two and unlimited access to the resort’s expansive indoor pools, from just €235 per night, available through March 31, 2014 when booked 10 days in advance.

Organic Cuisine by Chef Paolo Sari at Elsa, Monte-Carlo Beach Hotel,

Re-Opening March 6, 2014

The Terrace at Elsa Restaurant, Monte-Carlo Beach Hotel; Chef Paolo Sari

Monte-Carlo Beach Hotel, an intimate 40-room Relais & Château boutique hotel, is the only one of the four Monte-Carlo SBM Hotels to sit on the French Riviera rather than in Monaco.  Elsa, its signature restaurant, was certified organic (“bio”) in 2013 by Ecocert, French leader in Organic conservation certification. Chef Paolo Sari delights guests and locals alike at breakfast, lunch and dinner with his contemporary cuisine featuring the flavors of both the French and Monaco Rivieras.  Sample spring on a plate with Assorted Spring Vegetables and Radish from the chef’s gardens in the Nice village of Saint Jeannet;Ratatouille 2014 that simply sings Riviera; Meuniere of John Dory with Spring Vegetables and Extra Virgin Olive Oil, or even organic Parmesan cheese and house-made ice creams, all with ingredients sourced locally, or organic fair trade chocolate and coffee. A remarkable starter throughout the season is his sampling of organic olive oils and two kinds of organic bread made twice-daily.

With the feeling of an intimate residence with contemporary roaring 20s interiors, the 40-room hotel features 14 suites with sea-front balconies or terraces. First opened in 1929, the hotel was designed for high society in the style of Palm Beach and the brainchild of Elsa Maxwell, the resort’s first PR maven and herself a society queen.  This positioned Monte-Carlo as a must-visit summer resort instead of a winter haven so that the hotel is open in-season, this year from March 6 to October 26, 2014.For a special treat, experience the Sea Dream at Monte-Carlo Beach March 6 – April 13 (not valid March 12-20) from €250 for one night in sea view accommodations, buffet breakfast for two and one 30-minute discovery treatment at Monte-Carlo Bay Spa.

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