Marcel Ravin’s wonderful tips for a Michelin-starred holiday dinner!


Marcel Ravin, the Michelin-starred chef from Martinique with an innovative culinary style, shares two gorgeous holiday dish ideas.


Tradition dictates that turkey and chestnuts are appropriate in continental France, while in the Caribbean, pork is a popular holiday dish.

The result: two different culinary approaches to the holidays.


Here’s the “local” version: 


Butter turkey with colombo seasoning, breadfruit dauphine with avocado


-Roast the turkey and add a mix of butter and colombo seasoning under the skin.


You’ll love the colour, aroma and texture of this recipe!


-For vegetables, simply serve breadfruit dauphine.



Chef’s tip:

Add the cooking juices in the blender with the avocado for a creamy sauce that’s delicious on bread!


And here’s the exotic version:


Pork stew with butter balls


- After cooking the stew in a cooker, recover the juice and place in a cup


- Place two balls of softened butter in a mould and fill with refrigerated stew



Chef’s tip:

Refrigeration sets the sauce!


-Cover the two balls of butter with manioc breadcrumbs and deep fry.



Chef’s tip:

The stew will become creamy as the butter melts into it.



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