Following last February's successful Flavors of Monaco in New Orleans, Monte-Carlo SBM’s Executive Chef Benoît Witz, Luc Gamel and Marcel Ravin bring Cajun flavors to the Hotel Hermitage with daily lunch menus with a New Orleans flair.

November 19-25, Lunch Menu

Gumbo Soup with beans and choice of beef, poultry or shrimp
Boudin noir with spicy rice
Crayfish and cassolette of mullet gurnard, New Orleans sauce
Orange blossom beignet

​1 course: 32€/person; 2 courses: 39€/person; 3 courses: 49€/person
includes 1/2 water, coffee or tea; Wine not included.

November 19-25, Special mini-menu

Cocktail menu at 25€

November 25, Brunch

New Orleans/Cajun-theme brunch - including champagne à discrétion - will be available on Sunday with performance by The New Bogarts trio from 12 noon to 3pm.


Reservations: +377 98 06 98 98,  [email protected]  or book online
Executive Chef, Hotel Hermitage Monte-Carlo


Witz started his career in the 80s as a Commis Chef in Paul Bocuse’s restaurant in Lyon. Shortly after his time there, he pursued work at Pré Catelan in Paris before becoming a founding member of the Louis XV – Alain Ducasse à l’Hôtel de Paris in 1987. He spent three years getting to know and eventually falling in love with this intricate yet essential cuisine.

He continued his apprenticeship at the Résidence de La Pinède in Saint-Tropez, and then in Lucien Barrière’s Restaurant in Menton before returning to the Louis XV – Alain Ducasse à l’Hôtel de Paris from 1993 to 1995.
After spending a year as a Sous-chef in Vallon de Valrugues in Saint-Rémy de Provence, Alain Ducasse appointed Witz as Chef at the Bastide de Moustiers in 1996, where he stayed for the next four years.

For the reopening of the Hostellerie de l’Abbaye de la Celle in 1999, Witz, the heart and soul of the restaurant, used his skilled technique to bring in a unique sunny styled cuisine.
The restaurant was rewarded with a Michelin star in 2006 and has held the title since.

Chef Witz joined the Hotel Hermitage Monte-Carlo, and its Michelin-starred restaurant Le Vistamar, in 2016.
Executive Chef, Monte-Carlo Bay Hotel & Resort


Chef Marcel Ravin has travelled from one ‘rock’ to another, leaving his native Martinique as a teenager in 2005 for Monaco, now his home port.

​In 2005, Marcel Ravin accepted the challenge and position of Executive Chef at the Monte-Carlo Bay Hotel & Resort. Creating a culinary universe with depth, energy and universal appeal - like the chef - required much dedication and creativity. These efforts were rewarded in 2015 with a Michelin star in 2015. 

Cooking with freshly and locally harvested seasonal fruits and vegetables is a top priority for Marcel Ravin.
At the Blue Bay, the dishes feature vegetables picked a stone’s throw away as the star ingredient and meat and fish as sides.