Sweet Recognition: Monaco’s Floriane Grand Wins 2025 Gault & Millau Pastry Honour

Floriane Grand, Pastry Chef at the Monte-Carlo Bay Hotel & Resort and the two-Michelin-starred Blue Bay Marcel Ravin, has been awarded the 2025 Gault & Millau Pastry Trophy for the Provence-Alpes-Côte d’Azur, Corsica, and Monaco region. The announcement was made on Monday morning at the prestigious Gault & Millau Tour event held at the Palais de la Méditerranée in Nice.

Grand was the Monegasque recipient recognised at this year’s regional tour, which celebrates culinary excellence across eleven French territories and awards twelve distinctions in various gastronomy fields. This accolade adds to an already remarkable year for the chef, following her recent selection for the Michelin Guide’s Passion Dessert title — a dual recognition that further enhances the Monte-Carlo Société des Bains de Mer Group’s position in the world of haute cuisine.

Originally from Lyon, Grand has cultivated a deep passion for pastry through her involvement in national and international competitions such as the Meilleur Apprenti de France (MAF) and the Coupe du Monde de Pâtisserie Junior. After formative experiences with Maison Fauchon and K2 Palace Courchevel, she joined the Monte-Carlo Bay Hotel & Resort in 2019 as Sous-Cheffe alongside Chef Marcel Ravin. She was named Pastry Chef the following year.

In her role, Grand crafts desserts for the Blue Bay Marcel Ravin, as well as for other on-site restaurants including Las Brisas, L’Orange Verte, and Espace Calypso. Her creative process is rooted in seasonal inspiration, aromatic herbs, and garden produce — always seeking the perfect harmony between lightness, sweetness, and indulgence.

“This Trophy is a source of immense pride; it recognizes the work accomplished at the Monte-Carlo Bay Hotel & Resort alongside my Chef, Marcel Ravin. I thank the pastry, kitchen, and dining room teams for their daily cohesive work that has brought us to where we are today. I thank Monte-Carlo Société des Bains de Mer and the Monte-Carlo Bay Hotel & Resort for giving us the opportunity to expand the Blue Bay Marcel Ravin. I also thank Gault & Millau for putting French pastry in the spotlight,” said Floriane Grand.

“It’s a breath of joy and a culmination: the culmination of teamwork that began so many years ago. Almost seven years ago, and I’m proud of the recognition of the award won not only for the teams, but for the establishment and the destination Monte-Carlo,” commented Chef Marcel Ravin.

The Monte-Carlo Société des Bains de Mer’s culinary distinction continues to shine across the Gault & Millau guide. Blue Bay Marcel Ravin holds three toques, alongside the Grill and Pavyllon Monte-Carlo. Abysse Monte-Carlo is distinguished with four, while Elsa and the emblematic Louis XV-Alain Ducasse at the Hôtel de Paris Monte-Carlo — a five-toque member of the Gault & Millau Academy — further anchor the Group’s gastronomic leadership.