Blue Bay Marcel Ravin.

"Caribbean-Mediterranean tasting menus built around the hotel's own kitchen garden."

Marcel Ravin cooks his Martinique childhood through Riviera produce, much of it picked from the rooftop garden a few floors above the dining room. Vegetables are treated as the centrepiece rather than the trim, and the kitchen will build a full plant-based tasting menu on request. Two Michelin stars and a Green Star for the sustainability work.