Floriane Grand awarded the Trophée Pâtissier PACA, Corse, Monaco 2025 by Gault & Millau
Floriane Grand, the only Monegasque talent to be honoured at this year's Gault & Millau Tour PACA, Corse, Monaco, has been rewarded for her career and achievements at the Monegasque hotel. The award comes just one month after she won the prestigious Passion Dessert title in the Michelin Guide, and further strengthens the Monte-Carlo Société des Bains de Mer Group's position in the world of haute cuisine.
Every year, the Gault & Millau Tour travels through the eleven regions of France to meet and unearth talent in gastronomy and the culinary arts, awarding twelve trophies in various fields. This 2025 edition salutes the work of Floriane Grand, Head Pastry Chef at the Blue Bay Marcel Ravin and the Monte-Carlo Bay Hotel & Resort, with the Trophée Pâtissier 2025, awarded for the PACA-Corse-Monaco region. Floriane is the only Monegasque winner this year.
Originally from Lyon, Floriane Grand quickly developed a real passion for the art of pastry-making, taking part in national and international competitions such as the Best Apprentice of France (MAF) and the Junior Pastry World Cup. After joining the Maison Fauchon, then the brigade at the K2 Palace Courchevel, she moved to the Côte d'Azur and joined Chef Marcel Ravin as Sous-Cheffe at the Monte-Carlo Bay Hotel & Resort in 2019. From 2020, Floriane Grand will become the hotel's Head Pastry Chef, making pastries for the two-star Blue Bay Marcel Ravin** restaurant, as well as for the Las Brisas summer restaurant, L'Orange Verte and Espace Calypso. To bring her creations to life, Floriane draws her inspiration from the garden, aromatic herbs and the seasons. She also strives to find the right balance between lightness and a little sweetness, without forgetting the deliciousness.
I'm extremely proud to have won this Trophy, which recognises the work I've done at the Monte-Carlo Bay Hotel & Resort alongside my Chef, Marcel Ravin. I would like to thank the patisserie, kitchen and dining room teams for working so closely together on a daily basis to get us to where we are today. I would like to thank Monte-Carlo Société des Bains de Mer and the Monte-Carlo Bay Hotel & Resort for giving us the opportunity to develop the Blue Bay Marcel Ravin**. I would also like to thank Gault & Millau for putting French patisserie centre stage.
It's a breath of joy and an achievement: the culmination of so many years of teamwork. It will soon be seven years and we're proud to have won this award, not just for the teams, but for the company and for Monte-Carlo as a destination.
On the subject of the Gault & Millau selection, the Blue Bay Marcel Ravin** has three toques, as do the Grill* and Pavyllon Monte-Carlo*. L'Abysse Monte-Carlo** has four and Elsa* two. The Louis XV-Alain Ducasse at the Hôtel de Paris Monte-Carlo***, a member of the Gault & Millau Academy, was awarded five gold toques.