Floriane Grand has been awarded the Gault & Millau Pastry Chef Trophy for the PACA, Corsica and Monaco region for 2025
Floriane Grand, the only Monegasque chef to be honoured this year at the Gault & Millau Tour PACA, Corsica, Monaco, has been recognised for her career and achievements at the Monegasque Hotel. This accolade comes a month after she was awarded the prestigious Michelin Guide’s ‘Passion Dessert’ title, further strengthening 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 France’s eleven regions to meet and discover talent in the kitchen and front of house, awarding twelve trophies across various categories. This 2025 edition honours the work of Floriane Grand, Pastry Chef at Blue Bay Marcel Ravin and the Monte-Carlo Bay Hotel & Resort, with the 2025 Pastry Trophy, awarded for the PACA-Corsica-Monaco region. Floriane is thus the only Monegasque winner to be honoured this year.
Originally from Lyon, Floriane Grand quickly developed a genuine passion for the art of pastry-making, taking part in national and international competitions such as the Meilleur Apprenti de France (MAF) and the Junior World Pastry Cup. After joining Maison Fauchon, then the team at the K2 Palace Courchevel, she moved to the Côte d’Azur and joined Chef Marcel Ravin as Sous-Chef at the Monte-Carlo Bay Hotel & Resort in 2019. In 2020, Floriane Grand became the Hotel’s Head Pastry Chef, creating pastries not only for the two-Michelin-starred restaurant, Blue Bay Marcel Ravin**, but also for the summer restaurant Las Brisas, L'Orange Verte and Espace Calypso. To bring her creations to life, Floriane draws inspiration from the garden, aromatic herbs and the seasons. She also strives to find a balance between lightness and subtle sweetness, without compromising on indulgence.
This award is a source of immense pride; it is recognition of the work accomplished at the Monte-Carlo Bay Hotel & Resort alongside my Chef, Marcel Ravin. I would like to thank the pastry, kitchen and front-of-house teams for their daily collaborative efforts, which have brought 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 Blue Bay Marcel Ravin**. I would also like to thank Gault & Millau for putting French patisserie in the spotlight.
It is a breath of joy and a culmination: the culmination of teamwork that began so many years ago. Almost seven years on, and we are proud of the recognition this award brings, not only for the teams, but for the establishment and the destination of Monte-Carlo.
Regarding the Gault & Millau selection, it is worth noting that Blue Bay Marcel Ravin** has three toques, as do Le Grill* and Pavillon Monte-Carlo*. L’Abysse Monte-Carlo** has four and Elsa* two. Le Louis XV - Alain Ducasse at the Hôtel de Paris Monte-Carlo***, a member of the Gault & Millau Academy, has been awarded five gold toques.