Crédits : Lina Tchalabi. Translation: Jill Harry. Pictures: Carlton Cannes Richard Haughton, Anthony Lanneretonne
Gastronomy
The sun is a star player in dishes at Riviera where Executive Chef Laurent Bunel sublimates fresh, local products. Generous, flavoursome, his cuisine awards a place of honour to vegetables and the day's catch. "Short circuit supply is central to our approach. It means we act positively for the planet while guaranteeing ultra-fresh ingredients." On the menu: smoked salmon with cucumber juice, flame-roasted leeks, lobster with champagne on Fridays… For the final sweet touch, Jean-François Barbéris takes over. From a melting St-Honoré with caramelized flakes of pecan nuts to La Pavlova with its slightly crisp meringue, he re-invents traditional French pastry. An absolute must? The high terrace with its awe-inspiring view of the Mediterranean.
Our gustatory trip takes us to distant shores with Rüya, a restaurant proposing sophisticated Anatolian cuisine brimming with freshness, signed Chef Umut Özkanca. Here, aromatic herbs blend into a bouquet of exquisite flavours. Not to be missed: legendary mezze telling the secrets and tales of the Orient in each bite. At the bar or on the lovely terrace, cocktails enchant guests with mesmerizing fragrances of cardamom, rose, pomegranate, honey, citrus fruit, and mint. A real moment for sharing and warmth, accompanied by a DJ…
Back to the Riviera lifestyle at the Carlton Beach Club. In glorious sunshine, facing the sea, Chefs Alexandra Delamare and Laurent Bunel invite guests to relish local specialities revisited in the restaurant or bar. "Simple, generous cuisine, like street food but in chic version, with Italian inspirations." From a lobster sandwich to charcoal-grilled meats, tuna tartar and the famous roast octopus, scents of iodine waft over the dishes.
Looking for a gourmet adventure in an elegant setting? Head for the Camélia Tea Lounge! Unique in its kind, it invites visitors to travel to all four corners of the world with the rarest teas, rigorously selected by a sommelier, expert in the field. Also on the menu: sweet treats such as a soft brownie with "fleur de sel", tangy lemon pie, and the "Camélia" signature dessert. Here, Pastry Chef Jean-François Barbéris celebrates the authenticity of each ingredient. Not forgetting savoury treats to pamper gourmets at lunchtime.
Our festival of flavour continues at the Bar°58 where a vibrant ambiance hosts the mixologist's inventiveness. In a cosy, velvety and intimate atmosphere, signature cocktails or bold reinterpretations of great classics lure the fascinated attention of visitors.
To contact Reception or make a reservation, please click on the bell.
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