Crédits : Lina Tchalabi. Translation: Jill Harry. Picture: RR
Gastronomy
At the Carlton Cannes, the art of gastronomy is pursued with audacity.
With Chef des Cuisines Laurent Bunel at the helm, the united kitchen brigade featuring numerous talented female chefs blends passion and creativity. They all bring a rich array of skills and approaches to each dish while celebrating unity and harmony in the kitchen.
With unique sensitivity, the “cheffes” enhance the team with their inventiveness and know-how, creating signature dishes derived from the region’s magnificent products: citrus fruit from the coast, red berries from Provence, mushrooms and game from nearby forests, fish freshly caught in the Bay of Cannes, honey from the hills, and black truffles from the hinterland. Each season is an invitation to highlight treasures from the terroir.
Committed to sustainability, the kitchen brigade makes it a point of honour to select produce cultivated with an environmentally friendly approach while working closely with local short-circuit producers. All giving generous, tasty dishes that pay tribute to authentic flavours from the region. Though the kitchen brigade’s strength is above all the cohesion which unites it. Exchanging ideas, creativity and emulation are key words, enabling all members to contribute their expertise and sensitivity, bringing dishes to life that enchant the most discerning palates. Together, they constantly extend the limits of their inventiveness to propose an outstanding culinary experience.
To contact Reception or make a reservation, please click on the bell.
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