Crédits : Lina Tchalabi. Translation: Jill Harry. Picture: Didier Bouko Carlton Cannes
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"It has been my passion since I was 5 years old," says the Pastry Chef, now aged 34, with a twinkle in his eye. His choice of career led him to the Carlton in the spring of 2023. "Two weeks before it reopened," he recalls. "We had to capture the essence of the hotel in the desserts". A challenge brilliantly taken up for this Chef for whom the Palace is an endless source of inspiration.
From tea-room to restaurant and beach, each area is a muse. As for this signature trompe-l’oeil dessert, "Le Camélia", in homage to the lounge of the same name with its Centifolia rose from Grasse. Awesome! Not content with making desserts, the Pastry Chef invents experiences tinged with emotion. The "galette des rois", for example, with its shell-shaped charm, a reference to the hotel's Reception. For this creation, Jean-François enlisted the expertise of a potter in the region. Backed by a passionate, close-knit team that he built himself – and which includes his assistant, Dany Demessine –, this local lad sublimates and reinvents traditional pastry with a personal touch.
To contact Reception or make a reservation, please click on the bell.
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