Crédits : Lina Tchalabi. Translation: Jill Harry. Picture: Didier Bouko Carlton Cannes
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In 2001, Laurent Bunel replaced butter and cream with olive oil. An ode to the Mediterranean, his traditional cuisine is light, colorful, and infused with feminine notes! For good reason: in the kitchens, a good number of women contribute this sensitivity dear to Laurent. Raised by a family of peasants, this native of Normandy has long been in love with the land. Deeply attached to authenticity and proximity, he works closely with local suppliers, giving priority to the short circuit.
In his dishes, sun-blessed vegetables are legion: tomatoes, aubergines, peppers, courgettes… depending on the season, of course! His signature dish is a fillet of Mediterranean sea-bass with black Nerone rice in risotto style, spiked with curcuma cream. Laurent pays the same attention to his team as he does to his products.
Under his participative guidance and management, these talents work together on composing the menus. "In family spirit, just like the Carlton Cannes, enchanting for its renown but also, and above all, for its truly remarkable ambassadors."
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