Christophe NANNONI

Chef : La Palme d'Or - Hôtel Martinez At the helm of the kitchen at La Palme d’Or (3 toques) in Cannes, Christophe Nannoni has established himself as one of the leading figures on the French Riviera.

Presentation

Having been exposed to “good taste” and the joy of sharing meals around large tables since childhood, Christophe Nannoni naturally gravitated toward culinary training. With a vocational diploma (BEP) and a professional baccalaureate in culinary arts, he began his apprenticeship at Castellaras (in Fayence) under Alain Carro. He continued his training with Bruno Oger at the Villa des Lys in Cannes, then decided to leave the French Riviera for Alsace. He worked for two years withAntoine Westermann at Buerehiesel, then at Pont aux Chats in Strasbourg.

After this stint in Alsace, Christophe Nannoni returned to the coast and settled in Monaco at the Monte Carlo Bay, working alongside Marcel Ravin. He was then appointed sous-chef at the Martinez hotel’s La Palme d’Or restaurant, where he spent more than 13 years working with Christian Sinicropi. A truly influential chef, Sinicropi introduced him to his style of cooking and also taught him how to manage a kitchen team, as well as the importance of kindness and passing on knowledge—" the lifeblood of our profession," the chef asserts.

Mediterranean cuisine full of emotion

Since March 2024, Christophe Nannoni has been at the helm of La Palme d’Or (3 toques), under the guidance of Jean Imbert. He describes his cuisine as generous, indulgent, and convivial—evoking childhood memories of visits to his grandparents’ home. His dishes showcase Mediterranean ingredients, always carefully sourced from a region brimming with exceptional produce.

The menu changes with the seasons and is adjusted based on what’s in season, as well as the wishes and requests of the consulting chef. Fish, shellfish, and vegetables from the region are highlighted and elevated by the chef, for whom the essence lies in bringing out the natural flavors of the ingredients on the plate. “I’m not a deeply creative person at heart, but I have a solid foundation that allows me to indulge in certain creative flourishes while keeping things under control,” he says modestly.

While he doesn’t yet have any signature dishes, some—such as red mullet marinated in Himalayan salt—are well on their way to becoming so. “I try to improve, to evolve my dishes, and to always push the flavor a little further,” explains Christophe Nannoni. His greatest source of pride? Seeing plates return to the kitchen empty and receiving excellent feedback from customers about their dinner.