Christophe NANNONI

Christophe Nannoni has been aware of the importance of good taste and conviviality around large tables since childhood, so it was natural for him to train as a chef. With a BEP and a Bac Pro Cuisine, he began his apprenticeship at Le Castellaras (Fayence) with Alain Carro. He continued his training with Bruno Oger, at the Villa des Lys in Cannes, before deciding to leave the Côte d'Azur for Alsace. He worked for two years with Antoine Westermann at Le Buerehiesel, then at Le Pont aux Chats in Strasbourg.

After this Alsatian escapade, Christophe returned to the coast and settled in Monaco, at the Monte Carlo Bay, alongside Marcel Ravin. He was then appointed sous-chef at Martinez, in the Palme d'Or restaurant, and stayed with Christian Sinicropi for over 13 years. A very influential chef, Sinicropi not only taught him about his cuisine, but also about brigade management, benevolence and transmission, " the lifeblood of our profession", says the chef.

Mediterranean cuisine full of emotion

Since March 2024, Christophe Nannoni has been at the helm of the Palme d'Or, under the direction of Jean Imbert. He describes his cuisine as generous, gourmet and convivial, evoking childhood memories of visiting his grandparents. His dishes feature Mediterranean products, always carefully sourced from a region that abounds in exceptional produce.

The menu changes with the seasons and is adjusted according to arrivals, but also to the wishes and requests of the consulting chef. Fish, shellfish and vegetables from the region are highlighted and sublimated by the chef, for whom the most important thing is to find the taste of the products in the plates. " I'm not a great creative soul, but I have a good foundation that allows me to be a little fanciful, while remaining controlled," he says modestly.

While he doesn't yet have any signature dishes, some, like the Himalayan salt-marinated red mullet, are well on the way to becoming so. " I try to improve and develop my dishes, and always push taste a little further," explains Christophe Nannoni. His greatest source of pride? Seeing plates come back empty to the kitchen and getting excellent feedback from customers on their dinner.

Key dates :

1981: born in Cannes

2001: half chef de partie at Hôtel Majestic Barrière (Cannes)

2003: chef de partie at Buerehiesel (Strasbourg)

2005: chef de partie at Pont au Chat (Strasbourg)

2007: chef de partie at Monte Carlo Bay Hotel (Monaco)

2010: sous chef at La Palme d'Or - Hôtel Martinez- Cannes

2024: Chef at La Palme d'Or - Hôtel Martinez- Cannes