Daniel ETTLINGER

Chef : 1 restaurant 2-toque chef Daniel Ettlinger serves seasonal cuisine at Clos Saint Pierre, a country house in the Cannes hinterland.

Presentation

"Originally from Alsace, I grew up with a respect for culinary traditions and a love of the table", says Daniel Ettlinger, who enrolled at the Strasbourg hotel school, graduating with a BTH in 1982. The young commis sharpened his knives alongside Alain Deluc at Le Barbizon restaurant in Overijse, near Brussels. He then moved on to prestigious restaurants in Europe: La Cravache d'Or in Brussels, alongside Abel Bernard, Gualtiero Marchesi in Milan, then Guy Savoy in Paris...

Finally, in 1989, Daniel Ettlinger was appointed head chef at Castello Banfi in Brussels. He retained this title on his arrival at La Scala, the restaurant of the Noga Hilton Hotel in Cannes, which he left at the end of the year to head up the kitchens at Diamant Rose in La Colle-sur-Loup (Alpes-Maritimes), until 1999.

"As a chef, I was totally fulfilled, I didn't necessarily need anything more, but my wife had an entrepreneurial streak. She convinced him to open his own restaurant. The chef then set his sights on the bar in the village of Roure, between Nice and Cannes. He transformed it in his own image, opening Le Clos Saint Pierre in 2000. In 2007, he expanded by founding Hôtel du Clos (closed since 2017) and Le Bistro du Clos in 2013. "In all cases, I offer market cuisine. I let local fishermen and farmers dictate the menu. I've opened in Caracas, Singapore and Beijing, but each time I've adapted to the location. So my cuisine is resolutely Mediterranean and bursting with sunshine."

B. G.