La Palme d'Or - Hôtel Martinez

06400 CANNES

15/20
Remarkable Restaurant

11 PHOTOS

Chef Christophe Nannoni

Cooking French | Gastronomic | specialty

Services Accomodation | For people with disabilities | Pets allowed | Valet parking

Price Indicative price per person (excl. drinks)

220€

Gault&Millau's review

15/20

Remarkable Restaurant It's the palace of the Croisette, of cinema, of the Palme d'Or. Interior/exterior daytime: horizontal panoramic, the guest is directed to the table and enjoys the view of the Croisette. Experienced staff take care of guests and help them make their choice. We zoom in on the arrival of the Palme d'Or with its tomato water and matured olive, then move on to the homemade focaccia. The sommelier, in charge of 600 references, lavishes his know-how and drips a golden liquid into the glass, in small touches, to keep it fresh throughout the scene. Fixed shot of Mediterranean red mullet marinated in coarse salt and passed through a blowtorch, accompanied by citrus rouille and red mullet liver tartine. In subjective view, the customer looks at the plate and the scenario it offers with a smile of contentment. Scene two, same setting, sequence shot of the arrival of the line-caught sea bream, in citrus scales with its artichoke agnolotti and barigoule to be served at the table. Still shot of the tasting moment, voice-over like an inner thought saluting the prowess of chefs Jean Imbert and Christophe Nannoni for this delicious moment. Scene three, with prop, a pedestal table. Arrival of pastry chef Loïc Voron. Zoom in on the chef's hands as he assembles, like a millefeuille, caramelized palms, a diplomatic vanilla cream and an almond and hazelnut praline. Scene four, a low-angle shot of the happy customer enjoying a few mignardises in a clapper. In a sequence shot, he stands up and looks at the various cinema trinkets in the restaurant. The audience applauds. This is Cannes.

Plan

Address 73 Boulevard de la Croisette
06400 Cannes

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Christophe Nannoni Chef

Loïc Voron Pastry Chef

Mathieu Maisonobe Chef de service

Jean Imbert Chef

Menu A la carte

Starter les anchois : crus avec des condiments niçois, piperade, rillette €55 le rouget : mariné au gros sel et passé sur la flamme, rouille aux agrumes, aubergine fumée et glace moutarde €70

Main course le saint-pierre : grillé et laqué au barbecue, sur un pesto de riquette, une cocotte luttée de coquillages et légumes d’ici €115 la langouste : cuite dans une nage, puis flambée au cognac, jus de tête, asperges, oseille et barbajuan €180

Dessert Citron givré, Agrumes du Pays, Fromage Frais, Timut €32 Soufflé Chocolat du Belize, Pignons de Pin de Sicile €32

Menus Le menu de Jean €220