This beautiful house, rewarded by our colleague Michelin, with a well-deserved star, is taking a new direction at the beginning of the season with the arrival of chef Christophe Poard. Originally from Cherbourg, he has very good references and a flawless career; he has learned the trade with the greatest chefs such as Joël Robuchon and Guy Martin, directed the kitchens of La Truffière in Paris and has won numerous awards in France, Belgium and Germany. (17/20 in Gault & Millau, Chef of the Year in 2004 in Belgium).
A new challenge is now available to him in one of Cannes' most prestigious establishments. Its objective is clearly stated: to surprise you and "make exceptional what is already good"!
We had the pleasure of participating in an exceptional dinner where he presented, under the sharp eye of the region's food critics, his new spring menu... and he really managed to surprise us with combinations of bold but perfectly mastered products and tastes.
Its credo? To preserve the flavours of each region, to discover the best of the terroirs, from the noblest to the simplest product... to dare to combine to magnify the flavours and "create a third subliminal taste".
The result? Amazing, impressive, sometimes confusing, but resolutely excellent and of a new creativity on the croisette!
The 10 dishes of the menu that we tested :
Carpaccio of scallops, celery and roasted nuts remoulade, coffee juice reduction
Smoked beef tartar, Neuvic caviar and oyster from the open sea, lobster soufflé tile and gooseberry gel
Beets, marinated and glazed with honey, smoked herring ice cream and grapefruit syrup
Ravioli cake, lobster sauce, candied ginger ginger
Pearly Brittany crayfish, floating island with almonds, jasmine tea broth with jasmine and seaweed
Line bar, roasted almond juice and Hendrick's gin, red cabbage and apple fruit stewed in champagne
Blue lobster and pigeon, open sea oyster sauce, green Mallemort asparagus, fennel cream and morels
Bruccio sorbet and Neuvic caviar
Tiramisu of Monsieur Hérisson's lemons, madeleine biscuit and sorbet
Chocolate shortbread, ganache and Burmese bean tiles
Pascal Picasse, the Pastry Chef remains loyal to Park 45 and continues his admirable work alongside Christophe Poard
Le Park 45 - Les Menus
- : 29 € - Starter, main course and dessert: 39 € - Excluding drinks Available at lunch, Tuesday to Friday.
- !The idea ! 60 € - 4services
- !The Menu ! 95 € - 6 services
- ! The epicurean ! 190 € - 8 services
Card - average price 130 €
Park 45
Information & booking: +33 (0)4.93.93.38.38.15.45
45 Boulevard de la Croisette, 06400 Cannes
http://www.grand-hotel-cannes.com/fr/
Open for lunch and dinner, Tuesday to Saturday, February to June and September to December.
Open in the evening in July and August, 7 days a week
