La Palme d'Ôr

Chef Jean Imbert began working in Cannes at the age of sixteen. While developing his career in the kitchen, he spends his time attending film screenings whenever he can. Opening a restaurant in Cannes was an obvious choice. The choice of the Hôtel Martinez had a special significance, given the hotel's long-standing relationship with cinema and the Cannes Film Festival. As he explains, it was the only place he wanted to establish a restaurant in the city, bringing together his interest in cuisine and his long-standing taste for cinema.

The menu focuses on Mediterranean seafood, prepared with a direct, instinctive approach. Fish is often served raw or cooked over a wood fire, allowing the ingredient itself to remain at the center of the dish. The cuisine highlights the variety of products found along the Mediterranean coast, presenting them with careful preparation and balanced flavors. The restaurant reflects the casual character of the Riviera. Customers can choose from the à la carte menu or follow a tasting menu designed to showcase several dishes from the kitchen.

"I aim to present a cuisine that is both refined and accessible, with a clear focus on fish and seafood. The menu pays homage to Mediterranean ingredients, often working with products rarely seen in Paris. It's also a way of showcasing the knowledge and expertise of the fishermen who supply the kitchen."