Cuisine Cannoise en fête

The association "Les Gourmets de Cannes", newly chaired by Steve Boubouillon, the City of Cannes, the restaurant owners and all the professionals of the food industry are back this year!
They are mobilising to organise the 7th edition of "Cuisine Cannoise en Fête", from 15 to 30 April 2023. This is no longer a week, but 2 weeks of gourmet festivities in Cannes. It is an event that serves the local area, the Bay of Cannes, its islands and the Lower Siagne Valley. Sign up now!

CANNES CELEBRATES ITS TERROIR

Every day, for 15 days to be exact, the chefs will work exclusively with local market gardeners and producers, pickers, craftsmen and local fishermen from the Forville market, or even become gardeners, to reinvent an authentic Cannes cuisine, home-made, with the flavours of the Cannes Basin.

In total, from 15 to 30 April 2023, some fifty restaurateurs participating in this culinary event will compose every day, in addition to their usual menu, a dish, or a formula (2 or 3 courses), whose ingredients are essentially from the Cannes region (land-sea). All the "Cannes dishes" will have a specifically Cannes appellation, with a name referring to the city or the territory of Cannes, and will be offered at a promotional price.

From 15 to 30 April 2023, the participating restaurants will be signposted at the entrance to their establishment, so that they can be immediately identified by the public wishing to try these Cannes specialities. In addition, a guide will be published with all those who claim to be linked to the local cuisine of Cannes to present their specialities during this fortnight in Cannes.

PIERRICK CIZERON, SPONSOR OF THE 7th EDITION
After the sponsorship of Mrs Christian WILLER, then Christian SINICROPI, who became the Honorary President of the Cannes event, Stéphane RAIMBAULT, Laurent BUNEL, Jacques CHIBOIS, and Michel ERNEST, the 7th edition has chosen Pierrick CIZERON, Executive Chef of the Barrière Group in Cannes. A choice reference!

Originally from Stéphane, but now living in Cannes, Pierrick CIZERON has been Executive Chef of the two Barrière Hotels in Cannes, Le Majestic and Gray d'Albion, for the last 4 years. He also signs the menu of Mademoiselle Gray, as well as that of the Majestic Beach, in addition to the Paradisio Nicole et Pierre. Passionate about car racing, he prefers the sweet smell of olive oil to transport his guests on his multiple culinary itineraries in the Mediterranean, willingly combining Lebanese, Italian, Greek and Provençal flavours, while striving to defend Cannes' culinary tradition and its art of living, through his frequent visits to the Marché Forville. At his side, in the hotel bar, works a master of mixology, Emanuele BALESTRA, who has the talent to produce his aromatic plants within the walls of the Cannes palace, maintaining beehives, transforming everything into magical elixirs and edible perfumes for new sensory experiences in Cannes.
They will both be present at the inauguration.

CHEFS REINVENT CANNOISE CUISINE

During the previous editions, some chefs have already created specialities that lovers of Cannes cuisine have voted for:
Rock Fish Soup from the Bay of Cannes, Socca'nnes, Caesar Salad from the Batéguier, Bourride cannoise from the fisherman Marius Sturleze with Lérins Olive Oil, Sea Urchins from the Islands in chestnut emulsion, Pélamide from the Bay of Cannes in Gravelax, Pistou Soup from Sainte Marguerite, Bouillabaise "Forville" with fillets from Saint Pierre, Payantou, Coulée verte de la Siagne, Tarte Cannoise, Califagrume, Saint Honorat, Paris-Cannes, Baba au Lerincello...

... Home-made, bistronomic or gastronomic dishes, at all prices! With this 7th "Cuisine Cannoise en Fête", new dishes will be added to the ranks of these first successes..., such as the "Retours de Pêche" served in Carpaccio, the "Pissaladière au Filet de Rouget", the new spirit Mimocello, made with fresh flowers of mimosas from Mandelieu, the cake Paris Côte d'Azur, and many others...

A GOURMET AND FESTIVE LAUNCH ON THE CARREAU DE FORVILLE

To whet the appetite, on Saturday 15 April 2023, from 10 am to 1 pm, restaurateurs and food artisans will transform Forville into a vast gourmet market. They will present several workshops demonstrating their specialities, while the two key winegrowers of Cannes' wine heritage, the Monks of the Abbaye de Lérins and the Cave de l'Oasis du Domaine de Barbossi will present their wines, ... A great market of local flavours from Cannes, a festival placed under the sign of sharing and conviviality, under the honorary presidency of Christian Sinicropi, native of Cannes, executive chef (2*) of the Martinez, and the godfather of this 7th edition, Pierrick Cizeron.
The official inauguration will take place with music at 11 am.

Here is a beautiful story which continues, and which has not finished decomplexing the local soil.

ON THE RESTAURANT MENU FOR 15 DAYS

The list of dishes, menus and formulas of the participating restaurants is being drawn up, according to seasonal products, and established by district.
More than 100 Cannes dishes to choose from, exclusively from 15 to 30 April. (Reservation recommended)

15 days of tastings of Cannes dishes, made essentially from local ingredients, at an attractive price. A unique culinary heritage!

Show less