Christophe Poard New chef at Le Park 45 Grand Hotel Cannes

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Christophe Poard is New chef at Le Park 45 Grand Hotel Cannes.Christophe Poard designs and produces fine and delicate contemporary cuisine with clear, precise flavours built on authentic foundations.

Redazione

We are delighted to announce the arrival of Chef Christophe Poard at the helm of Le Park 45 kitchens. The Cherboug-born culinary artist had prestigious grounding at top restaurants including Taillevent and La Vieille Fontaine in Maisons-Lafitte with François Clerc (2 Michelin stars), then worked as sous-chef for celebrated chefs like Joël Robuchon (Jamin, Paris) and Guy Martin (Grand Véfour, Paris) before taking over the kitchens at La Truffière in Paris in 2016.

He has achieved numerous distinctions in France and Belgium, including a Gault Millau score of 17/20 and the title of Chef of the Year in 2004.

Christophe Poard concocts authentic, generous dishes that reflect the attentive and precise work of a Chef who is passionate about his art.

As he puts it: “The most important thing is to respect what nature so generously gives us and especially those who fish, raise animals, sow seeds, grow and harvest crops, because the best produce always comes from a love affair between nature and people. The absolute goal is to bring customers the best of produce and make them want to share it.”

For each table, he pursues the philosophy he learned from his peers: to take something good and make it exceptional.

Always ready to pay tribute to top produce, and particularly keen to preserve local and regional flavours, Christophe Poard designs and produces fine and delicate contemporary cuisine with clear, precise flavours built on authentic foundations.

In his cuisine, every taste tallies with creative compositions and preparations interpreted in a free and personal way. The masterly precision of his cooking combines with his desire to invite his guests to rediscover flavours.

He enjoys working with raw produce and approaching products in relation to their environment to create daring, yet totally mastered associations. He magically combines snails and nettles, beef with seafood notes, poultry and coffee, to bring out a third, subliminal taste set off by spices.
To start the season, the Chef has devised a new menu that marries his talent with gourmand reminiscence.

 

Le Park 45 Grand Hotel Cannes
45 Boulevard de la Croisette, 06400 Cannes, Francia
http://www.grand-hotel-cannes.com

 

Redazione
(09/02/2018)

 

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