travelandleisureindia.in 25
replaced, a reaction to
seasonal availability that
was earlier not possible.
His great innovations do
not just keep La Palme
d’Or a favourite in this
town, but also the only
two Michelin star
restaurant in Cannes,
rated 18/20 and four
Toques by Gault Millau
and #2 rank in the
Alpes Maritimes region
on The Lists: 1000
Remarkable Restaurants
in the World.CHEF JEAN-FRANÇOIS
ROUQUETTE
PARK HYATT
PARIS-VENDÔME
At Pur’, the chef
apologises in advance
for the unpredictability
of the sea tide andCHEF FREDERIK FARINA
HYATT REGENCY
DANANG RESORT
AND SPA
Chef Frederik Farina,
Italian by birth but today
a global citizen with a
particular penchant for
South East Asian
freshness, knows
diverse cultures. At one
point he went from Milan
to Miami, and then from
Miami to Bangkok. He is
now busy exploring
Vietnamese culture. The
chef says that Italians
and Asians have one
surprising thing in
common—their love of
sharing food. This is
what ties together the
dishes at the resort’s
popular restaurant,
Green House. From
seafood platters and
luscious risottos to fresh
handmade pastas, the
chef loves to plate fresh
food that’s wholesome
and stylish.
Chef Farina not only
picks vegetables from
an organic garden, but
also enables
disadvantaged students
from a local school to
grow and sell more than
20 kinds of vegetables
applying clean vegetable
farming techniques
specified by him and his
team. In fact, the chef
has committed to buying
the entire production
from Thanh Tam School
Organic Garden, so that
children with disabilities
can learn and turn their
new-found knowledge
into a livelihood once the
formal programme
is over.CHEF CHRISTIAN
SINICROPI
GRAND HYATT CANNES
HOTEL MARTINEZ
“We do not cheat with
the product,” says Chef
Christian Sinicropi. At
La Palme d’Or, the
hotel’s signature
restaurant named after
the world’s most
famous cinema award
from this iconic town,
one star ingredient is
presented three ways,
allowing diners to truly
savour flavour, texture
and aroma. In the chef’s
words, “This caters to
our primal instinct for
true taste, which is the
essence of pleasure for
body and mind.”
Thriving in a town
that celebrates true
creativity and art, Chef
Sinicropi collaborates
with his wife Catherine,
who designs the
crockery he presents his
creations on. The couple
successfully completed
a formal course at
Beaux-Arts (Fine Art
School of Ceramics) in
Vallauris, a well-known
city that inspired Picasso
in his own ceramic work.At the Cannes Film
Festival each year, they
design a dish to be
served to the festival’s
president. This has
included Alice in
Wonderland, which was
aptly created and served
to Tim Burton when he
was President, Taxi
Driver for Robert De
Niro, Jaws for Steven
Spielberg and Mad Max
for George Miller.
Chef Sinicropi has
co-authored Petits Plats
Grand Ecran, a cookbook
featuring 60 recipes
dedicated to cinema. His
latest creative invention
is The Cube, a new menu
design inspired by the
dice. On each side,
guests discover different
‘movements’ focusing on
specific ingredients. For
a variety of reasons and
seasonal factors, when a
certain produce is not
available in the market,
no concessions are
possible. That product is
immediately removed
from the corresponding
face of The Cube andFrom above: Chef
Christian Sinicropi; a La
Palme d’Or delicacy;
Chef Frederik Farina at
work in the kitchen;
Opposite: Chef Christian
Apetz; Austin Hot
Fried Chicken;
a dessert made by Chef
Guillaume Bracaval.HYAT T
2020
AS A PART OF THIS
STRATEGY, BY 2018,
HYATT HOTELS
PLANS TO SOURCE
AT LEAST 50% OF
ITS SEAFOOD
RESPONSIBLY
BASED ON A GLOBAL
PURCHASING AUDIT
IN PARTNERSHIP
WITH THE WORLD
WILDLIFE FUNDtravelandleisureindia.in 27