Crédits : Charlène Campos. Translation: Jill Harry. Pictures: RR
Gastronomy
“Fine dining”: a simple but demanding promise, expertly fulfilled by Executive Chef Kévin Yahiaoui-Debourge at JW Marriott Cannes.
A breeze of change wafts through the kitchens of JW Marriott Cannes. For the past two years, Executive Chef Kévin Yahiaoui-Debourge has shaped the hotel’s culinary identity. “By giving priority to sustainable gastronomy focusing on taste and respect for ingredients, JW Marriott Cannes attests to its difference and a desire to propose an authentic culinary experience. We offer guests seasonal cuisine, made on the spot, flavoursome and generous, in the Italian Scalini restaurant but also on our Palais Stéphanie partner Beach.”
The diverse nature of the kitchens lies at the core of the JW Marriott Cannes culinary experience. Inside the hotel, the Scalini restaurant – an institution founded in London in 1988 – celebrates Italian gastronomy in a warm atmosphere. The open kitchen plays its part, offering guests a unique display in which great classics of trans-Alpine cuisine are prepared as per the rules of the art with Italy’s finest products. Authenticity and conviviality are also expressed in generous antipasti for sharing. “This liveliness then reaches your table with, for example, Fettucine with summertime black truffles, served directly from a block of Parmesan Reggiano,” says the Chef. Exotic experiences for the senses continue in a casual-chic atmosphere on the Palais Stéphanie partner Beach where guests enjoy lunch or dinner with their toes in the sand, and the Mediterranean as their only horizon. They can choose between Nikkei specialities by talented Sushi Master Phailinh Ouparavong, and creations by Chef Kévin Yahiaoui-Debourge who re-tweaks classics of junk food with real refinement, inspired by flavours from around the world. As exemplified by his audacious Truffle Hot Dog, or his version of the Smash Burger and Tacos with shrimps. All relished in natural wood decor ideal for escapism, at the very heart of town.
Far from being limited to the kitchens of the Scalini and Palais Stéphanie Beach restaurants, the kitchen brigades’ talents are evident in preparations for the breakfast buffet, in the snacking menu on the Sunset Terrace and Panorama Rooftop, as well as room service. This flexibility relies on a close-knit team of about 50 people. “Each dining area is supervised by a dedicated chef, including banquets,” explains the Executive Chef. Driven by fundamental values such as real fondness for an ingredient, attention to detail, and the desire to please, the “sous-chef”, “chef de partie”, “commis” and apprentice constantly exercise rigour to ensure the excellence of both dishes and service at JW Marriott Cannes. As for pastries, they prove to be just as irresistible thanks to the inspired Pastry Chef, Cédric Moro.
Dishes, glassware, cutlery, each detail counts. Then, an encounter: that of the Executive Chef with artist-ceramist Julien Capron of Vallauris. “I appreciate his work enormously, especially his magnificent, colourful wall frescoes. Our good relationship encouraged me to propose collaboration,” says Kévin Yahiaoui-Debourge. For the Palais Stéphanie Beach, the grandson of the famous ceramists Jacotte and Roger Capron dreamt up a trio of colourful dishes adorned with a fish pattern in which to serve sushi. Real works of art, these creations now enrich the experience proposed by the hotel’s partner beach. A promising first collaboration which could open the way to other projects, thus strengthening the tie between the hotel and local craftsmanship.
Cédric Moro recently took over the reins of pastry-making at the hotel. Born in Antibes, he inherited a passion for authentic flavours, recalling fond memories of “clafoutis” with cherries from the garden, prepared with his grandmother. After training in pastry-making, he widened his expertise by exploring the worlds of chocolate and baking. This versatility is now reflected in his creations based on seasonal and local products, in which his talent is paired with his desire to ensure enjoyment. Anchored in tradition but with a decidedly modern look, his desserts “are first devoured by the eyes”. As illustrated by the famous JW Cheesecake… Totally irresistible!
Julien Capron is the grandson of Jacotte and Roger Capron, two iconic figures in 20th-century ceramics. While he was first drawn to wood and cabinetmaking, his grandmother naturally initiated him over time in the joys of ceramics. Based in Vallauris, he now perpetuates the family tradition by creating unique pieces, some adopting stamps once used by his grandfather. Elegant and contemporary, Julien Capron’s works, which adorn hotels, restaurants and luxury boutiques, bear witness to intuitive fusion between the richness of tradition and the fresh impetus of innovation.
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