Bertrand Schmitt, Head Chef at the Hôtel Majestic Barrière in Cannes

A true maestro, Bertrand Schmitt runs all three restaurants of the Cannes palace hotel. With great passion, he proposes to his spellbound customers a cuisine somewhere between tradition and creativity, and comprising elegant authenticity.
By Caroline Taret

Ideally located on the Promenade de la Croisette in Cannes, this immense palace hotel with its immaculate Art-Deco façade is a mythic place, boasting 349 rooms, 82 suites and two luxury penthouses, including one decorated by Christian Dior. Since 2001, a Cannes satellite of the famous Parisian restaurant Le Fouquet’s operates out of the Majestic. Then in 2010, a new restaurant, La Petite Maison de Nicole, opened its doors.

Bertrand Schmitt, originally from Strasbourg, took his first steps in the kitchen at the age of 13½ in his parents’ restaurant. Passionate about cooking, he decided to make a career of it, working for eight years alongside Roger Vergé at the Moulin de Mougins (3 Michelin stars) then in 1995 as second-in-command to Bruno Oger at the Majestic (2 Michelin stars) and finally as head chef there in 2010.

The two principal restaurants have in common a taste for the authentic and a passion for the Mediterranean terroir. The chef chooses the raw materials with great care himself, selecting the best producers of organic fruit and vegetables of the region.

Bertrand Schmitt is a fortunate chef, always seeking perfection. No dish is prepared haphazardly. His eyes sparkle with enthusiasm when he explains a recipe. His cooking style is a subtle blend, perfectly measured, of exceptional dishes, of tradition and also of creativity. In the three restaurants, the chef brings out the flavor, the precision of the cooking and the personality of the produce. He has also managed to surround himself with an efficient and discreet team.

It’s difficult to choose between the Majestic’s restaurants, and it’s the dishes of the day that tip the scales. At Fouquet’s: Fisherman's stew, roast Andouillette sausage, fried veal kidney, Mediterranean aioli and matured cheese, without forgetting the desserts prepared by the pastry chef Michaël Durieux, former chef of Fauchon. At La Petite Maison de Nicole, Nicole Rubi’s intimate Cannes annex, it’s marinated tuna, baby artichoke salad, burrata with basil, deep-fried zucchini flowers, followed by the house specialty, tiramisu, or the unforgettable white chocolate mousse and raspberries…

Discover 
Hôtel Majestic Barrière 
10 bd de la Croisette
06400 Cannes
+33 (0)4 92 98 77 00 (closed December 8-30)
www.majestic-barriere.com
Le Fouquet’s Cannes: +33 (0)4 92 98 77 05
La Petite Maison de Nicole (dinner only): +33 (0)4 92 98 77 00
Bertrand Schmitt, Head Chef at the Hôtel Majestic Barrière in Cannes
Bertrand Schmitt, Head Chef at the Hôtel Majestic Barrière in Cannes
In 2010, a new restaurant, "La Petite Maison de Nicole", opened its doors.
Photography : José Nicolas
Bertrand Schmitt, Head Chef at the Hôtel Majestic Barrière in Cannes
Bertrand Schmitt, Head Chef at the Hôtel Majestic Barrière in Cannes
With great passion, Bertrand Schmitt proposes to his spellbound customers a cuisine somewhere between tradition and creativity, and comprising elegant authenticity.
Photography : José Nicolas

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