RESTAURANT ÉTOILÉ À CANNES, FACE À LA MER
Try Le Park 45 restaurant for a dynamic ambiance; Le Cercle Bar for a more relaxed atmosphere!
Enjoy both of these experiences courtesy of the Grand Hotel. Why not go to the other side of the gardens on La Croisette, and enjoy the Mediterranean-style dishes served by Le Park 45 restaurant in the dining room or on the terrace.
Enjoy our fabulous one-Michelin-starred restaurant with its light and creative cuisine and elegant décor. Stop for a drink with family or friends at Le Cercle bar.
Two worlds that complement each other, sharing the same top-quality service – just the place to be under the clear blue skies of the Côte d’Azur!
A sun-drenched terrace set back from La Croisette, an elegant dining room with views over the gardens with frequently changing à la carte and set menus: Le Park 45, the Grand Hotel's Michelin starred restaurant, is full of surprising culinary delights.
Mediterranean flavours and locally produced ingredients are skilfully combined by Chef Sébastien BRODA to produce outstanding dishes.
His inventive cuisine won him one Michelin star in 2010. He has surrounded himself with enthusiastic colleagues such as Head Pastry Chef, Pascal PICASSE, and sommelier, Florent CHAMPANAY.
The former creates delightful seasonal desserts while the latter travels the length and breadth of France seeking out the most stunning wines. A restaurant not to be missed on La Croisette!
Portrait of the Chef
Since 2009, Sébastien BRODA has been at the helm of Le Park 45 restaurant at the Grand Hotel. He won his first Michelin star just a year after he arrived. A distinction he owes to his highly creative cuisine.
The Chef delights in giving a fresh twist to classical Mediterranean dishes such as ‘tomato mozzarella’ which he de-structures and presents as layered jellies.
The young Chef has worked in top-class restaurants such as La Palme d’Or, La Belle Otero, L’Amandier de Mougins and Lou Cigalon in Valbonne, where his life-changing experience was to meet Alain PARODI.
It was with Parodi’s help that Sébastien BRODA set up Le Jarrier, his own restaurant, in Biot. There he developed his speciality: a sardine mousse with lime, topped with flaked curried crab meat and an emulsion of Savora mustard.
Tourists, regulars, business people and actors all meet up at Le Cercle bar in the Grand Hotel.
Take a seat on the terrace or in one of the funky retro armchairs in the bar and enjoy a chat with Alexandre, the head barman, and, of course, one of his delicious cocktails. Try a Bellini, a speciality of his. A skilful mix of Champagne and peach juice – all other ingredients remain a jealously guarded secret.
A casual atmosphere, with the tinkling of piano music to accompany you through the evening.