Guillaume Goubert, aged 37, has just arrived in the kitchens of the 3.14 Hotel's restaurant, replacing Mario d'Orio who has taken well-earned retirement. But a new chef doesn't mean a new mindset since the menu remains 100% organic and gluten-free. The newbie hasn't batted an eyelid at this challenge, his experience of fine dining going way back to his youth and his training with top chefs such as Richard Coutanceau in La Rochelle, where he learnt rigour, respect for produce and team spirit, Johan Leclerre and Christian Sinicropi, in addition to working at the London Dorchester and Toulouse's Crown Plaza. Completely dedicated to this generous cuisine, he's delivering a menu focused on taste in the form of precise, balanced dishes such as herb-studded chicken supreme or fillet of sea bass with Chantilly sauce.
Cannes,
5 rue François Einesy
Tél. 04 92 99 72 00
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