Alain Llorca sets sail for Juan les Pins - French Riviera (France)
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Alain Llorca sets sail for Juan les Pins - French Riviera (France)
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Catégorie : Europe - France - Carrières
- Gastronomie
- Nominations - Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 02-03-2009
This March, the Michelin-awarded Chef will take over the kitchens of the hotels Belles Rives and Juana, two proud landmarks of the Cap d'Antibes' luxury hotel industry.
Alain Llorca with Marianne Estène - Chauvin, President of the Groupe Belles Rives, and Eric Dulac, General Manager of the Hôtel Juana.
Alain Llorca and the Groupe Belles Rives
When in 2006, Marianne Estène-Chauvin, Owner of the Hôtel Belles Rives, acquires the Hôtel Juana, her idea of building on its gastronomical heritage was made clear from the start.
Indeed, over the years, the Juana had been home to some of France's greatest names in cuisine, from Alain Ducasse to Christian Morisset and… Alain Llorca, who back then, was at the very beginning of his career.
Alain's arrival within the group is more than coincidental. It somehow seems predestined : both his personality and cooking style correspond to the spirit of our properties, to our attachement to the history and general atmosphere of Juan les Pins.
As refined and inventive a cuisine he suggests, his creations remain deeply rooted in the classic Mediterranean and Spanish culinary traditions. « My sole interest is to work with the right produce at the right time».
Alain is a fully-trained, well-rounded Chef: «From Morisset, I learned precision ; from Maximin, the extravagance and art of to-the-minute cooking ; from Ducasse, the grand 'cuisine bourgeoise.'»
Hôtel Belles Rives - Alain Llorca's "La Passagère"
gastronomical restaurant
At the Hôtel Belles Rives, the gastronomical restaurant «La Passagère» faces the Mediterranean. That is why we have decided to put the sea in your plate, with an emphasis on fish and seashell specialties. «I am thinking of a step-by-step summer and winter bouillabaisse, for example. We will see. But no matter what, the general idea is to work the menu like a fashion designer would a collection: a short and precise menu, that will change at the turn of every season.»
Hôtel Juana : "Café Juana by Llorca"
At the Hôtel Juana, the «Café Juana» will open with an authentic café-terrace menu, changing courses weekly. Quality cuisine made affordable, with more the 25 references of wine-by-the-glass... and a wide variety of sweets and pastries, also available for carry-out! Alain's brother, Jean-Michel Llorca, will indeed supervise both hotels' pastry departments.
These restaurant concepts encompass Alain's vision of cuisine, first and foremost, as a moment of pleasure: «I am as thrilled to taste a good homemade paté, as trying Elbulli's sophisticated melon pearls.»
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