Food & beverage
Right: Certainly not just another fancy fish restaurant.
Below: Directors’ chairs are a signature touch at the restaurant.
From the summer’s menu, take, for instance, the ‘Anchovies: Raw with Mediterranean Condiments, Piperade, Rillette’. This dish is introduced with a scene straight out of a cinematic classic: “Opening shot of the glossy waters of the Mediterranean, heading towards the port of La Figueirette harbour.” As you savour the anchovies, you’re transported to the tranquil shores of the Mediterranean, where historic fishermen prepare their nets, capturing the essence of the sea in every bite. The ‘Bonito: Tastes Like Tartare, Squid Ink Tuile and Bonito Broth’ continues this narrative immersion. The menu describes “Jean-Christophe, solitary and determined, standing on the deck of his boat,” a visual metaphor for the dish’s bold, distinct flavours that resonate with the sea’s untamed spirit. Each ingredient is meticulously chosen and artfully presented, mirroring the precision and artistry of filmmaking. The gastronomic journey extends to ‘The Red Mullet: Marinated in Coarse Salt and Passed Over the Flame, Citrus Rouille, Smoked Aubergine and Mustard Ice Cream,’ where the dawn over the coast of Provence
is captured with a poetic elegance. The imagery of fishermen silhouetted against the reddening sky enhances the sensory experience, making each bite a vivid scene of flavours and texture. Imbert’s menu at La Palme d’Or reaches its crescendo with dishes like ‘The Spiny Lobster: Cooked in a Nage, Then Flambéed in Cognac, Head Juice, Asparagus, Sorrel and Barbajuan’. This dish is introduced with a shot towards the port where “Émilie and Mathieu, two young with their catch of the day,” evoke a sense of adventure and discovery, reflected in the lobster’s rich, complex flavours.
Desserts, too, are given the cinematic treatment. ‘The Frosted Lemon: Local Citrus Fruits, Fromage Frais, Timut’ is described through the lens of the sun- drenched hills of Menton, where “the camera glides gracefully through the lemon orchards”. This vivid description heightens the anticipation and enjoyment of the dish, transforming a simple dessert into an exquisite moment of pure sensory delight. In the hotel’s other eatery Le Sud, the atmosphere is a blend of past and present, recapturing the friendly and joyful spirit of the roaring ’20s in an elegant and contemporary setting. The outdoor terrace, bathed in gentle sunlight, offers an idyllic space that epitomises hedonistic pleasure. Here, innovative Mediterranean cuisine, inspired by the spirit of yachting, invites guests to embark on a culinary voyage. Hôtel Martinez’s culinary narrative is not merely about food; it’s about creating an immersive experience that celebrates the Riviera’s simple pleasures through the lens of cinema. Every dish, every flavour, every ingredient is part of a larger story that chef Jean Imbert artfully tells, inviting guests to not just dine, but to become part of a grand culinary film. Here, the art of dining reaches new heights, making every meal at Hôtel Martinez a scene worth savouring. ●
A version of this article originally appeared on
www.spearswms.com. 48 Hotel Management International /
www.hmi-online.com
Hyatt®
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