La Vie Est Belle à Carlton Cannes, A Regent Hotel

By Anuja Gaur

Riviera Restaurant: A Symphony on the Croisette

From a humble 1830s fishing village to an aristocratic Hollywood haven.  The one-time modest and compact settlement in the picturesque South of France has triumphantly revolutionised its humble backdrop into a dazzling utopia for the world’s finest, glitterati society cliques.

To speak of Cannes without mentioning the Carlton Cannes is like ordering a martini without the olive; possible but utterly pointless, as the most legendary grand dame on the Croisette is more than a resplendent hospitality haven, but a gilded emblem of Riviera glamour and a starlet with perfect posture, all blended together with a cherished Century of secrets hidden beneath her Belle Époque façade.

The Carlton Cannes does not simply exist, it embodies where a stay here is not a matter of checking in, but a passage into another realm where refinement and seduction weave themselves into every hour of the day, and the very mention of its pedigreed title conjures visions of bejewelled gowns sweeping across parquet floors, as champagne flutes chime under the stars and hushed conversations sit held between those who shape the world, yet never need announce it. The hotel is not merely a setting, it is a protagonist in its own story, evoking a statuesque matron whose allure has never dimmed, but only deepened with the passing chronicled decades.

To be received into her embrace is to step into a dream carefully choreographed to enchant, each moment composed with elegance and intention, right from the warmth of her heartfelt welcome, to the epicurean theatre of her banquet table. For two nights, I had the honour of calling this Riviera jewel my home, a rare privilege that felt less like a stay and more like a fable brought to life, wrapped in the poetry of fine dining, gracious hosting and a heritage steeped in grandeur, yet always crowned with a shimmer of modern panache.

It is at Riviera Restaurant where Chef Laurent Bunel has orchestrated a dining experience that speaks in the melodic language of the Mediterranean, all carried by the sapid refinement of fine food as each dish is carefully attuned to wholesome seasonality, entwined with the local markets that inspire his team daily.

The opening act was a Tomato Carpaccio, its slices translucent and gleaming whilst laid out like crimson silk across porcelain as each mouthful revealed layers of sweetness, bordering on the fruity, tempered with a whisper of acidity, finally heightened by a drizzle of olive oil so golden and peppery, it seemed pressed just hours before.

Alongside a King Crab Salad arrived with regal poise, the flake,y tender meat pearlescent, tender and offering a natura,l fresh palate which melted against the zesty tang of citrus, and a cool thread of daintily herbed dressing. The textures were an interplay of firm and delicate, each bite a reminder that simplicity, when executed with mastery, is nothing short of luxurious.

The main encounter was unapologetically indulgent; a hearty yet elegant Australian Wagyu Tomahawk, carved at the table in a display of reverence that matched the quality of the cut. Its marbling had surrendered to the grill, producing a crust that was smoky and caramelised, sealing in a succulence so rich it seemed to dissolve before the palate could fully grasp it.

The flavour lingered to a deep and buttery play, yet balanced by the minerality of the accompanying spinach glossy with garlic and butter, and the generous helping of fries so golden and crisp, they shattered like glass at the bite, leaving only soft potato clouds behind. To sip was Les Clans 2023 from Château d’Esclans, a rosé of depth and character whose notes of peach, orange blossom and subtle spice wrapped themselves around the Wagyu like silk to cool down the richness, all the while amplifying its libertine beauty.

But it was for the dessert affair to play as the harmonious closing sonnet; a plum compote, its tartness softened by the perfume of Provence, crowned with wild, bold lavender and a smooth honey emulsion ice cream, that melted across the tongue like delicate satin. The heady floral notes appeared to rise gently, swirling into the fruity depth beneath, showcasing a concluding composition as fragrant as a balmy Summer garden at dusk. Dining here was not only a meal but a performance, with the terrace overlooking the Croisette and the Mediterranean glimmering away, just like a second course for the eyes.