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Christian Sinicropi
Christian Sinicropi has been officiating in the Hotel Martinez kitchens since 2001. Starting as Chef Tournant, Christian Willer very quickly appointed him Chef of the Palme d'Or Restaurant and began to prepare him for the delicate task of taking over his own position, as he eventually did at the end of 2007. Today, Christian Sinicropi is Executive Chef and contributes all of his creativity and enthusiasm to La Palme d'Or (2 Michelin stars and a 17/20 rating in the GaultMillau guide) and all of the Hotel Martinez kitchens...
Shooting for the stars...
Originating from Cannes, Christian Sinicropi trained in local restaurants after obtaining a vocational qualification (CAP) as a chef in 1989. He actually made a first appearance at the Hotel Martinez, working for just a few months as a Commis Chef alongside Christian Willer. In 1991, he joined Sylvain Duparc’s team at the Carlton Hotel’s “La Côte” restaurant (1 star – closed in 1995) as Second Commis Chef.
In 1993, he left for the Hôtel du Palais in Biarritz, where he joined the team of Jean-Marie Gauthier (awarded the Meilleur Ouvrier de France accolade) as First Commis Chef.
Back in Cannes two years later, he held the Chef de Partie position at "La Belle Otero" (2 stars – closed in 1998). In 1997, his quest for experience in the great star-rated restaurants led him to Strasbourg where he worked as Chef de Partie alongside Antoine Westermann at the 3-starred "Le Buerehiesel", and a year later he became Fish Chef in Alain Ducasse's 3-star "Le Louis XV" restaurant in Monaco...
Beyond his work as a Chef, Christian Sinicropi spends his spare time kitesurfing. He likes to devote himself to drawing and painting, and he is also passionate about poetry and cinema...
Christian Sinicropi dishes up his own kind of cinematic feast...
Working in close collaboration with Michèle Villemur, Author and Journalist, and Jérôme Kelagopian, Photographer, Christian Sinicropi created a book entitled "Petits Plats Grand Ecran". Published by Ramsay in April 2007, the book features 60 recipes dedicated to cinema. The appetite-teasing presentation of these masterpieces of cinematographic art was achieved in complicity with Glag, the ceramic artist who designs the La Palme d’Or crockery, guided by Christian Sinicropi’s drawings… And so "Le Fabuleux Destin d'Amélie Poulain" (Amelie) can be savoured as foie gras confit topped with gingerbread, "E.T." is a strange and subtle combination of lamb and smoked eel, sweet pepper and aubergine caponata, and "Charlie et la Chocolaterie" (Charlie and the Chocolate Factory) awakens childhood memories with brioche French toast with aniseed and basil chocolate...
Surrounding the Chef are other talented people such as Philippe Caillouet, the restaurant’s Floor Manager, Winner of the 2004 Meilleurs Ouvriers de France competition, or André Toscano, Maitre Sommelier, who is without equal when it comes to marrying vintage and local wines with the meat and fish dishes and sumptuous deserts that are La Palme d'Or's specialties and for which it is famous...
Shooting for the stars...
Originating from Cannes, Christian Sinicropi trained in local restaurants after obtaining a vocational qualification (CAP) as a chef in 1989. He actually made a first appearance at the Hotel Martinez, working for just a few months as a Commis Chef alongside Christian Willer. In 1991, he joined Sylvain Duparc’s team at the Carlton Hotel’s “La Côte” restaurant (1 star – closed in 1995) as Second Commis Chef.
In 1993, he left for the Hôtel du Palais in Biarritz, where he joined the team of Jean-Marie Gauthier (awarded the Meilleur Ouvrier de France accolade) as First Commis Chef.
Back in Cannes two years later, he held the Chef de Partie position at "La Belle Otero" (2 stars – closed in 1998). In 1997, his quest for experience in the great star-rated restaurants led him to Strasbourg where he worked as Chef de Partie alongside Antoine Westermann at the 3-starred "Le Buerehiesel", and a year later he became Fish Chef in Alain Ducasse's 3-star "Le Louis XV" restaurant in Monaco...
Beyond his work as a Chef, Christian Sinicropi spends his spare time kitesurfing. He likes to devote himself to drawing and painting, and he is also passionate about poetry and cinema...
Christian Sinicropi dishes up his own kind of cinematic feast...
Working in close collaboration with Michèle Villemur, Author and Journalist, and Jérôme Kelagopian, Photographer, Christian Sinicropi created a book entitled "Petits Plats Grand Ecran". Published by Ramsay in April 2007, the book features 60 recipes dedicated to cinema. The appetite-teasing presentation of these masterpieces of cinematographic art was achieved in complicity with Glag, the ceramic artist who designs the La Palme d’Or crockery, guided by Christian Sinicropi’s drawings… And so "Le Fabuleux Destin d'Amélie Poulain" (Amelie) can be savoured as foie gras confit topped with gingerbread, "E.T." is a strange and subtle combination of lamb and smoked eel, sweet pepper and aubergine caponata, and "Charlie et la Chocolaterie" (Charlie and the Chocolate Factory) awakens childhood memories with brioche French toast with aniseed and basil chocolate...
Surrounding the Chef are other talented people such as Philippe Caillouet, the restaurant’s Floor Manager, Winner of the 2004 Meilleurs Ouvriers de France competition, or André Toscano, Maitre Sommelier, who is without equal when it comes to marrying vintage and local wines with the meat and fish dishes and sumptuous deserts that are La Palme d'Or's specialties and for which it is famous...
Restaurant(s)
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With 2 Michelin stars and a 17/20 rating in the GaultMillau restaurant guide, the Hotel...0
