Our cuisine
The character of the land, the flavours of the sea
At Château Demonpère, the cuisine draws on the roots of Provence and the flavours of the Mediterranean.
A generous, convivial cuisine inspired by childhood memories, Provençal and Niçoise recipes, seasonal produce and the day’s catch.
Familiar dishes, sometimes reinvented, carefully chosen produce and one simple aim: let the flavour speak for itself.
A cuisine rooted in its land, facing the Mediterranean
Daube, aïoli, farcis, fish from the Bay of Cannes, sun-ripened vegetables… The menu brings the region’s culinary traditions together with a contemporary, refined approach.
Local and regional produce takes pride of place, alongside suppliers chosen for their craftsmanship.
The olive oils and olives produced at Château Demonpère naturally find their place in this cuisine, as one more link between the estate and the table in Cannes.
The seasons set the pace. The catch and what arrives from the market shape the dishes throughout the year.
Childhood memories to share
Some recipes don’t need reinventing. Above all, they need time, good produce and respect for the techniques that have carried them through the generations.
Ravioles with daube, Provençal beef estouffade and caillette from Nice, blanquette de veau, cod aïoli, seasonal farcis or roast poultry make up a collection of slow-cooked dishes, like so many memories rediscovered.
A cuisine of memory, generous and comforting, brought up to date without losing what gives it its character.
Produce comes first
Here, cooking begins with the choice of produce.
Mediterranean fish meets seasonal vegetables, duck, farm-raised veal, olive oils from the estate and cheeses from Maison Mons.
The cooking extends this care: long slow-cooked dishes, grilling over vine cuttings, spice crusts and seasonings designed to reveal flavours rather than mask them.
Clear, precise and generous cooking, where the produce always remains at the heart of the plate.
A few signature dishes
Beef piece
Roasted over vine cuttings
A cooking method that creates a direct link with the world of wine at Château Demonpère.
Traditional pâté en croûte
Veal, foie gras, porcini, vegetable pickles
An indulgent dish that combines tradition, generosity and precision.
Fish from the Bay of Cannes
In a spice crust
The Mediterranean on your plate, following the catch and the day’s arrivals.
Château Demonpère olive oils
Produced on the estate
They appear at the table and are also the focus of a true tasting moment, served with olives, country bread and focaccia.
A menu created in collaboration with Philippe Joannès
The experience of a Meilleur Ouvrier de France
The Château Demonpère menu was created in collaboration with Philippe Joannès, Meilleur Ouvrier de France, who supports the project as a consultant.
His expertise helped build a culinary identity true to the spirit of the place: a generous Mediterranean and Provençal cuisine, attentive to produce and the seasons, where traditional recipes sit alongside more contemporary creations.
A menu designed to bring to life, on the plate, this meeting between the terroir of Château Demonpère and the Mediterranean.
A short biography of Philippe Joannès
Meilleur Ouvrier de France in 2000, Philippe Joannès has spent more than 40 years crafting generous, authentic cuisine that respects tradition.
After a prestigious career with renowned houses such as Lenôtre, the Fairmont Monte Carlo and the Hôtel Hermitage in Monaco, he now brings his experience and creativity to culinary projects.
Devoted to seasonal produce, the flavours of the land and the pleasure of sharing, he champions honest cooking, where the quality of the produce and taste remain essential.
Pleasure & Passion
Supporting the opening of La Table du Château Demonpère is an exciting adventure, driven by the desire to create and to delight.
Between the estate’s land in the heart of the Var and the Cannes coastline, we have imagined a cuisine that celebrates local produce, respect for the seasons and the joy of sharing. Boards with flavours of land and sea, slow-cooked casseroles inspired by our traditions, desserts with the taste of childhood… Our cuisine aims to be honest, generous and clear, in a chic yet relaxed spirit.
A deliberately concise menu that changes with the seasons, with fine food and wine pairings we look forward to introducing to you.
Our ambition is simple: to offer you quality cuisine, attentive hospitality and, above all, the pleasure of sharing special moments around the table.
Philippe Joannès
Meilleur Ouvrier de France
Fabio Acanfora
Cooking between Naples and the Mediterranean
For Fabio Acanfora, cooking is above all a story of heritage, encounters and sharing.
It began in Italy, around the family table, with his grandmother, who passed on the great classics of Neapolitan cooking. Generous, authentic recipes, a taste for good produce and, above all, a conviction that has never left him: cooking takes on its full meaning when it is shared.
This passion soon became a vocation. After training in hospitality in Italy, Fabio chose, at just 19, to move to the Côte d’Azur. In Cannes, his career took shape through encounters that would deeply nourish his cooking.
Alongside chef Pietro Colnago, he refined his knowledge of Italian cuisine and rediscovered, in the gestures of the craft, the flavours of his childhood. Then, working with executive chef Maurice Guillouët, he discovered the demands of French cuisine: precise cooking, the art of sauces and jus, technical mastery and the pursuit of consistency. He gradually rose to the position of head chef, moving from learning to passing on his know-how and steadily asserting his own vision of the profession.
Private chef, large receptions, events, pop-up restaurants… His career also took him to Riyadh, where he took charge of a temporary restaurant. Each of these experiences broadened his outlook and shaped a free, generous and deeply Mediterranean cuisine.
His cooking reflects who he is: honest, generous and unpretentious.
Italian roots, a Mediterranean sensibility and technique shaped by French cuisine. Fabio favours accuracy over showmanship, produce over complication and honest flavours over artifice. Here, technique serves taste, and every plate aims above all to stir a simple emotion: the pleasure of eating well and sharing.
Today, his cooking tells a personal story, woven from Naples, the Mediterranean, encounters and transmission.
Cooking from the heart and full of flavour, deeply rooted in his origins yet focused on the pleasure of being together.
Something for every moment
Sharing plates, slow-cooked dishes, Mediterranean fish, traditional recipes or sweet treats: the menu follows the different moments of the day and changes with the seasons.