GRAND HOTEL CANNES45 bvd de La Croisette, 06400 CANNES

www.grand-hotel-cannes.comTel: +33 4 93 38 15 45Fax: +33 4 93 68 97 45

COMMUNICATION DEPARTMENT Janine Maisonseul

janine.maisonseul@wanadoo.fr 109, boulevard Malesherbes, 75008 Paris

Tel: +33 6 09 17 25 99 • +33 1 43 59 19 49 • +33 4 93 69 99 74

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Le Grand Hotel CannesPRESS KIT

EVENTS

• LE GRAND HOTEL: A LITTLE HISTORY 3

• SIGNIFICANT DATES OF THE DECADE 4

• HERVÉ BUSSON THE CHEF AT LE PARK 45 5

• NEW PASTRY CHEF AT LE PARK 45 6

• LE PARK 45: A YOUNG, DYNAMIC TEAM IN THE RESTAURANT 7

• HERVÉ BUSSON’S GASTRONOMIC CUISINE 8

• BEDROOMS & SUITES: LUXURY, COMFORT & THE LATEST TECHNOLOGY 10

Contents

• LE CERCLE: THE BAR AND ITS FABULOUS GARDEN 13

• LE GRAND HOTEL'S GARDENS: AN EXTRAORDINARY HAVEN! 14

• LA PLAGE 45: THE PLACE TO BE IN CANNES 15

• SEMINARS AT LE GRAND HOTEL 16

• VENUE FOR EVENTS AND FESTIVITIES 17

• THE HOTEL’S CONTINUED SUSTAINABLE DEVELOPMENT POLICY 18

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The Croisette’s longest standing, most legendary hotel was initially built in 1863 at the same time as the Croisette itself, and was for a long time the only luxury hotel in Cannes. Entirely rebuilt in 1963, Le Grand Hotel today offers 75 bedrooms including a floor of suites and sea view luxury rooms with 45 m2 terraces.

Following a design overhaul with a “sixties” touch in 2006, the hotel continued its revamp in 2008 with a new look and name for its private beach, now called Plage 45, comprising an exotic Gazebo décor that puts the accent on comfort and reflects the colours of the hotel.

The Croisette’s longest standing, most legendary hotel

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The hotel enjoys an exceptional location at the centre of the Croisette, fronted by a unique garden planted with palm trees that creates a leafy haven away from the road. It includes relaxation areas and a large terrace that extends Le Park 45 restaurant and its bar, Le Cercle.

Le Grand Hotel is the only 11-floor hotel on the Croisette, with penthouse suites featuring panoramic terraces and jacuzzies that enjoy breathtaking views of the Bay of Cannes and a superb 9th-floor suite.

Le Grand Hotel belongs to the chain of Small Luxury Hotels of the World.TM

- 2010 -An outstanding year, in which the Le Park 45 restaurant was awarded its first Michelin star thanks to its talented young chef, Sébastien Broda, and the hotel acquired a fifth star, confirming its luxury status on the Croisette.

- 2011 -Other luxury innovations included a new suite on the ninth floor, the Jacqueline Suite. Created by merging a Prestige bedroom with a Deluxe bedroom, this double-oriented, 90 m2 space benefits from exceptional views of both sea and mountains.

- 2013 -Le Grand Hotel celebrated its 50th anniversary with a magical evening on 6 September. The event was undoubtedly the most spectacular in a history of exceptional events at the hotel. As a tribute to its creator, Gérard Veyrac, the evening commemorated fifty years since the new Grand Hotel was built in 1963. The Croisette’s longest-standing, mythical hotel, originally built in 1863

Significant dates of the decade

when the road was constructed, was for a long time the one and only luxury hotel in Cannes.

- 2014 - The hotel obtained the international Green Globe label.

- 2017 -A facelift and new decoration for the beach terrace.

- 2018 -Renewal of Green Globe certification (5th in a row).

- 2019 -New Chef Hervé Busson takes over at Le Park 45.

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Hervé Busson was appointed Chef at Le Park 45 in 2019. He began his career in Paris with Michelin-starred and MOF (best artisans of France) chefs, including at the Relais Louis XIII with Manuel Martinez, Le Jardin (Hôtel Royal Monceau) with Gabriel Biscay, and La Marée with Fabien Rouillard. His experienced nurtured a rigorous approach similar to Manuel Martinez, who was obsessed with, “truth in the clearest demonstration of produce selected with absolute rigour”.

With his move to the French Riviera filled with just as many top Michelin-starred chefs, Hervé Busson continued his career at La Palme d’Or (Martinez Hotel) with the late Christian Willer, La Belle Otéro (Carlton Hotel) from 2000 to 2002 with Francis Chauveau, and Le Chantecler (Hotel Negresco) with Alain Llorca.

Along with his firmly established cooking talents, Hervé Busson has a number of strings to his bow. At the Les Pécheurs complex in Antibes, after another four-year stretch with Francis Chauveau from 2004 to 2008 (Michelin-starred),

New Chef at Le Park 45

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he went on to manage the kitchens as Chef de Cuisine, with total responsibility for purchasing stocks, planning and organising staff and menus, and general management: recruitment, training, supervision and team-building.

Following a stint as Chef de Cuisine at the French Embassy in Monaco, he took up a position as sous-chef and chef at the Grill at the Cap Eden Roc Hotel in Antibes, before joining Le Park 45 as sous-chef in 2014.

Hervé Busson describes his cuisine as based on essentially Mediterranean, seasonal products from France, Italy and Spain, working with local producers.

He spends his spare time in the mountains, where he particularly loves to ski..

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Laurianne Pons, 26, is a native of the French Riviera who was born in Nice.

Following studies at Paul Augier catering college in Nice, she earned a technical diploma in hotel catering in 2013, followed by a specialisation in restaurant dessert cookery in 2014.

At the same time, Laurianne undertook numerous internships and in 2014 was awarded the position of commis chef at the final of the French Dessert Championships.

She took up her first professional post as Pastry Cook at the Villa Archange in Le Cannet (2 Michelin stars 2014).

New Pastry Chef at Le Park 45

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The next few years saw her glean experience in a series of top restaurants, including Le Kilimandjaro in Courchevel (2 Michelin stars), the Château Saint-Martin in Vence (1 Michelin star) and L’Apogée Courchevel, where she moved from Pastry Cook to Line Cook back at the Archange in Le Cannet in 2017.

In 2018, she joined the team at Park 45 where her talent was quickly spotted by the former Pastry Chef, Pascal Picasse. When he moved on in April 2019, Laurianne Pons took up the position of Pastry Chef at Le Grand Hotel’s prestigious restaurant.

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NICOLAS FRETARD

The youngest member of the restaurant team, he recently started working as a sommelier at Le Park 45. At just 26, he has already had an interesting experience in Sydney, Australia, where he worked as the sommelier in a well-known gastronomic restaurant and devised the wine list. The list went on to be elected New South Wales Wine List of the Year 2018, with 1,200 wine references from around the world.

Nicolas is also very familiar with French wines and in particular from Provence, following his experience working as sommelier at L‘Entre 2 Vins in Antibes.

Curiosity, enthusiasm and determination are the main character traits that Nicolas puts to work in his duties at Le Park 45, to customers’ great satisfaction.

Le Park 45: a young, dynamic team in the restaurant

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STÉPHANIE NARDOT

Stéphanie joined the team at Park 45 in 2018 as Maître d’Hôtel running the restaurant’s dining room. Originally from Marseille and with a long experience in top hotel restaurants, Stéphanie comes with some impressive references, like head waiter at the Impérial Garoupe at Cap d’Antibes. In 2014, she is responsible for opening the gastronomic restaurant Le Clos at the Renaissance Marriott Hotel in Aix-en-Provence (1 Michelin star in 2015). She also works as head waiter at the restaurant Une Table du Sud in Marseille (1 Michelin star) from late 2015 to her introduction at Le Park 45.

Susanna de Matos completes the team and assists Stéphanie Nardot with great professionalism and charm.

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Hervé Busson's gastronomic cuisine at Le Park 45

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A-LA-CARTE

Average price of 95 € (not including drinks) for one starter, one main course and one dessert. Menu’s extract (june 2019):

• Niçois carpaccio of Mediterranean tuna, prawn tartare with preserved lemon - 24 €

• Semi-cooked duck foie gras, stewed rhubarb and strawberries - 29 €

• Fisherman’s pot, bouillabaisse juices, potato gnocchi with saffron - 42 €

• Pan-fried hake, savory, spring onion juices, Philippe Auda’s organic baby vegetables - 27 €

• Milk-fed Limousin veal, taleggio ravioli, Philippe Auda’s organic vegetables - 31 €

• Tender fillet of Simmental beef in a herb pastry crust, asparagus and parmesan - 32 €

• Green apple with kaffir lime, granny smith sorbet, vanilla biscuit and meringue - 15 €

• Tropical indulgence of passion fruit cream, fresh mango, passion fruit and cardamom sorbet - 17 €

MENUS

• Le Menu - 65 € (not including drinks): starter, main course (fish or meat), dessert.

• Le Gourmet - 85 € (not including drinks): starter, fish, meat, dessert.

• L'Epicure - 125 € (not including drinks): signature menu in 5 services

LUNCH MENUS

• Le Semainier - from monday to friday (not including drinks): - Starter+Main course OR: Main course+Dessert - 29 € - Starter+Main course+Dessert - 39 €

• Le Week-End - saturday & sunday (not including drinks): starter, fish, meat, dessert - 52 €

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INGREDIENTS FOR 4 PEOPLE

• 12 langoustines pieces for the carpaccio• 8 scallops to be diced for the tartare • Skinned segments of 4 Corsican clementines • 1 avocado to mix with lemon juice and

seasoning • Seasoning: Mandarin or lemon oil, salt,

Espelette pepper, citrus vinaigrette sauce for the plate base (zest of preserved lemon and mandarin in syrup, dried and a little olive oil)

• Garnish: chive tips, basil and carnation petal.

One of Chef Hervé Busson’s signature dishes

CARPACCIO OF LANGOUSTINES AND SCALLOP TARTARE, CORSICAN CLEMENTINE AND AVOCADO

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PROCESS

• Slice the langoustines into a carpaccio (2 or 3 per plate depending on the size)

• Skin and prepare the clementine segments • Add mandarin oil to add a shine to the

carpaccio• Make two scallops into a tartare, add salt and

pepper and lemon oil • Mix an avocado in a blender and add lemon

juice to taste • Use a cylindrical cutter with a push-piece to

press out the langoustine tartare then top with the avocado mousse

• To finish, add chive tips and basil and a carnation petal

• Decorate the dish with dots of clementine rind vinaigrette and olive oil.

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The hotel facilities comprise 75 bedrooms and suites all of which have a sixties feel but with distinctive touches. The rooms are designed to respect the environment and reflect its natural treasures (a little reminder with olive trees on the terraces).

All of the modern conveniences are included to ensure customers’ wellbeing with an emphasis on Luxury.

The rooms offer all the modern comforts:• Air conditioning• Personal safe• Hair dryer• Free fast WIFI connection.

Bedrooms and suitesLUXURY, COMFORT AND THE LATEST TECHNOLOGY

Latest addition: Le Grand Hotel is the first hotel in France to fit its rooms with the new TV Inspire system.

This system natively integrates Netflix, Spotify, children’s games, an Internet browser (with remote control) and an Apple and Adroid compatible mirroring system (the television screen becomes an extension of the telephone or computer screen and can be used to transmit any media you choose).

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“DELUXE” BEDROOM OVERLOOKING TOWN-MOUNTAINS

Spacious 40 m2 bedrooms with their own lounge area. Refined decoration in a semi-contemporary style. Marble bathroom fittings with tub.

“PANORAMIC JACUZZI” BEDROOM FACING THE SEA

Located on the top floor of the hotel with a panoramic view of the Bay of Cannes. Measuring 80 m2, they include a 45 m2 terrace with a private jacuzzi and small garden. Large bathroom with tub and wide window overlooking the sea.

“PRESTIGE” BEDROOM WITH SEA-VIEW TERRACE

Bright 42 m2 bedrooms with a 7 m2 sea-facing terrace. Refined decoration in a semi-contemporary style. Modern bathroom with tub.

SUITE FACING THE SEA

Located on the top floor of the hotel, these bedrooms are connected to an elegantly decorated sitting room. The 85 m2 suites enjoy breathtaking views of the Bay of Cannes and include a 20 m2 terrace. Spacious bathroom with tub and shower.

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The “Jacqueline” Suite was created by merging “Prestige” and “Deluxe” bedrooms to give an exceptional space covering 90 m2 with superb views of both sea and mountains.

The side facing the sea is identical to other rooms in the “Prestige” category and includes a separate bathroom and toilet. It offers a breathtaking view of the Bay of Cannes.

The other room, accessed via a small recess, comprises a lounge and dining area with a separate toilet, like the bedroom, along with a second bathroom fitted with a 9 m2 shower tiled floor-to-ceiling in mosaic, a flat screen integrated into the mirror, and washbasins made of bright yellow glass.

The "Jacqueline" Suite90 M2 SUITE WITH SEA AND MOUNTAIN VIEWS

ON THE 9TH FLOOR

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With its sumptuous decoration and furniture by top contemporary designers, this new, high-tech suite blends in with the hotel’s emblematic style, albeit with a more fifties edge.

The entrance hall that separates the two rooms is decorated with a grey sofa by British designer David Chipperfield and an elegant console table.

In the lounge, a large yellow armchair by American designer Jeffrey Bernett takes pride of place in the room, which is equipped with a large flat screen TV and a Bose stereo system.

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Some major hotel bars are as highly reputed as the hotels that house them.

Le Grand Hotel’s bar, Le Cercle, is a case in point. It is enjoyed not just by hotel guests, but also by discerning locals in search of elegant luxury, a quiet atmosphere and attentive yet unobtrusive service.

Cosy bar looking onto leafy gardens.

ln winter, customers can enjoy an aperitif to the discreet backdrop of piano music every Thursday, Friday and Saturday.

On sunny days, regulars step into the green haven to seek out their “corner” and enjoy a favourite drink, or discover the extensive beverage list featuring cocktails concocted by bartender Laurent and the exceptional charm of charismatic head barman, Alexandre

The Bar and its fabulous gardens

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THE SIGNATURE COCKTAIL LE PARFUM DE FEMME

• A few fresh strawberries, raspberries and blackberries

• 1 cl pineapple juice• 2 cl Chambord (raspberry liqueur)• 12 cl Ruinart Champagne• Serve in a double champagne glass.

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Since its establishment in 1863, Le Grand Hotel has always been the only hotel on the Croisette to possess its own gardens.

Covering 5000 m2, the area was replanted and redesigned by a talented landscape gardener in 1963. The leafy sanctuary features a wide range of flowers and 26 rare tree species, making the gardens a unique and exceptional spot on the Croisette, includes thoughtfully placed areas for rest and contemplation.

To create a socially responsible and comfortable area while considering the presence of sea air and spray, the decision was made to plant a variety of resistant palm trees. These include queen palms, dwarf palms, Canary Island palms and Californian palms alongside magnificent fruit trees producing lemons, mandarins and pomegranates, and the very rare Brazilian guava, whose exceptional fruits are sometimes used at Le Park 45, the hotel’s gastronomic restaurant, by pastry chef.

Le Grand Hotel's gardensAN EXTRAORDINARY HAVEN!

Along the edge of the gardens, rare tree species with spectacular flowers, like Persian silk trees and coral bushes, turn the flower beds orange and blue, or an even rarer white, punctuated by exotic white and yellow bird of paradise flowers.

A walk to the corner of the gardens near the restaurant reveals an enclosed area to protect the herb plantation, with 16 varieties regularly used by the Chef in his cooking: dwarf basil, marjoram, Moroccan mint, chilli peppers, rhubarb, sage, Breckland thyme, rosemary, helichrysum, kumquats, finger limes and savory...

No amble round the gardens is complete without a visit to its greenhouse, where the rarest orchids are grown to decorate the rooms. The greenhouse is carefully tended by the hotel’s head housekeeper.

Gardener’s legacy: the pine trees that he dared to plant on the terrace now reach up 30 metres.

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The design of La Plage 45 picks up on the shapes and colour codes of the hotel. The top-quality materials selected for the comfortable, elegant furniture are devised to conjure up a refined atmosphere perfect for relaxation.

The bar is a waterside hotspot perfect for sipping the cocktail of the day. Each year, the head barman conjures up a delicious new cocktail to celebrate the return of the sunshine, such as Singapore Sling: gin, lime, cherry brandy, Benedictine, grenadine, Cointreau and pineapple juice.

La Plage 45 has been designed in a modern, exotic spirit that puts the emphasis on comfort and fits in perfectly with the style of the hotel.

La Plage 45THE PLACE TO BE IN CANNES

Gazebos (Balinese beds) in bright yellow, green, orange and purple sit invitingly on the sand. They offer an intimate haven with their trellis frameworks that act like curtains. These private spaces can be rented by the day or half-day.

To complete the atmosphere, a lush array of bamboo, potted palms and banana trees and a water wall made from Balinese black pebbles add a refined, convivial touch.

La Plage 45 is one of the few beaches on the Croisette to include a jetty with king-size loungers on which two people can relax comfortably. Access is via a hardwood deck laid on the sand and decorated with pebble pathways.

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Le Cercle Bar is a modular space that can be adapted to match requirements. The Croisette lounge is a double-oriented space that opens directly onto the gardens and the sea and can host cocktails, tastings and entertainment events. The inside areas for cocktails, meetings and conferences are equipped with the latest technology.

The 4 seminar rooms lead on from one another around the hotel’s courtyard. They are modular and lit by daylight. They can sit up to 60 people in theatre style and are equipped with projection screens, paperboards, video projectors and free Wi-Fi. Photocopies and other audiovisual equipment available on request. Covering a surface area of 30 m2 to 40 m2, some of them can be combined to make 80 m2.

The luxurious 5,000 m2 gardens, the only sea-facing green space on the Croisette, are ideal for grand events, cocktails, car exhibitions, fashion shows and garden parties.

Seminars and eventsTHE INTIMATE LE CERCLE BAR AND ITS INTIMATE CROISETTE LOUNGE

With its jetty, bar, restaurant, lounge area in the sand and terraces for private hire, Plage 45 offers an exclusive, adaptable area between land and sea:• Structure assembly: marquee partner

available• Furniture at your disposal: tables, chairs,

sofas, coffee tables, bar tables and stools, deckchairs, loungers and mattresses

• Additional furniture and complementary decoration: supplier partners available

• Restaurant and bar terrace: 192 m²• Sand area: about 600 m2

• Jetty 35m x 2,25m

Last but not least, a 30m-high screen. The hotel owns a HD LED screen measuring 13 x 5 metres, one of the widest in France. Installed on the roof of Le Grand Hotel, it looks out over the Bay of Cannes and can be seen in all weathers from over 4km. The screen can also be used to create and project content in real time.

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Over the last few years, Le Grand Hotel has established itself as THE festivity hotspot on the Croisette, offering the perfect setting for exceptional nights out. A stream of elegant events and festivities continue throughout the year.

Numerous internationally renowned companies have chosen Le Grand Hotel as a special venue for their events, such as Ferrari, Fendi, Fred, Vertu...

Venue for events and festivities

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When major events take place in Cannes, like the International Film Festival, Le Grand Hotel is always at the heart of things. Its gardens are transformed into lounges, bars and dance floors, becoming the scene of lively musical evenings. Famous brands like Grey Goose vodka set up party areas with exceptional programmes.

Not to mention the Pyrotechnic Festival, for which Le Grand Hotel is undoubtedly the ideal location to appreciate its scintillating splendour, either from Plage 45, the terrace, one of its “Prestige” bedrooms or 11th-floor suites.

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At Le Grand Hotel, we pursue a permanent policy of sustainable development with our commitment to green tourism and responsible luxury in Cannes.

Green Globe certified since 2014, the hotel innovates by providing excellent service combined with virtuous operating methods.

The hotel constantly takes a sustainable development approach by improving its operations and paying close attention to the nature of its supplies and their provenance.

All of our activities are focused on responsible environmental management.

Key green action:• Reduced energy consumption (water/electricity)• Limited pollution• Waste recycling: sorting of waste throughout

the establishment, processing of glass, polystyrene, food waste, etc. (recycling and recovery rate has doubled in three years)

• Reduced greenhouse gas emissions (-11% for the building from 2017 to 2018)

• Installation of Tesla electricity charging stations to encourage the use of new modes of transport.

Le Grand Hotel Cannes makes a general contribution to disseminating the vision of a sustainable future by getting involved in society projects and support for numerous charities like: Enfants du Mékong, France Cancer, Prince Albert II of Monaco Foundation, the Lérins Pays d’Azur local coastal environment association, and the heritage foundation.

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