Arnaud Poëtte
Photo: Heiko Prigge
Executive Chef Arnaud Poëtte has been in the kitchen at Hôtel du Cap-Eden-Roc for decades, taking the helm as Executive Chef over five years ago. The legendary chef thrives off the hotel's ever-changing events roster, adapting his French Riviera culinary style to please guests from all over the world.
What makes the Hôtel du Cap-Eden-Roc so special?
It creates an atmosphere of joy and wellness, unlike any other hotel. It rejects that very strict approach where everything runs on a tight schedule, which allows every customer to enjoy a personalized experience.
You have worked here for a very long time. What keeps you in the kitchen? What keeps you inspired?
This is my 37th season. Since the beginning, I have loved the family feel at the Hôtel du Cap-Eden-Roc. Right away, you feel taken under their wing. Someone is always looking out for you and helping you become a part of the team and to grow.
Every season is different, that’s what makes the Hôtel du Cap-Eden-Roc unique: there is no routine. Every year brings different, and increasingly more prestigious, events. The events we are organizing today are light-years ahead of what we were doing 30 years ago. Customers today have much more elaborate expectations.
How would you describe your culinary style?
I lean towards a French Riviera style of cooking, meaning I draw on Mediterranean flavors and colors, inspired by the markets of Southern France. With a focus on the origin and the seasons of ingredients, I’m inspired by the beauty of nature and the freshest ingredients it produces. My cooking is classic, simple, refined and pure. Natural products and their transcendence take front and center.
How do you choose your ingredients, and what makes you stand out from the competition?
Seasonality plays a vital role. More and more, customers are paying closer attention to the world around them. As a result, the origin of products and seasonality are key considerations in my cooking. What sets us apart from the competition is our personal touch: we always do our utmost to please the palate of all our customers.
Tell us about the challenge of working for amfAR.
amfAR is a worldwide association. We are proud to be able to look back today and say that we had a part in organizing this event. The challenge was to prepare a dinner for 1,000 people comprised of an audience of celebrities and stars, for which many people are envious of us. It’s wonderful to know that you helped orchestrate all of that.
What was the brief for the amfAR event?
In addition to being an AIDS research foundation, amfAR has embraced an environmental approach. In light of this, we were careful to work with seasonal products. Furthermore, we were serving celebrities, of whom an increasing number are vegetarians or vegans. You thus need to adapt to these constraints. The biggest challenge is to create a menu that will satisfy all of the guests.
How do you go about developing a menu for an event like the one for amfAR?
We began the process one month ahead of the event: we met with the amfAR team for a tasting session including 6 appetizers, 6 entrées and 6 desserts, which we were able to discuss. Thanks to the input from the teams and our technical expertise, we were able to create a menu together. After 11 renditions, we were able to form a close bond between the amfAR team and that of the Hôtel du Cap-Eden-Roc. We make an excellent duo!
Finally, can you share with us the artichoke recipe from the amfAR menu which you prepared for us?
The calico artichoke, M. Monteiro goat cheese meringue with lime, tangy artichoke sauce
1,000 calico artichokes are hand trimmed and prepared Barigoule-style (minced onions, crushed garlic, thyme, white wine, vegetable stock); artichoke hearts are garnished with fresh goat cheese from our goatherd M. Monteiro in Peymeinade (near Grasse) whipped into a meringue with lime confit zest, sprinkled with poivrade artichoke chips (1,200 pieces hand-trimmed, sliced with a mandoline and fried like chips); served with Barigoule sauce blended with olive oil and fresh herbs.