April 23, 2012
1 Sea Sens
2 Sea Sens
Jacques and Laurent Pourcel, the twin sons of a winegrower who grew up on the shores of the Mediterranean in the Herault region of France, are currently the youngest chefs to hold three Michelin stars.
These world-renowned French chefs opened their first restaurant, Le Jardin des Sens in Montpellier, in 1988, which was quickly awarded in recognition for its elegant, creative Mediterranean cooking.
In 2000, the talented duo branched out onto an international stage, opening restaurants in Geneva, Casablanca, Paris, Tokyo, Bangkok and Marrakesh.
In Paris, the restaurant ‘La Maison Blanche’, located at 15 ‘so chic’ Avenue Montaigne, is perched above the ‘Theatre des Champs Elysees’, and provides a piece of heaven looking right across the Paris roof tops. Having taken Paris and pretty much every city in the world by storm, the Montpellier twin chefs are returning to the south of France and opening a restaurant in Cannes.
Named the Sea Sens, this super-chic new restaurant is located in The Five Hotel, one of the most luxurious hotels in the whole of Cannes. The restaurant’s lavish décor comprises of deck chairs beneath huge flower murals, whilst its decidedly exquisite menu includes Asian-spiced cuisine, Blue Lobster and truly delectable dessert creations, and a Sunday brunch that has been described as being one of the ‘best on the Cote d’Azur’.
Although despite the Pourcel twins’ international renown and experimentation with international flavours, the brothers are open about their love of the Mediterranean and its cuisine. Talking about what their cooking is all about, the chefs told Relais & Chateaux :
“Celebrating the flavours of the Mediterranean in the broadest sense with passion and enthusiasm. We are excited about all the countries around the Mediterranean coast – Spain, Italy, Greece, Lebanon, Morocco – and all of our cooking is based on one guiding principle: olive oil, tomatoes and spices. “Simplicity” and “product quality” are at the very heart of what we look for, and we rely on good producers, small farmers and exceptional fishermen and livestock farmers who offer us truly excellent ingredients”.