Chef Biography

The kitchens of the Carlton Hotel are rather secret places, laboratories where a strict hierarchy crowd of people swarm around, from trainees and apprentices to commis chefspremier commis chefsdemi chefs de partiechef de partiesous chefpremier sous chef and finally… The Executive Chef!

Chef Laurent Bunel, orchestrates all these people, and from his kitchens come gastronomic dishes that many a chef would really envy. A native of Normandy, Chef Bunel obtained his CAP/BEP qualifications and climbed all the rungs of the ladder.

In 1985 he began as commis chef at the restaurant “Le Cyros῀ at the Casino de  Deauville. He stayed two years before doing his military service as a General’s cook. He then attended classes in various renowned establishments such as “le Chabichou῀ at Courchevel, “l’Hotel du Golf”, and “Le Royal” in Deauville, “Great Chef” Bernard Loiseau’s restaurant.  He then went down to Mauritius where he worked as head consultant responsible for organizing and menu planning in a number of resort restaurants.

A dazzling rise in the world of luxury hotels brought him to the InterContinental Carlton where he now reigns in 2013 as Executive Chef over the kitchens.  He replaced Chef  Francis Chauveau whom Great Chefs filmed in 2000 when he prepared Sea Bream Fisherman Style, Fresh Berries in Pastry Cream with Pink Praline Tuiles, and Gratin of Grapefruit and Figs.

Recipes

Lobster with Fresh Grains and Aromatic Herbs

Serving: 4 Print Lobster with Fresh Grains and Aromatic Herbs By Great Chefs October 19, 2015 Elegant, unusual, and lovely — Chef Francis Chaveau’s appetizer begins with a base of crunchy grains on which he arranges lobster which has been cooked in a court bouillon. He garnishes the plate with a tiny dice of fresh […]

Fresh Berries in Pastry Cream with Pink Praline Tuiles

Serving: 4 Print Fresh Berries in Pastry Cream with Pink Praline Tuiles By Great Chefs October 15, 2015 What a pretty dessert, with it’s pink-dotted tuiles looking like sails. This luscious dessert is prepared with an assortment of fresh berries, including the tiny, exquisitely sweet, wild strawberries of France. In the U.S., small organic strawberries […]

Gratin of Grapefruit and Figs

Serving: 4 Print Gratin of Grapefruit and Figs By Great Chefs October 14, 2015 Chef Francis Chauveau is celebrated for his skill at bringing the taste of Provence’s delicate herbs and flowers to the table. In this dish he combines citrus, almond, honey, and rosemary, all signatures of the Mediterranean region. Rosemary honey is difficult […]

Dentice Alla Mediterranea – Mediterranean Sea Bream Fish

Serving: 1 Print Dentice Alla Mediterranea – Mediterranean Sea Bream Fish By Great Chefs May 29, 2014 Ingredients Dentice – Sea bream fish – 400 grams Olive Oil Basil Little Tomatoes Capers Salt Garlic Instructions In one Pyrex, put the sea bream fish, full of oil and salt; put together little tomatoes cut in the […]

Lobster Casserole Belle Otero, Creamy Champagne Broth

Serving: 4 Print Lobster Casserole Belle Otero, Creamy Champagne Broth By Great Chefs March 12, 2014 Ingredients Blue Lobster – 500 grams Vine tomatoes – 4 Mini courgettes – 4 Aubergine – 1 PURPLE ARTICHOKES Purple artichokes – 4 White Wine – 10 cl Thyme – 1 sprig White pepper – 4 peppercorns Carrot – […]

Lemon Meringue Pie à la Carlton

Print Lemon Meringue Pie à la Carlton By Great Chefs March 12, 2014 Ingredients Sweet Pastry Butter – 150 grams Icing sugar – 125 grams Almonds – 40 grams, ground Salt – 1 gram Egg Yolk – 60 grams Blackberry Jelly Blackberry purée – 200 grams Sugar – 30 grams Gelatine – 1 leaf Praline […]

Mediterranean Sea Bass in a Salt Crust, Spring Risotto, Butter Emulsion

Print Mediterranean Sea Bass in a Salt Crust, Spring Risotto, Butter Emulsion By Great Chefs March 12, 2014 Ingredients Sea bass fillet – 700 grams Green Asparagus – 3 spears Garden Peas – 100 grams Salt Crust Flour – 500 grams Coarse sea salt – 250 grams Cold water – 2.5 dl RISOTTO Italian Arborio […]

Restaurant Information

Phone : 011 33 800 90 74

Address : 58 La Croisette | CS 40052 , 06414 Cannes , France

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