Great Chef Francis Chaveau

Francis Chaveau
La Belle Otero
Hotel Juana
Juan-des-Pins, France
http://ichotelsgroup.com/h/d/ic/1/en/hotel/ceqha?_requestid=379163

Looking out across the sea from its seventh floor aerie at the Hotel Carlton, La Belle Otero is celebrated for its “evolved Provencal” dishes. In this formal dining room, Chef Francis Chauveau transforms the rustic Provencal dishes into haute cuisine, refining them by his own brand of alchemy into something far beyond their origins.

Chauveau first trained at the Hotel d’Espagne in Valencay, his native city. Later he worked at the Auberge des Noves, at the Bristol in Paris, at the Pere Bise in Talloires, at La Reserve in Beaulieu, and for the Forquet’s of the Camino Real in Mexico. Chauveau even opened the World Trade Centre in Kinshasa, Zaire.

Returning to France, he worked at the Juana in Juan-les-Pins, then moved to L’Amandier in Mougins where he was the chef for over nine years. Given the challenge of opening La Belle Otero, he took on the task — in the extraordinarily short time of seven months after opening the restaurant had its first Michelin star, and only four months after that gained a second. Chauveau has found ways to blend the delicate scents and flavors of Provence in his cuisine; patrons and critics alike agree, it is something so subtle and unique it cannot be adequately described.