Carlton Chef: Creating the signature dish for the Jury President • FRANCE 24 English

Key Concepts

• New Style Sashimi: A culinary technique involving thinly sliced raw fish finished with a hot oil infusion.
• Gochujang: A savory, sweet, and spicy fermented Korean chili paste.
• High-Volume Hospitality: The logistical challenge of managing 1,000 to 3,000+ daily dishes during peak events.
• Bespoke Service: The practice of catering to specific, personalized guest requests (e.g., Quentin Tarantino’s burger order).

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Operational Overview: Culinary Management at the Carlton

Axel, the Executive Chef at the Carlton, oversees the high-pressure culinary operations during the Cannes Film Festival. The kitchen manages a massive volume of service, including breakfast, banqueting, and room service.

• Scale of Operations: During the festival, the kitchen produces between 1,000 and 3,000 dishes daily.
• Service Philosophy: The core mandate is total guest satisfaction. Axel emphasizes that the kitchen accommodates any request, citing a notable example where Quentin Tarantino requested a burger, which the team fulfilled without hesitation.

Technical Methodology: New Style Sashimi

Axel demonstrates a signature dish prepared for the President of the Cannes Film Festival jury, which he considers the dish that best represents the festival’s spirit.

The Process:

1. Preparation of the Fish: The Loup de Mer (Sea Bass) is sliced into very thin pieces to create a carpaccio-style base.
2. The Infusion Sauce: A mixture is created using:
   • Sesame Oil: The base fat.
   • Gochujang: Added for depth, spice, and umami.
   • Soya Sauce: For salinity.
   • Sesame Seeds: For texture.
   • Garlic: For aromatic intensity.
3. Thermal Finishing: The sauce is warmed until hot and then poured directly over the raw fish on the plate. This technique "cooks" the surface of the fish slightly while maintaining the integrity of the raw texture.
4. Garnish: The dish is finished with fresh spring onions.

Key Perspectives and Insights

• Culinary Representation: Axel identifies the "New Style Sashimi" as the quintessential dish of the Cannes Film Festival. It reflects the intersection of high-end technique, global influence (Korean ingredients), and the refined, light aesthetic expected by high-profile guests.
• Adaptability: The chef highlights that despite the prestige of the guests (such as the President of the Jury), the kitchen’s success is defined by its ability to pivot between complex, refined dishes and simple, personalized comfort food.

Conclusion

The culinary operations at the Carlton during the Cannes Film Festival are defined by a balance of extreme volume and meticulous attention to detail. By utilizing techniques like the "New Style Sashimi," the kitchen manages to deliver sophisticated, globally-inspired cuisine while maintaining the flexibility to meet the specific, individual preferences of world-class talent and dignitaries.