In order for the Chef to serve the best dishes at his restaurants, Chirstian Sinicropi strives in the best products, selected from producers in the region. Discover the products and producers carefully chosen by the Chef: starting with the lamb from Aveyron, pigeon from south-west France, and much more to discover below.
Olive Oil, Wine and Liquor produced at Lérins Abbey on the island of Saint-Honorat.
Restaurant “La Palme d’Or” is the only restaurant where you can savor the Olive Oil and Wine produced by the Lérins Monks. The wine produced at Lérins Abbey have been recognized for its quality by many professionals.
You can find the Lérins Abbey only a few steps away from Cap de la Croisette on the island of Saint-Honorat. At the Abbey, Monks have been growing their vineyards since the Middle Age, handling everything by hand. Today, we can count up to eight hectares of vineyards, where visitors have the possibility to participate in wine and vineyard excursions.
Jean-charles orso - zucchini flower
The vegetables are organic, and Cannes’ Marché Forville is where Christian Sinicropi finds the asparagus, zucchini, and herbs he uses in his compositions. The sole criterion for selecting zucchini blossom: that it be from Jean-Charles Orso, former rugby player for the French national team, who has made this botanical gem his specialty.