Local Producers

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 and Wine supplier - Lérins Abbey - 2 Michelin-star La Palme d'Or Restaurant

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.

Fish Supplier - 2 Michelin-star La Palme d'Or Restaurant

Marius Sturlese - local fisherman

At all the restaurants of the Hôtel Martinez, the Chef Christian Sinicropi insists on working with local fishermen, especially Marius, who delivers the most superb Mediterranean seafood – including John Dory and mullet – directly to the kitchens.

Zucchini Flower supplier - 2 Michelin-star La Palme d'Or Restaurant

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.