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Summary
Hôtel Barrière Le Majestic Cannes, a historic Croisette landmark, opened a new Beefbar on its poolside terrace this June. This latest, symbolic location for Riccardo Giraudi’s global brand seamlessly blends Beefbar’s identity with the Majestic’s unique ambiance. Executive Chef Jean-François Barberis crafted a menu featuring “The Soul of Cannes,” incorporating local Mediterranean dishes like gambero rosso carpaccio and sea bream, alongside Beefbar’s signature offerings. The restaurant highlights premium A5 Wagyu and Creekstone Black Angus, chosen for their distinct dining experiences and quality. The terrace transforms from a relaxed lunch spot to a chic evening venue with DJ sets, providing a distinctive culinary experience for the hotel’s international clientele.
This June, one of the Riviera’s most storied addresses got a new culinary anchor. Hôtel Barrière Le Majestic Cannes, a fixture of the Croisette since 1926 and a red-carpet mainstay during the Cannes Film Festival, opened Beefbar Cannes on its terrace overlooking the pool. Founded by Riccardo Giraudi, Beefbar has spent the last decade turning up in the world’s most-watched destinations, from Monaco to Dubai to Miami. Cannes is its latest, and arguably its most symbolic address yet.
A menu built around “The Soul of Cannes”
Executive Chef Jean-François Barberis, who oversees the Majestic’s kitchens, is leading the collaboration alongside Beefbar’s culinary team. “Beefbar’s overall identity remains fully intact in Cannes, whilst blending seamlessly into the unique atmosphere of the Majestic and its clientele,” Barberis says via email interview. That balance takes shape in a dedicated section of the menu called The Soul of Cannes, built to reflect what the local and international crowd is actually looking for.
This local inspiration shows up in dishes like a Mediterranean gambero rosso carpaccio, part of the Summer Body salad, and a Mediterranean sea bream that “rounds off the menu, adding a local dimension whilst remaining true to the Beefbar spirit,” says Barberis. Beefbar’s own signature dishes also feature on the Cannes menu, he adds, “so as to offer customers the restaurant’s iconic specialities whilst integrating them into the Majestic experience.”
Two very different cuts, same philosophy
Beefbar’s beef program is where the brand point of view is intended to come through vividly. The lineup centers on A5 Wagyu and Creekstone Black Angus. “They were chosen because they each deliver a completely different emotion and dining experience,” the Beefbar Group says via email, citing a philosophy that traces back to founder Riccardo Giraudi: “great beef is not defined by its origin alone, but by its quality, consistency and the story behind it.”
The A5 Wagyu, the group explains, “reflects the Japanese pursuit of perfection,” from genetics to feeding to animal care, and is “designed to be enjoyed slowly, where every bite delivers richness, sweetness and layers of umami.” It’s well-known for being cooked on a traditional teppanyaki grill for even heat, and served on a marble plate to help hold its temperature.
Creekstone Black Angus is “a beautifully balanced beef with generous marbling, a rich, clean beef flavor and the firm texture expected from a classic premium steak.” The cut is grilled over high heat for a caramelized crust, finished with a seasoning blend created by Beefbar Executive Chef Thierry Paludetto and served in a cast-iron dish that keeps it warm through the meal.
Asked how a first-time guest should approach the menu, Barberis recommends starting with the street food to share, then moving on to a fine cut of beef or “the cordon bleu, a dish made with top-quality ingredients, notably Creekstone Black Angus ham, which is an unmissable signature dish on the menu.”
A terrace that shifts with the day
The terrace itself, Barberis says, “has been designed as a space where the experience evolves throughout the day.” At lunchtime, “the atmosphere is more laid-back and relaxed, ideal for enjoying the setting around the pool.” By evening, it turns “more chic and casual, with the chance to savor fine bottles of wine or discover our new menu of signature cocktails,” with DJ sets running through the summer.
For the hotel, the appeal is as strategic as it is culinary. The hotel “has established itself as an ideal partner thanks to its exceptional location on the Croisette and its international clientele, particularly from the US and the Middle East,” Barberis says, calling the partnership a shared effort “to offer a new experience in Cannes… and creating a real point of distinction within the Cannes landscape.”