Menu
Discover our bistronomic dishes, evolving with the seasons, in our restaurant in the heart of Sophia Antipolis.
Discover the menu
Our executive chef Gabriel Degenne and our Pastry Chef Olivier Marro share gourmet and daring cuisine with you every day. On the menu of L’Emblème, the philosophy of the house is felt right down to the plate, with homemade dishes based on
seasonal products exclusively from local productions. The promise: a trip to the heart of French terroirs and Mediterranean culture and its countless flavors, in order to cultivate the art of eating better.
A WORD FROM THE CHEFS
Discover a bistronomic and refined cuisine
Drawing on a rich career, Gabriel Degenne is passionate about gastronomy and enjoys sharing the classics of French cuisine with his guests. Having bathed in the world of catering since childhood, Gabriel Degenne later travelled through cities and regions to finally secure his first position as a chef on the Côte d’Azur. Ever since, sharing a wide array of products as well as his love for medditerranean cuisine has been his passion. As the executive chef of restaurant l’Emblème and the Mouratoglou Hotel & Resort since 2019, Gabriel’s cooking is the promise of a refined culinary adventure that evolves according to seasons.
GABRIEL DEGENNE, EXECUTIVE CHEF
A native of the region of Nice – where he learned the art of Patisserie – Olivier Marro is passionate about sharing his talent. Acclaimed as the best apprentice in the Alpes-Maritimes region at an early stage, he then completed his apprenticeship under the supervision of Jacques Fourmont (‘Meilleur Ouvrier de France’ in 1979), until he became the pastry chef of l’Hôtel Martinez in Cannes, later joining the Mouratoglou Hotel & Resort.
Day after day, both Olivier Marro and his deputy chef Victor Danes share their latest creations at the restaurant and during the hotel’s private events, for customers who take great pleasure in tasting and admiring these seasonal, home-made pastries.
OLIVIER MARRO, PASTRY CHEF
