In this episode, the starred executive chef of Hotel du Cap-Eden-Roc, Sébastien Broda, shares his vision of fine dining in a palace. He also discusses the management of his teams and his daily routine

🔹 What is your background and what led you to join Hotel du Cap-Eden-Roc ?
🔹 How did your passion for cooking start ?
🔹 How has your organization changed to maintain or earn a Michelin star ?
🔹 Does earning a Michelin star mean extra pressure ?
🔹 What is the biggest challenge when leading a large kitchen team ?
🔹 How would you describe your culinary style and its evolution over the years ?
🔹 What are the most classic signature dishes at the Hotel du Cap-Eden-Roc ?
🔹 How do you choose local producers and products for your kitchens ?
🔹 What modern tools, techniques, or technologies do you find most interesting for enhancing the dining experience ?
🔹 Have you ever had any special or unusual requests from far-away guests ?
🔹 What are your future projects or innovations for Hotel du Cap-Eden-Roc ?
🔹 Can you tell us about exporting the Hotel du Cap brand, like the winter pop-up at Lao ?
🔹 Are there any other international projects planned for next winter ?
🔹 What advice would you give to young chefs aspiring to lead a place like Hotel du Cap-Eden-Roc ?