Le luxe à prix cassé

Cannes, the chic and glamorous resort on the Côte d'Azur, welcomes multi-starred chef Pierre Gagnère, who arrives to validate the menu for the world-renowned Majestic hotel. His mission is to introduce innovative ideas that surprise guests and challenge the culinary team. Securing the signature of the world's best chef is a major coup for the Majestic, especially as the five-star hotel approaches its 100th anniversary. The general manager and kitchen staff, including executive chef Pierre-Exizeron, are present for his arrival. Gagnère is accommodated in a newly renovated 85m² suite overlooking the sea, ensuring he is in the best possible disposition to evaluate the hotel's offerings. The Majestic, located at 10 Boulevard de la Croisette, is a mythical address opposite the Cannes Festival Palace, boasting over 300 rooms and 400 attentive employees. With six five-star establishments, Cannes is a global elite destination, and the Majestic aims to be number one this year. The objective is to highlight French sweetness, particularly on the Côte d'Azur, where temperatures can reach 30 degrees in October. The city expects 500,000 tourists by late autumn, and the hotel anticipates 80% occupancy in October. The hotel strives to offer a magical experience at a competitive price. Sophie, the head housekeeper, leads a team of 80 to clean 45,000 m² and 349 rooms daily. Today, special attention is given to a Brazilian couple, accustomed to Monaco, who have booked the hotel's most beautiful suite – 180m² at 15,000 euros a night. To impress them, the hotel pulls out all the stops, providing an F1 car for the client, stuffed animals for the children, and a private coach for Madame, who enjoys sports and the view. This "wow effect" is crucial for guest satisfaction, especially in the competitive autumn season. Gilles, the chief concierge, handles exceptional services. An American client planning a marriage proposal seeks his help. Gilles arranges a private boat to the Lérins Islands, specifically Sainte-Marguerite, for an authentic yet chic experience. He prepares a rustic-chic setting with a bottle of champagne costing 800 euros and a private 20m² terrace with an incredible view, transforming the place into a magical, secret spot. This personalized attention is key to securing loyal clients. Director General Charles Richer implements an aggressive pricing strategy to attract new clientele. Room rates, typically 1200-1400 euros, start at 259 euros in autumn, rising to over 1000 euros later in the year. This strategy has resulted in high November reservations, already at 55%. In the kitchen, executive chef Pierrick Ciseron and pastry chef Jean-François Barberis revise the autumn menu, focusing on seasonal products like figs sourced from Provence. They aim to create gourmet desserts like a fig cake with local ingredients. Pierre Gagnère will soon evaluate the entire autumn menu, including revisited dishes like salmon. Meanwhile, Sophie's team prepares a suite with a Dracula-themed decoration for an American client, a request accommodated during this calmer period without extra charge. At 6500 euros for the suite, no effort is spared to ensure client satisfaction. As night falls, Pierre Gagnère makes his final decisions on the new dishes, hoping to create a visually appealing and memorable experience. The hotel's personalized attention and innovative culinary offerings aim to attract gourmets and ensure continued success, with November reservations at an unprecedented high.