Sébastien Broda, the executive chef of Hotel du Cap-Eden-Roc

Épisode de Le podcast de l'Hôtel du Cap-Eden-Roc par Hotel du Cap-Eden-Roc · 1 octobre 2025 · 12 min

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 ?

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