Le Chef
Pascal Cayeux
At Cala Rossa, gastronomy is a four-hand art, headed by Chef Pascal Cayeux and assisted by Rémi Lonzième. This powerful and talented duo is keen on reinventing daily new delicious recipes, inspired by the Mediterranean cuisine and their morning pick at the hotel’s private garden.
With a success recipe of their own : authenticity, seasonal products and simplicity.
Le chef pâtissier
Gauthier Devillers
"Creations, some tradition but no imitation..."
And after two seasons at the Grand Hotel de Cala Rossa alongside Francis PEAN, Gauthier takes off! and in turn becomes head of the pastry laboratory.
His Cala Rossa experience allowed him in any case to understand the challenge that awaited him.... satisfy a hyper gourmet, knowledgeable and demanding clientele!
His Cala Rossa experience allowed him in any case to understand the challenge that awaited him.... satisfy a hyper gourmet, knowledgeable and demanding clientele!
