For one evening, Mr. Nakamoto restaurant invites you to experience an exceptional collaborative dinner, inspired by the flavors of Asia and the spirit of travel.

This four-hands dinner brings together Executive Chef Pierrick Cizeron and Michelin-starred Chef Sylvain Roux for a unique culinary encounter.

Together, they present an exclusive menu — a true invitation to escape, where each dish tells the story of a journey between tradition and creativity.

Designed as a true culinary journey, this collaborative experience invites you to rediscover the rich and refined flavors of Asia, where each course unfolds like a new destination, blending creativity, tradition, and emotion.

Based at Château Blanchard in Chazelles-sur-Lyon since 2005, Michelin-starred Chef Sylvain Roux has held one Michelin star since 2017. He offers a cuisine that is generous, creative, and rooted in a sense of family. Inspired by his travels and experience alongside renowned chefs, he reinterprets French gastronomy with a subtle touch of exoticism.

Guided by seasonality and a deep respect for ingredients, his cuisine combines technique, aesthetics, and emotion. Committed to an eco-conscious approach, he enhances every element to create a sincere and sensory dining experience—one that is first enjoyed with the eyes, then felt with the heart.

Chef Pierrick Cizeron

Originally from Saint-Étienne and trained at the Institut Paul Bocuse, Pierrick Cizeron built an international career between Dubai and Paris, where he quickly led several teams and high-profile establishments. At the age of 30, he was appointed Executive Chef at Le Méridien Dubai.

He returned to France in 2017 to oversee the restaurants of the Majestic and Gray d’Albion hotels in Cannes, a role he held for six years. In 2024, he joined Mondrian Cannes as Executive Chef, leading the entire Food & Beverage offering, including Mr. Nakamoto and Hyde Beach.

There, he expresses a creative and demanding cuisine, blending Mediterranean and Asian influences, with a strong focus on guest experience and the quality of ingredients.