Chef's Table
Market at dawn.
Table at dusk.
Chef Denis Guemené. CFBS certified. Twelve years in professional kitchens — the last four entirely at sea.
The Chef
Denis
Guemené
Denis sources from the fish market at Porto Cervo, the morning stalls at Piraeus, and wherever CARTOUCHE anchors next. Every meal is specific to that day, that anchorage, those guests.
Market first.
Every port has a morning market. Denis is there before guests are awake. What is exceptional that day — the squid, the stone bass, the first figs — shapes the menu for that evening. No menu is written in advance.
The anchorage is the pantry.
Porto Cervo fish market. The morning stalls at Piraeus. The fishermen at Vis. Denis has established relationships in every port CARTOUCHE visits regularly. Provenance is not a buzzword — it is a logistical commitment.
Nothing is repeated.
Over seven days, no dish appears twice. French technique, Mediterranean ingredients, Asian precision in seasoning. The week becomes a tasting of every coastline we cross.
Dietary requirements are always accommodated.
Celiac, vegan, nut allergy, kosher-preference, no-gluten — none of these limit what is possible. They change what Denis chooses from the market. Specify your requirements in your enquiry.
Specify dietary requirements, preferred cuisines, or any restrictions in your enquiry. Denis reads every note.
Begin your enquiry