Good morning or good evening and welcome to TV5 Monde magazine and lifestyle NEC PLUS ULTRA.
As you see, we are in Cannes, not to talk about the movies but to present our list of excellence.
Here is the summary.
- Visit the celebrity , and the star is the spa!
- Daniel Vallera makes shoe shine, an art.
- The bistro "smart and sailor" of Jacques Maximin
To start and set the mood of extreme glamor that represents this festival,
we have followed the path that the stars do when they are invited to climb the stairs.
You'll see it's not easy, but the care "montée des marches" made by a great perfumer is very nice.
This palace is the ultimate!
And it's been over 100 years that it lasts ...
Just opposite the Palais des Festivals,
the Majestic hotel is the meeting place of the stars of the 7th art.
A glamorous place that attracted a famous brand of cosmetics.
This is where it installed its new spa of 450 square meters.
A haven where you take the time to look after yourself.
For us, the Majestic hotel is an exceptional place known around the world
because of the situation in Cannes,
and we took advantage of this situation to create specific care for the hotel.
The brand combines innovative, customized gestures and expert advice.
I'll accompany you to the relaxation lounge, you can wait for your care.
A paradise of well-being for men and women.
Hello madam, I'm Isabelle, I'll take care of you, for your care if you'll follow me.
Festival time, Clarins offers a fleeting facial care, called "montée des marches".
An hour massage and creams application to get glowing skin. At the end, impossible to frown!
We make signature treatments, for all the hotels and this one is called "Montée des marches"
and the aim is what I have told you, be bright.
The brand has also developed two care especially for the palace.
The formula "Tapis Rouge" combines brightness of the face and make up.
After a day of sun, the "Croisette" moisturizes the skin of the face and body.
What is important for us is to make a difference, is little selective brand that make care treatments.
So we are the only and therefore we want to keep this concept because it is our body-business,
we were born in an institute and we want to keep that notion.
Our products are effective, and we demonstrate by applying it.
It is indeed a doctor, Jacques Courtin, who created the brand in 1954.
A lot of research, we are for example, to demonstrate efficacy, before starting treatment,
we measure efficiency in the laboratory, ie with raised intake, measurement of elasticity,
firmness skin is the only brand in the world that does this.
The brand has developed a real "art of touch."
Every care "signature", we make manipulations, specific methods associated with products for all signature
treatments that we do, we talk together to reach the goal that we want and the hotel that suits us represent.
Massages hovering, sharp care ... This new spa offers a varied menu.
A beauty address Stars are exchanged during the festival.
To continue to take care of his body, Clarins has also built a gym.
A coach helps clients to define a program tailored to their goal.
For allergy to sports, sun beds are even provided!
To celebrate the opening of the spa, Clarins and Majestic were lucky few invited to a party.
Here, everything is done to turn into star. An eyelash stylist is there to sublimate the look.
The elegance sometimes hangs by a hair ... Very fashionable lately, the bar buns.
Only minutes are needed for a romantic hairstyle.
Last step: makeup. The products are environmentally friendly and use the active principles of plants.
Clarins is today the world leader in luxury cosmetics.
The evening's theme: black and white, the colors of elegance par excellence. Even the cooks have respected
this code by serving black and white dishes only.
This spa shines 5 stars Majestic. The palace employs 300  to 500 people depending on the season.
Be beautiful like a star, it is possible, it takes only a little time.
Being beautiful would be is a moment is a dream
but an achievable dream and this is well worth a celebration.
Since 18 years, Daniel Vallera shoe shine personalities in the lobby Carlton in Cannes.
Daniel Vallera carries high the passion he has for his craft.
A business which is the essential key to excellence.
Daniel Vallera, stars shine, even when they are groggy after a few festivals in Cannes!
In 18 years, this artisan has become the big feet of this world. A job he still practices with the same passion.
Shoes shine, who displease is elegantly.
My grandparents forbade me to go out with neglected shoes. So I learned very little polishing shoes and it was
not a chore at all, it was a pleasure. When we look a person, either you look from top to bottom; either from
bottom to top, but we always end up looking shoes is finesse. We will finish something.
Daniel Vallera founded his company in 1996. He polish pumps art.
There are 5 phases to maintain a pair of shoes, the first phase it is called dusting,
there is no question of putting a product on a leather that has not been dusted. The second phase is called clean,
we'll take a cleansing soap and thoroughly clean the leather imitation and leather. The main phase
is waxing, we will make circular movements on the shoe to protect it, to make it shine, then on to the stage,
that it will allow polishing, a beautiful shiny and the most beautiful end for me
the pampering that will allow extreme finish and perfected.
A final step that allows to shine shoes.
This phase there, I can not make the customer's foot,
so I have the shoes off, it's just taking a little water and a little polish,
and make a circular movement, that it becomes like a mirror, some big brand background champagne,
Chic and Glamour next course! But the best trick is saliva.
He regularly participates in shows and events organized by luxury brands.
Be respected as the work of shoemakers, I sublime someone to manufacture his hands.
In France, I am fortunate to work with a man named Raymond Massaro what the president
of the trade association of shoemakers. It is at the Cannes festival,
but I have my gold palm working with these people, I can not go higher in my art.
Here the director of Carlton, François Chopinet.
Do not tell me that my shoes are not clean!
We will make just for the beauty of it!
This is a special year for the palace. Carlton celebrates 100 years and it is quite a story.
The hotel was founded in 1913 by Grand Duke of Russia.
Sentenced to exile, he lived in Cannes since the 1880s.
This is what created the Carlton League of Nations, forerunner of the United Nations.
In the first film festival in 1946, the palace houses the 6 journalists covering the event.
Today there are over 6000!
In 1954, Alfred Hitchcock turns here "To Catch a Thief" with Cary Grant and Grace Kelly.
It was on this occasion that the actress met her future husband, Prince Rainier of Monaco.
They married two years later.
Closer to home ... In 2011 the palace hosts the G20 including Barack Obama.
For 100 years, the spotlight, not just those of the 7th art, are fixed on the palace.
Daniel Vallera there has also met many celebrities.
It's magic to work at the Carlton during the film festival, we see the whole earth scrolled.
I would say to our feet, but no, I am at their feet and that's good.
A gentleman I am delighted to see almost every festival,
love the shoe is Gérard Jugnot after there's those who encourage me,
like Patrick Bruel, after there is also my great passion as José Garcia is a lover of shoes that will fit in Paris
in very large house, which usually also come to encourage me.
Today, shoeshine boys have almost disappeared in France. It's unfortunate.
I'm a small business, I am aware, my goal was to letters of nobility to a business which has often forgotten
devalued, and I managed to give him the recognition that the business deserves.
Life is beautiful, yes I am a happy man.
It is no small job, he has built an exceptional network through his unusual profession.
In 2003, the Italian mason son returns to his journey in a book.
It tells the story of a small Lorraine whose life is not too intended to work in luxury, which goes down on the
Riviera and to another, he has a chance to meet, what I now called men of power and words, and all his life,
his path is directed to these people.
A craftsman passionate as we like, an engaging personality that is part of the legend
and gives the luxury radiance.
Now I suppose you are hungry, follow me Bistrot de la Marine in Cagnes-sur-Mer
where Jacques Maximin awaits us.
It is an old dream that has finally come true.
Open a bistro on the seafront Jacques Maximin has found its home port at Cros de Cagnes-sur-Mer
In 2010, he bought this small hotel for turning restaurant.
According to the head, is a bistro "smart and sailor."
The recipe for success: local products, served chilled in an authentic setting.
A gourmet simplicity that fits well with this unusual cook!
One of the best in the world, say its peers.
It's been 51 years that I cook, so it what to do.
I have an addiction to food, I can not get me to the kitchen.
I can do something else, but I'm completely addicted to the kitchen.
Should I touch the products, I am animated by a kind of culinary internal strength.
For nearly two centuries, the port of Cagnes is known for the quality of its fish. The chef conjures in a bistro-style.
When I was little
I always thought that the kitchen was the books that one should practice,
and one day I had the opportunity to work at the Moulin de Mougins, and I discovered a kitchen freedom.
There were recipes, I went home, I was looking in the "Escoffier", this recipe I could not find it,
I not understand at once, I discovered that you could make a kitchen personal, whether codified
or written in textbooks, at that time it opened my mind.
Depending on the season, from 10 to 15 employees work at his side. An institution on a human scale.
I always look to the visitaire tomorrow what I can do, and elsewhere, forcing me without really force me,
made the work with very young people, it does not make me, this is likely, I communicate them my knowledge.
Because I've lived and I suffered, I suffered a long time this kind of concealment of revenues,
which was written on the corner of the table, which were kept in the pocket, "boom boom".
Well me today everything is open, take!
I often tell them, fly the craft, not because I always have time to explain it.
You follow me, you look at me, you fly the craft.
The decor of the room recalls the origin of the place: a fisherman's house built in 1869.
This job there gave me the opportunity to meet often and rub artists like Caesar, who was a great friend to me,
Tino, Faris, Ben, etc. All these people is a privilege and at the same time it gave me that passion,
I was a collector, now I am less, but I collect everything
Born in northern France, Jacques Maximin went through big houses as Prunier or Pré Catelan.
And the Negresco in Nice.
When I decided to make a bistro-Marin Malin,
as often I use this term.
The work of the fish does not suffer from poor quality, got to be alive.
If one makes a tartare of fish, a fish carpaccio got to be a fish of the day.
This is a cooking time. Passion and technique.
When I receive the product, the problem is when it receives quantities as now, this is about 60 kilo gross,
should strike any follow what is going to do, must imagine instantly, so now I must seek how to
accommodate them. I will not take a cookbook, that's for sure! I'll get the cooking mode, the ideal accompaniment,
I will cause a recipe. Because it is not a card that travel for three months  but day to day.
The obligation is: every day, without forcing, to send.
The chef likes to innovate every day.
The work I'm going to do this afternoon, which will be typed, will soon be on the internet,
I could claim authorship daily.
- 250 copper pieces! With the name
- A little port here
first broth, start
I has for 27 years, two Michelin stars I had one here. But then they took me, it does not bother me at all, I'll tell you
very sincerely. Confidentially, most Michelin inspectors, they are very nice, their knowledge and their culinary
abilities end where mine begin.
I posted the color: Bistro Gourmand, my kitchen it did not weaken the contrary, remaining she even spent
another dimension, now it is much sleeker, simpler, cleaner, pure access, there is no makeup in cooking.
I took the product and I serve
A return to basics for the one who collected the titles: two Michelin stars, Meilleur Ouvrier de France in 1979,
a young chef of the year for the Gault Millau in 1982 ... But, it cultivates its difference.
I am marginal because I never do things like others, when a product is fashionable, good for me to go against
the current, a highlight of my personality, I'm certainly not doing what others.
This sacred character is the ingredient which gives so much flavor to the kitchen!
As this line which is kept at capers a greedy memory.
Ciao Cannes, and that the best wins and the verdict will be given by Jacques Maximin what is there on the plate.
Thank you and thank you especially to Yannick Alleno and Eric Briffart who advised me this mecca of
international gastronomy. Thank you Elite rent and Palais Bulle we will discuss later, for having welcomed us.
I'll see you next week still on TV5 Monde or on our facebook page where you can see or review
our programs for 3 months. Meanwhile, here are our heart stroke as luxury,  is primarily a story of the heart.
Goodbye
Because your mother looks like a star, she deserves a brilliant gift for his birthday!
Mathieu Tournaire produces hand carved jewelry. His inspiration: from architecture to padlock symbol of love.
François Joseph Graf was caught red-handed . Architect for more than 20 years, he has designed a line of accessories .
A tribute to the French know-how and creativity of good taste. These bags and sleeves are made entirely of natural materials : crocodile, ivory, ebony.
They are decorated with Indian embroidery. François-Joseph Graf also offers a series of mesh, silk and cashmere :
scarves, scarves, gloves and pareos coordinated with bags. Objects of desire, while unique to offer to the star of our heart, our mother obviously!
