Cannes is not crying out for another restaurant.
In fact, one could argue it has too many. Le Fouquet’s, Fred l’Écailler, La Guérite, and La Petite Maison Cannes are just a handful of the institutions that have helped transform this corner of the Côte d’Azur into one of Europe’s most glamorous dining destinations.
Which is precisely why a new opening has to work harder to justify its existence. The arrival of Beefbar at Le Majestic Cannes, just ahead of Cannes Lions, is no exception.
For one thing, the pairing makes almost suspiciously good sense. Beefbar was born in nearby Monaco two decades ago and built its reputation serving an international clientele with a taste for luxury that is polished rather than stuffy. Le Majestic, meanwhile, has spent the better part of a century hosting exactly the same sort of people. Throughout the summer season, it remains one of the Riviera’s most sought-after addresses, occupying prime real estate overlooking the Mediterranean and the Palais des Festivals.
“The cosmopolitan atmosphere makes it a perfect fit for the Beefbar experience,” chef Jean François, head chef at Le Majestic Cannes tells Elite Traveler. “And Cannes was a natural choice because it attracts a sophisticated international clientele while also having a strong local community that embraces modern, sharing-style dining.”
Beefbar, which launched two decades ago, now has restaurants dotted all over the world: Asia, the USA, Europe, and the Middle East. New for 2026 are openings in London, Tbisili, Marrakech, and, of course, Cannes. Each of its destinations is known to “embrace its own identity through signature dishes inspired by its surroundings,” and although the name may suggest a singular devotion to beef, the concept has always been broader than that.
The Cannes menu has expected stars of the show – A5 Tajima Wagyu, Creekstone Black Angus, and other exceptional cuts cooked at intense temperatures – but the menu refuses to become a temple devoted exclusively to beef, and happily jumps from caviar to comfort food. “We celebrate the essence of the French Riviera [with] creations such as our caviar lemon linguine.” After all, one can only eat so much Wagyu.
Perhaps surprisingly, François’ own favorite dishes are not among the premium cuts. “Setting aside the exceptional cuts of meat that have become synonymous with Beefbar, I would choose the Sando Croque, a dish that beautifully balances the spirit of street food with refined presentation,” he says, while also revealing a “soft spot for the Cordon Bleu, which is delightfully indulgent.”
Related Story
As for what every guest should order, François finds it “the most difficult question of all. The beauty of Beefbar lies in the diversity of its menu. Guests may opt for our iconic street-food creations to enjoy by the pool, or one of our exceptional cuts of meat for an unforgettable gastronomic experience.”
In other words: come hungry and keep an open mind.
