Hotel Martinez Debuts Glamorous 1930s-Inspired Speakeasy in Cannes

In a city that is built around cinema, the Hôtel Martinez is quite the scene during the Cannes Film Festival. Full of celebrity suites, festival partners L’Oréal and Chopard, and a lobby filled with photo shoots, the hotel is at the heart of the hustle and bustle.

Now the Martinez has opened a new spot to be seen in — a glamorous, 1930s-inspired bar tucked under the Palme d’Or restaurant, where the jury traditionally holds its first meal together.

The namesake bar opened its doors in March, with a décor that is a dramatic shift from the rest of the hotel’s airy, whitewashed elegance.

“You step off the Croisette and into something completely different,” said bar director Delphine Grossman, a veteran of high-end hospitality whose most recent tenure was at La Mamounia in Marrakech. “It’s like a portal to the 1930s, but with a Cannes spirit.”

When the hotel converted a disused garage and storage area underneath the Michelin-starred Palme d’Or restaurant, which opened last year, it set out to transform the ground floor into a sexy speakeasy that stands out from the flashy beach clubs around town.

The bar is home to 300 vinyl records, heavy on French pop, including classics from Charles Trenet, Edith Piaf and Dalida, remixed with deep house. Tunes start at 9:30 p.m.; people start to warm up by 11 and it’s a low-key dance party by midnight.

“We can say that we are a festive bar, and the crazy thing is that it is happening in the Martinez,” she said. “There’s other places [in the hotel], but if you want something different, with music and good service — it’s my place.”

Grossman presides over the space to personally greet guests, and is also behind the cocktail list. All of her creations are made with spirits — whiskey, cognac, gin and vodka — aromatic plants and less sugar.

Designer Remi Tessier, who also worked on the Palme d’Or, created a maximalist interior filled with deep velvet sofas, silk damasks and mirrored tables, all bathed in red light. Design cues from the restaurant upstairs, which was designed as a vintage yacht, carry through. Gold details and Tiffany-style lamps complete the 1930s lounge atmosphere.

Tessier wanted to create an “intimate venue…imbued with opulent yet understated luxury,” he said. There are 71 seats inside, and 45 on the new Croisette-facing terrace.

“This exclusive setting ensures absolute privacy, making it the perfect place to host prestigious guests for exceptional evenings,” Tessier added.

“People have been waiting for a concept like this in Cannes,” said Grossman, contrasting between the thumping beach clubs on one hand, and the upscale dining scene on the other. So far it’s been warmly welcomed by the town.

“So many local people come and have fun with us, but we still have a high concept and high standards. We need to keep the five-star line, it’s really important. We are still the Hotel Martinez.”

The menu was created by Hotel Martinez chef Jean Imbert of Monsieur Dior fame. It’s full of sharing-style plates heavy on fresh seafood and vegetables, plus the local crispy chickpea bread socca, and executed by chef Alexandre Elia.

Grossman boasts one of the best liquor shelves in town. They’re stacked with 30 whiskeys from Ireland, Japan and Scotland, and it’s the only bar in town that carries the exclusive Macallan M Black Decanter.

The selection of vodkas is also exclusive, including the limited-edition Beluga Epicure Series by Lalique.

Grossman’s signature creation for the Martinez bar is an aged Negroni. She does a double age of Calvados and bourbon, adds a mix of Tanqueray gin, Rosso Antico, Carpano Antica Vermouth and Campari. The concoction ages for three months in barrels from Kentucky’s famous Woodford Distillery before it’s poured into a cocktail glass.

The drink has proved so popular Grossman has ordered four more barrels to keep up with demand.

The bar is normally closed Sunday and Monday, but will be open for the duration of the film festival.

“I want to know everyone that comes in. I’m really proud of my place, and I appreciate sharing about our spirit selections, creating a degustation of whiskey or tequila,” she said. “It’s not just about, get a drink, pay your bill, it’s about an experience I can share with people.”