Shani was born in Jerusalem in 1959. His culinary passion was first instilled in him by his grandfather, a dedicated agronomist and vegan, who exposed him to local markets, fields and vineyards at a young age. In 1989, he opened his first restaurant “Oceanus” in his hometown of Jerusalem. There he developed a unique culinary language based on regional Mediterranean products: olive oil, fish, tahini, fresh seasonal vegetables and of course tomatoes.
Since opening her gourmet restaurant HaSalon in Tel Aviv, Shani is now the inspiration and leader of eighteen successful restaurants around the world. His restaurants include several in Tel Aviv (Port Said, Romano, Miznon, North Abraxas, HaSalon and Malka) as well as Miznon locations in Paris, Vienna, Melbourne and New York, and HaSalon and North Miznon in New York.
He is considered one of the leading figures in the Israeli culinary scene.
His unique approach to Mediterranean cuisine has more to do with a philosophy of life than with the execution of specific recipes. Eyal Shani wanted to anchor the menu in the local region. The menu is reinvented every day according to the latest market finds and seasonal nuggets unearthed from small producers in the area. Provençal vegetables, fish caught on the same day, sun-drenched fruit… are the starting point for these colourful dishes to be shared.
Meet Chef Eyal Shani at the restaurant of the Belle Plage hotel Bella by Eyal Shani in Cannes
At any time of the day, the restaurant and its rooftop offer a timeless interlude dedicated exclusively to pleasure.
Belle Plage’s cuisine breathes the scents of the Mediterranean. A hymn to sharing, generosity and celebration around the great revisited classics of Mediterranean cuisine. A spirit of relaxation embodied by Chef Eyal Shani, who selects the finest seasonal produce, sublimates the region’s vegetables, grills the finest meats and refreshes the mind with his specialities of freshly caught fish crudos.