Canua Island in Mandelieu La Napoule the sweet madness of a few friendly madmen
We have been waiting for it since last year in Cannes, hence its name “Canua”, evoking the historical and Latin name of the city of Cannes, but the “administrative authorities” decided otherwise and it is only in July, and a stone’s throw from the beaches of Mandelieu-la-Napoule, that this floating platform, this “maritime innovation”, at once restaurant, trendy bar, festive place, swimming pool on the water, finally sees the light of day… and the night!
From Mandelieu beach, or from the small port of Béal* from which you will reach this “artificial island” of more than 1750 m² on two levels, you cannot miss this vast platform that can accommodate 350 people, which in a few days has become the attraction of the moment, both for the boaters who come to cruise nearby, as well as for all those who were waiting for this new feature that had been so much talked about since the announcement of its arrival on the Big Blue last year.
This atypical structure is the work of two entrepreneurs, two lovers of the sea, Marc Audineau, world number 1 in 49er dinghy sailing (a double-handed single-design skiff dinghy) with one participation in the Olympic Games, and Tony Philp, 13 times world champion in windsurfing with 5 participations in the Olympic Games. This ambitious vision was brought to life thanks to construction feats, giving rise to an architecture that is perfectly integrated into its environment and adapted to the curves of the coastline. Impressive, and yet very respectful of its environment, Canua Island was designed with respect for the marine ecosystem. Built with recyclable materials and running exclusively on biofuels, it reduces its carbon footprint by 90% compared to conventional fuels and is even more respectful with exemplary waste management.
Entertainment and gastronomy, a professional affair
The rest is a matter for professionals, both in the organization of the days of this artificial island and for its gastronomy. It is therefore a professional of the hotel industry, Matthieu Evrard, who falls the management of this platform, while Thibault Bombardier, took charge of the gastronomy.
Matthieu has quite a career! A graduate of the Ecole Centrale de Paris, with a focus on Strategy, Marketing & Finance, and a DESS in Tourism and Hospitality Strategy from La Sorbonne, he was first a member of the executive committee of the operator Louvre Hôtels Group, as Executive Director of Development & Acquisitions, before becoming the Managing Director of the real estate company Affine. Since 2024, he has been managing the hotel group Les Hôtels (très) Particuliers, which aims to define and deploy a new French tourist experience by exalting places to transform them into memorable moments and developing a collection of very specific brands, such as Folie Douce Hôtels, or Les Maisons de Campagne, which he is developing in the region. We’ll talk about it again soon. What we can talk about right away is the program he set up on Canua Island, notably with attractions specific to the Folie Douce like this trio of pretty singers and dancers, accompanied live by a talented trumpeter, or even his high-performance DJs.
If Canua Island CANUA Island offers a cocktail bar, a relaxation area with deckchairs and sunbeds around the freshwater swimming pool, and areas dedicated to massages, the restaurant with a 360° view of the sea stands out, particularly thanks to another talent: Thibault Bombardier.
Thibault is no stranger to the general public. A finalist on Top Chef in 2024, this young, accomplished chef (39 years old) has since opened three Parisian restaurants: Sellae, Mensae, and Mojju. Very attached to the region – in Saint Raphaël in particular where he has family – this enthusiast for boat trips and underwater fishing is in his element. The sea and Provence inspire the fresh and refined cuisine of the chef who offers here a creative menu, inspired by Mediterranean flavors. A true invitation to travel and a declaration of love to the cuisine of the South of France. Among the dishes, the chef offers locally caught tuna sashimi, zucchini flowers in tempura with stracciatella, gambero rosso with broad beans, basil, and green peppers, spaghetti with bottarga, and roasted pistachios, a T-bone Angus steak gremolata… The frosted fruits from Maison Sorbetti and the XXL floating island with pink pralines are the must-haves on the dessert menu.
The restaurant offers the same menu, for lunch and dinner, even if the evenings are much more festive than lunches. In between, throughout the day, relaxation is the order of the day to the rhythm of the waves and the musical atmosphere. By the pool, in the comfort of a sunbed, or seated upstairs with a panoramic view of the Côte d’Azur coastline, the setting invites you to let go and fully enjoy the moment. The cocktail menu draws its inspiration from the most evocative flavors of the Mediterranean. In the evening, the artistic program puts on a show in this unique setting and promises moments to share. Despite this tempting environment, you cannot swim in the sea by diving from the platform. As the establishment receives the public and mainly offers alcoholic beverages, we understand this wise precaution even if not all the yachts around display the same caution. Maybe next year…
For this season, Canua Island will remain open until the end of September only, 7 days a week, from 12:00 to 00:30, by reservation only. Of course, the whole place remains available for privatization for companies and individuals, the place is particularly suitable for partying.