La Table du Cap Estel
Côte d'Azur / French Riviera > Èze
La Table du Cap Estel bénéficie d'une situation privilégiée en bord de mer, accessible par une entrée discrète. Le domaine, à l'abri des regards, offre un accès direct à la Méditerranée. Le restaurant, qui s'ouvre sur une terrasse verdoyante, propose une cuisine mettant à l'honneur les produits de la mer et les produits locaux. Le chef Kévin Garcia, formé au Jules Verne, a développé une approche précise, privilégiant la cuisson et la pureté des saveurs. Parmi les plats proposés : bonite crue à la crème de riz et au caviar, gambas à la tomate et au basilic, et sériole grillée à la barigoule d'artichauts. Il en résulte une cuisine structurée, fondée sur des produits rigoureusement sélectionnés et une maîtrise technique exceptionnelle.
Located on a peninsula between Nice and Monaco, Cap Estel is set in secluded seaside surroundings, accessible via a discreet entrance. The establishment is one of the Côte d'Azur's private estates, with its organization focused on calm and confidentiality.
In the kitchen, chef Kévin Garcia, who trained with Joël Robuchon, Frédéric Anton and at the Jules Verne, offers a precise Mediterranean approach. His cuisine is based on controlled cooking and a clear understanding of the products.
Two tasting menus, in five or seven courses, structure the experience. Dishes include Nice zucchini with clam juice, raw bonito with cream of rice and dashi broth, and gamberoni in two courses. Seafood is combined with vegetable preparations and specific sauces, such as grilled yellowtail with artichokes or sweetbreads with morel mushrooms.
Desserts, created by Vincent Delhomme, follow the same logic, with compositions based on fruit, herbs and chocolate.
The service is structured, with an experienced team, and the cellar offers an extensive selection of references. The whole offers a complete gastronomic experience, with a direct link to the Mediterranean
Contact information
1312 avenue Raymond-Poincaré - 06360 Èze-Bord-de-Mer
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