Le Cap

the Grand-Hôtel du Cap-Ferrat has been welcoming international guests since the early 20th century. Surrounded by extensive gardens and overlooking the Mediterranean, the hotel offers a secluded setting along the Côte d'Azur coastline. Guests can dine in the restaurant's dining room or on the terrace shaded by Aleppo pines. Both offer sea views and reflect the calm atmosphere of the peninsula.

Chef Yoric Tièche, a native of Aix-en-Provence, heads the kitchen with a menu rooted in the culinary traditions of Provence. His dishes highlight Mediterranean ingredients sourced from regional producers. For example, red mullet prepared with sweet harissa, accompanied by crispy chickpea socca and aromatic herbs. The cuisine emphasizes balanced flavors and careful preparation, preserving the character of each ingredient.

Pastry chef Pierre-Jean Quinonero oversees the dessert menu. His creations follow the same seasonal approach, often featuring citrus fruits and other regional produce. A tangerine and lemon tartlet is just one example of the desserts presented at the end of the meal. Together, the kitchen and pastry teams present a menu shaped by the flavors of Provence and the Mediterranean.