Le Cap

Make a beeline for the iconic early-20C Grand-Hôtel du Cap Ferrat. The swish hotel, a favourite with international VIPs, stands at the tip of an exclusive peninsula overlooking the Mediterranean and hidden from view by lush gardens. You have a choice between a stunning dining room or an exquisite terrace shaded by tall Aleppo pines. At the helm of the kitchen, chef Yoric Tièche (born in Aix-en-Provence) finds his inspiration in Provence’s culinary roots, creating superb dishes out of Mediterranean produce. Highlights include red mullet lacquered in sweet harissa, served with a crunchy socca of chickpeas and a floral bouquet of aromatic herbs. The knockout desserts by pastry chef, Pierre-Jean Quinonero, are equally worth writing home about, illustrated by his mandarin and lemon tartlet, to name but one of his fiendishly appetising creations.

Distinctive details

• Dining room or terrace service, the terrace sits under tall Aleppo pines in the hotel gardens.
• The menu is positioned around Provençal roots and Mediterranean produce, with a strong seafood through-line.
• La Table Krug runs as a five-course garden dinner for up to five guests, built around seasonal produce and matched with Krug Champagne.

Signature Ingredients

• Red mullet, including a preparation lacquered with sweet harissa.
• Chickpea socca, used as a crunchy accompaniment.
• Aromatic herbs, used as a floral, Mediterranean lift.
• Blue lobster, paired with boudin Basque on the house list of signature dishes.
• John Dory, served with local cherries, yuzu kosho and verbena on the house list of signature dishes.

Le Cap is the fine dining room at the Grand-Hôtel du Cap-Ferrat, set on an exclusive peninsula above the Mediterranean. Chef Yoric Tièche cooks modern Mediterranean food rooted in Provence, served in a formal dining room or on a terrace shaded by Aleppo pines.

The kitchen leans into seafood and Riviera produce, red mullet is a recurring highlight, and desserts are a major part of the experience.