Louroc - Hôtel du Cap-Eden-Roc

The restaurant of this mythical luxury hotel ticks all the boxes. It combines attentive service, tableware produced for the most part by Provençal artisans, a breathtaking view of the Mediterranean, and the talents of chef Sébastien Broda. The pantry abounds with vegetables sourced exclusively in the hotel's own kitchen garden and from local market gardeners, as well as fish from small-scale fisheries and bespoke meats. This Mediterranean cuisine is exemplified by coherent dishes.

Art and Dining Fusion

• Louroc features an exclusive exhibition of contemporary artworks by artists like Fred Allard and Barry Flanagan, integrating art into the dining experience.

Transformative Evening Ambiance

• The restaurant transforms into Zelda's, an intimate lounge with live music and gourmet fare, creating a unique nightlife experience on select evenings.

Sustainable Sourcing

• The restaurant emphasizes sustainability by sourcing vegetables from its own kitchen garden and fish from small-scale fisheries, ensuring fresh and local ingredients.

Signature Ingredients

• Vegetables from the hotel's kitchen garden: These are freshly harvested and used to create vibrant, seasonal dishes, ensuring maximum flavor and sustainability.
• Fish from small-scale fisheries: Sourced locally, this fish is known for its freshness and quality, reflecting the Mediterranean's rich marine biodiversity.
• Bespoke meats: Carefully selected from local producers, these meats are prepared with techniques that highlight their natural flavors, contributing to the restaurant's commitment to quality.
• Huîtres « pied de cheval » de Camargue: These oysters are lightly grilled and served with a chickpea velouté, showcasing the restaurant's focus on local seafood delicacies.
• Langoustines de casier: Cooked in olive oil and paired with seasonal vegetables, these langoustines exemplify the restaurant's dedication to Mediterranean cuisine and local sourcing.
• Artichauts violets de pays: This dish features local purple artichokes, prepared in various textures and served with Imperial caviar, highlighting the luxurious and refined nature of the dining experience.

Tasting Menu

• Menu Dégustation: €250

A La Carte

• Huîtres « pied de cheval » de Camargue: €78
• Artichauts violets de pays: €84
• Langoustines de casier: €148
• Poularde bressane: €110
• Soufflé à la noisette du Piémont: €36
• Rhubarbe et fraises des bois: €36