Le Cap - Grand-Hôtel du Cap-Ferrat

06230 SAINT-JEAN-CAP-FERRAT

17.5/20
Prestige Restaurant

BOOK

12 PHOTOS

Chef Yoric Tièche

Cooking French | Gastronomic | specialty

Price Indicative price per person (excl. drinks)

158€ à 188€

Gault&Millau's review

17.5/20

Prestige Restaurant At the tip of the Saint-Jean-Cap-Ferrat peninsula, the Grand Hôtel du Cap sits proudly, embracing the Mediterranean opposite it with its unchanging presence for over a century. Access to this privileged place is already a source of happiness in itself, and when the promise of an agape is at the end of the road, the pleasure of taking it is effortless. And Le Cap, the gourmet restaurant that welcomes guests either in the refined ambience of the dining room under the gaze of the blowing Zephyr, or on the terrace under the hundred-year-old pines in fine weather, is the culmination of this happiness. Yoric Tièche, whom we discovered and crowned Grand de Demain in 2016, confirms his maturity here. The chef from Aix-en-Provence puts the product at the heart of the matter, and the juices, sauces and aromatics underline with their precision the inspiring recipes we remember. From "Reboul" as a bedside book to moments shared alongside Alain Llorca or Alain Solivérès, Yoric Tièche composes his dishes in homage to Provence with insolent perfection, and the 4-wave "Le Grand Bleu" marine voyage at €175 is a fine adventure. The blanc de saint-pierre, worked like a "bonbon", simply steamed with its mirabelle plum carpaccio and its rice veil with this invigorating yuzu and green chili sauce, is nothing short of gourmet. And the cockle ravioli with its iodized tuna sashimi with caviar, spinach sauce and sparkling smoked tuna beurre blanc command respect. We give thanks to the apparent simplicity of a filet of line-caught lean fish, lightly poached, then simply grilled for a few moments and placed on a passion fruit sauce with a thin slice of smoked tuna, which adds an iodized touch enhanced by the tetragone drop. As for the sweets, they amplify this feeling of perfection, and we owe Pierre-Jean Quinonero a heartfelt thank-you, so when the 2021 French Dessert Champion proposes chocolate in the form of a hazelnut crisp with milk foam, and takes it a step further with a light cocoa soufflé... what more can we say? And then there's the wine, with 1,200 references carefully selected by Alessandro Nigro Imperiale, Cape Town's head sommelier, crowned Italy's Best Sommelier in 2022 and Gault&Millau Sommelier of the Year 2023. This is where dreams become reality and the impossible becomes possible. Take a look at the Salon des Collections... The ultimate word goes to extraordinary service, the obvious source of the happiness found here.