Le Cap - Grand-Hôtel du Cap-Ferrat

06230 SAINT-JEAN-CAP-FERRAT
17.5/20
 Prestige Restaurant
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© Manuel Zublena
12 PHOTOS
Chef
Yoric Tièche
Cooking
French | Gastronomic | Signature cuisine
Services
Access for people with disabilities | Accomodation | Children's Menu | Cooking lessons | Garden | Private Parking | Valet parking
Style
Elegant | Romantic
Budget (€)
Indicative price per person (excl. drinks)
158 to 188

Gault&Millau's review 2026

These Côte d'Azur palaces are like Formula 1 racing teams. Every year, you need the best car and the best driver, spending the winter fine-tuning the details. Spring arrives, with testing and the first laps of the wheel, and the season gets underway. So the Grand Hôtel du Cap relies on its champion, Yoric Tièche, this year's Gault&Millau d'Or, to attract the world's fortunes, who will take advantage of the exquisite terrace for illuminated meals during grandiose stays. Brilliant management presides over the ceremonies, and there's hardly a gaiter button or nut to be screwed that isn't in the control process. In these conditions of extreme luxury, the conductor can concentrate on what he does best: precise control, virtuoso agility, powerful yet controlled imagination. All of which we find in the tourteau fraise acidulée poivrée avec l'oxalis, the peppery fruit quite clearly dominating the marine element, the pleasant morels ravioles de boudin à la bourrache emulsion persil oxalis, the gambero rosso farfalle et légumes (it could be banal, but it's worth 18/20 for the quality of the ingredients and the harmony of the whole in the purity and precision of the textures), the fillet of red mullet contisé with anchovy and fennel heart, a Provencal classic with an aioli and the juice of the heads, the saffron fennel confit, a small carpaccio on the side, for a tasty regional nod. Pierre-Jean Quinonero, the pastry chef, then takes over, further enhancing the toques with desserts that are as technical as they are flamboyant (the superb vacherin with its fontainebleau under meringue, the rhubarb with the perfume of beaumes-de-venise...). The wine list is predominantly Italian and Champagne, with the big houses and their owners, wines of the world, Burgundy and Bordeaux, Provence discreet like the other regions, and a few big names here and there, including a vertical of Yquem. Two pages of wines by the glass, one for prestige at Coravin, with the SassicaIa glass at €200.
LOCATION

LOCATION

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Address 71 Boulevard du Général de Gaulle
06230 Saint-Jean-Cap-Ferrat
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Opening hours

OPENING HOURS

  • MON
  • TUE
  • WED
  • THUR
  • FRI
  • SAT
  • SUN
People
  • Yoric Tièche
    Yoric Tièche Chef
    Yoric Tièche Yoric Tièche Chef
  • Pierre-Jean Quinonero
    Pierre-Jean Quinonero Pastry Chef
    Pierre-Jean Quinonero Pierre-Jean Quinonero Pastry Chef
  • Jean Thibault De Beauregard
    Jean Thibault De Beauregard Chef de service
    Jean Thibault De Beauregard Jean Thibault De Beauregard Chef de service
  • Alessandro Nigro Imperiale
    Alessandro Nigro Imperiale Head sommelier
    Alessandro Nigro Imperiale Alessandro Nigro Imperiale Head sommelier