La Table du Cap Estel

Rating: 16
Author: Gault&Millau

06360 ÈZE

16/20
Remarkable Restaurant

BOOK

5 PHOTOS

Chef: Kévin Garcia
Cooking: Signature cuisine
Services: Access for people with disabilities | Valet parking
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

185 to 220

Gault&Millau's review 2026

Coming to Cap Estel is more than just a trip, it's a parenthesis, an art of living in its own right. It's about slowing down, savoring every moment and letting yourself be carried away by a certain idea of French excellence. Here, everything exudes discreet luxury, serenity and voluptuousness. In this venerable house, one of the last private palaces on the Côte d'Azur, a breath of fresh air has been breathed with the arrival of chef Kévin Garcia, Alsatian by birth and Spanish by descent, who succeeds Patrick Raingeard, who has left to pursue other horizons. Kévin's career is already remarkable: Joël Robuchon, Jean-Yves Schillinger, Frédéric Anton at the Pré Catelan, then in the heights of the Eiffel Tower, at the Jules Verne. In just a few months, he has made the Mediterranean his own, understanding its basic codes and delivering a cuisine that is both subtle, with just the right amount of cooking, and so clear in its expression. Two five- and seven-course menus, at €185 and €220, express this vision: Nice zucchini becomes a delicate rosette, a frothy zucchini velouté with clam juice; raw bonito, roasted rice cream and dashi broth topped with caviar; gamberoni in double service, on a sofrito of tomatoes and piquillo peppers, then in carpaccio, infused with Madagascar vanilla tomato water; amberjack, caught in nearby Villefranche, is flame-grilled and escorted by artichokes in purée, chips, roast or barigoule; sweetbreads, expertly prepared, dialogue with morels and a perfectly matured vin jaune... As for the sweets, Vincent Delhomme, recently crowned Gault&Millau PACA Pastry Chef, continues the momentum with the same poetic precision, a velvety pea soup with mint oil, a mint sorbet and lemon caviar; pure dark chocolate in different textures; ginger, celery and Granny-Smith apple brunoise, hidden under a drape of meringue, carried by a sorbet with misho, that Japanese citrus fruit between grapefruit and mandarin. Last but not least, such an experience couldn't do without top-notch service, led by Luc Nicolas, a loyal member of the team for the past fourteen years, as well as a sommelier, Clément Michel-Mainot, as sharp as the 468 sumptuous references he presents in his cellar book.