Le Cap - Grand-Hôtel du Cap-Ferrat

06230 SAINT-JEAN-CAP-FERRAT
17.5/20
 Prestige Restaurant
SHARE
BOOK
© 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
Price Indicative price per person (excl. drinks)
158 € to 188 €

Gault&Millau's review

17.5/20
Prestige Restaurant 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.
READ MORE ...
READ LESS ...

MAP

© OpenMapTiles © OpenStreetMap
Address 71 Boulevard du Général de Gaulle
06230 Saint-Jean-Cap-Ferrat
NAVIGATE TO
Opening
Opened today
Monday Lunch Dinner
Tuesday Lunch Dinner
Wednesday Lunch Dinner
Thursday Lunch Dinner
Friday Lunch Dinner
Saturday Lunch Dinner
Sunday Lunch Dinner
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
  • Created with Fabric.js 5.2.4
    Jean Thibault De Beauregard Chef de service
    Created with Fabric.js 5.2.4 Jean Thibault De Beauregard Chef de service
  • Alessandro Nigro Imperiale
    Alessandro Nigro Imperiale Head sommelier
    Alessandro Nigro Imperiale Alessandro Nigro Imperiale Head sommelier