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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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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 Cuisine d'auteur | French | Gastronomic
Services Access disabled | Accomodation | Children's menu | Cooking Lesson | Garden | Private parking | Valet parking
Price Indicative price per person (excl. drinks)
158 € to 188 €
Gault&Millau's review
17.5/20
Prestige Restaurant In this unspoilt corner of Cap Ferrat, the setting is nothing short of idyllic: a palace on a human scale, which has managed to remain a "home away from home", with a staff that isn't made up of robots, and an atmosphere that's certainly very chic, but remains holiday-like and relaxed. Everyone here realizes how privileged they are to contemplate the Mediterranean, the Riviera and the Baie des Anges while enjoying such a well-ordered service on the magical terrace. Yoric Tièche is the man for the job: over the years (he's been at the helm since 2017), he's forged and asserted his identity, drawing on the local marine and agricultural resources that make up a brilliant menu, even going so far as to create, ten minutes away in Beaulieu, a large terraced garden that provides him with his own vegetables, fruit and herbs, which he doesn't hesitate to pick himself in a sincere peasant approach. This is what builds a meal, from the zucchini as an appetizer, to the delicate Mediterranean mullet with carabineros and artichoke highlighted by a colatura vinaigrette, before a firework display of tomato, eggplant and peach, a central plate and satellites that go around the question with brio and flavor, an intelligent translation of fruit with sweetness, velvety texture and well-dosed acidity... Langoustines en ravioles and crabmeat offer a pleasant switch with strawberry and celery perfume, while meager fillets are roasted then poached with tuna ventrèche, apricot coulis and a smooth beurre blanc bourride sauce. A grand finale with compositions by the excellent young pastry chef Pierre-Jean Quinonero, on strawberry or the stunning chocolate dessert using beans, mucilage and grits in a remarkable interplay of texture, sweetness and bitterness. Alessandro Nigro Imperiale, winner of the Sommelier France trophy in 2023, takes you on an incomparably erudite journey across wine-growing Europe, from Spain to Georgia, via his Italian homeland, where he collects great wines and secret nuggets (although this voluble menu can hardly be criticized for skimming over certain French regions). In a nearby private lounge adjoining the main room, Lafite impériales and a Yquem vertical spanning almost two centuries are slumbering!
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Address 71 Boulevard du Général de Gaulle
06230 Saint-Jean-Cap-Ferrat
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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

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Grand-Hôtel du Cap-Ferrat
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