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Le Cap, the Michelin-starred restaurant at Grand-hotel du Cap-ferrat, a Four Seasons Hotel reopens for the season (France)
Chef Yoric Tièche presents Le Cap Provençal and Mediterranean new 2018 seasonal menu for fine dining restaurant Le Cap
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Catégorie : Europe - France - Économie du secteur
- Gastronomie
- Ouvertures d'hôtels - Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et publié gratuitement le vendredi 25 mai 2018
This May, Yoric Tièche, Executive Chef at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel presents his new menu and fine dining experience for the reopening of the Hotel’s Michelin-starred restaurant, Le Cap.
Tièche offers a fresh take on Provençal and Mediterranean cuisine with a contemporary and elegant twist that emphasises the region’s local identity. Menus will change with the seasons to incorporate the finest and freshest produce from farmers markets and what he grows in the Hotel’s garden. Tièche channels the best of the French Riviera using the finest ingredients to create dishes such as green, yellow, red variation of open field-grown heirloom tomatoes with crispy tomato roll; mint infused blue lobster, chickpeas and raz el hanout stuffed eggplant with Greek yoghurt, claws salad; or the lemon soufflé with fresh granité.
Guests will be able to order a la carte or taste the Grand Bleu five-course menu, which highlights Mediterranean seafood with unique bread pairings from the Hotel’s baker Pierre Emmanuel Vargas.
Guests can also select wines from the Hotel’s wine cellar to pair with Tièche’s cuisine. The menu consists of approximately 600 wine varietals including Château d’Yquem, Château Lafite Rotschild, and Petrus.
With a professional, dynamic service, whether in the cosy indoor salon or on the panoramic terrace, Le Cap distinguishes itself from other fine dining restaurants with a made-to measure experience including the quality of a casual service up to the highest Michelin-starred standards, and new tabletops and silverware created through a collaboration between Tièche, Rocchini and Robbe Berking. Live music every evening from June to September and views of the garden and sea complete the memorable experience guests will have at Le Cap.Grand Bleu Menu - From EUR 178 in May and September included
- From EUR 198 from June to August included
Restaurant Le Cap - Open from Tuesday to Sunday in May and September 2018
- Open daily from June to August 2018
- Dinner service only from 7:30 to 9:30 pm daily
Reservations can be made by calling +33 (0)4 93 76 53 65 by email restaurant.capferrat@fourseasons.com
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