 |
GRAND-HÔTEL DU CAP-FERRAT, A FOUR SEASONS HOTEL LAUNCHES “SWEET O'CLOCK” – A REFINED PASTRY RITUAL FEATURING AN EXCLUSIVE COLLABORATION BETWEEN PASTRY CHEFS PIERRE-JEAN QUINONERO AND NICOLAS LAMBERT (France)
This summer, Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, unveils Sweet O'Clock, an elegant new afternoon ritual celebrating haute pâtisserie at its finest. |
Catégorie : Europe - France - Expériences exclusives
- Voyages d'Exception -
- Quoi de neuf ?
Plus de Voyages d'Exception : Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et publié gratuitement le mercredi 23 juillet 2025
 Pastry Chefs Pierre-Jean Quinonero and Nicolas Lambert
Crédit photo © Four Seasons Hotels & Resorts
From July 26 to August 24, 2025, Sweet O’Clock will bring together two internationally acclaimed pastry chefs in a rare and inspired collaboration. Pierre-Jean Quinonero joins forces with Nicolas Lambert, acclaimed Senior Executive Pastry Chef at Four Seasons Resort Dubai at Jumeirah Beach, to present a symphony of desserts served daily on the panoramic terraces of Le Bar and La Véranda.
In addition, the duo unveils two signature desserts available exclusively at the Michelin-starred Le Cap and at the iconic Club Dauphin.
Set against the luminous backdrop of the Mediterranean coast, this afternoon indulgence invites guests to embark on a multi-sensory journey through pastry artistry.
Highlights include:
- Peach Verbena Entremets – a delicate mousse infused with verbena, layered with white and yellow peach compote and almond sponge
- Strawberry Pistachio Orange Blossom Kunafa Tart – a nod to Middle Eastern flavours in an exquisite interpretation of the classic pastry
- Vanilla, Pecan and Caramel Choux – combining rich, silky fillings with crisp textures in perfect harmony
For the signature restaurant Le Cap, the chefs have created Le Cap Soufflé, a poetic ode to summer: lavender-scented soufflé with fig and raspberry, hazelnut sablé, fig marmalade, fig leaf cream sweetened with lavender honey, and a house-made raspberry-fig sorbet. A refined, resolutely Mediterranean dessert available exclusively for EUR 34.
At Club Dauphin, the chefs present Harmonie Abricot Vanille, a refreshing frozen composition of vanilla ice cream, roasted apricots, almond-thyme crumble, apricot coulis, and delicate almond crisps – the perfect sweet moment beside the hotel’s legendary infinity pool (EUR 20).
Nicolas Lambert, recognized by Gault & Millau and The World’s 50 Best Restaurants, shares with Pierre-Jean Quinonero a singular vision of pastry: exacting, inspired, and anchored in seasonality. Their creative synergy is evident in every detail of this ephemeral menu – a celebration of generosity, flavour, and nature’s finest rhythms.
Sweet O’Clock by Chefs Pierre-Jean Quinonero and Nicolas Lambert
- July 26 – August 24, 2025
- Served al fresco beneath the pine trees or on the terrace, daily from 2:00 to 6:00 pm
- EUR 60 per person includes: a pre-dessert, seasonal biscuit, artisanal viennoiserie, a signature pastry of choice, and a chilled house infusion.
- Reservations: restaurant.capferrat@fourseasons.com or 04 93 76 53 65
Offre d'exception valable jusqu'au 24-08-2025
 Pierre-Jean Quinonero and Nicolas Lambert, acclaimed Senior Executive Pastry Chef at Four Seasons Resort Dubai at Jumeirah Beach, will present a symphony of desserts served daily on the panoramic terraces of Le Bar and La Véranda
Crédit photo © Four Seasons Hotels & Resorts
 The duo unveils two signature desserts available exclusively at the Michelin-starred Le Cap and at the iconic Club Dauphin
Crédit photo © Four Seasons Hotels & Resorts
 Nicolas Lambert, recognized by Gault & Millau and The World’s 50 Best Restaurants, shares with Pierre-Jean Quinonero a singular vision of pastry
Crédit photo © Four Seasons Hotels & Resorts
 Set against the luminous backdrop of the Mediterranean coast, Sweet O’Clock invites guests to embark on a multi-sensory journey through pastry artistry
Crédit photo © Four Seasons Hotels & Resorts
|
|
