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Grand-Hôtel du Cap-Ferrat Reopens

Following a three-month closure, the iconic Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, has now reopened its doors alongside its Spa and restaurants, in addition to the recent reopening of Club Dauphin. Ensuring strict health protocols are in place, the Grand-Hôtel team offers local and international clientele highly personalised service for guests to make the most of the Hotel’s idyllic, relaxing setting and its rich culinary offering during the summer months.

Michelin-starred Chef Yoric Tièche, who works alongside talented Pastry Chef Florent Margaillan (2010 French Dessert Champion), has firmly established this iconic Mediterranean luxury hotel as a major culinary destination. Grand-Hôtel du Cap-Ferrat has three restaurants: the gourmet Le Cap, the chic La Veranda bistro, and its renowned seaside restaurant Club Dauphin.

A seasoned chef, Yoric Tièche creates innovative dishes that he adapts for each restaurant, combining technical expertise with a strong human dimension and a heavy dose of love for Provençal, Mediterranean and Niçois culinary traditions (the latter are listed an “intangible cultural heritage” by UNESCO).

At Michelin-starred Le Cap, Yoric Tièche offers cuisine that is both subtle and assertive (he defines it as “spontaneous”). His creations make the most of local ingredients, with 100 percent fish and vegetable dishes including Marine Odyssey, made with crab, anchovies, mackerel and seaweed, and Culatello di Zibello, served with pesto crushed in a pestle and mortar at the table. His signature Mediterranean Concentrate is a firm favourite, made with rock fish, baby squid, bottarga and vegetables. Florent Margaillan’s desserts are not to be missed, including his famous Torta de Blea, which is a twist on the traditional Niçois speciality. Chocolate-lovers won’t be able to resist his delectable Criollo. Immersed in greenery and offering unobstructed views of the gardens and the Mediterranean Sea, Le Cap is a veritable gourmet destination with an exceptional wine offering that includes 158 Château d’Yquem vintages.

At La Veranda, Yoric Tièche creates bold dishes with lots of personality. With a more informal setting, the Hotel’s chic bistro offers al fresco dining on a series of terraces shaded by age-old Aleppo pine trees. The menu is extensive, with a selection of house specials that are sure to please (truffled cod brandade; wild rocket broth) alongside vegetable dishes (pesto soup with Marseilles basil; poivrade artichoke barigoule with fresh thyme), 100 percent Great South dishes (anchovy tart; beef stew ravioli Niçoise; or his famous classic bouillabaisse made with the day’s catch), and oven-cooked and spit-roast delights (roasted lobster with fig leaves; wild turbot steak; rack of milk-fed veal with verbena). At La Veranda, Florent Margaillan’s desserts are light and contemporary, with signature dishes including Tarte Tropézienne with orange blossom and pistachios, and frosted fruits in summer.

The Bar offers a convivial setting to enjoy contemporary cuisine with friends. The Izakaia menu features Asian and South American dishes that are best enjoyed with the Hotel’s famous Garden Chic cocktails created by experienced bartender Frank Carcamo. The extensive drinks list includes a range of spirits, while cigars can be enjoyed on the cigar terrace.

The Spa of the Grand-Hôtel offers tailor-made treatments from its Cap-Ferrat Escape collection alongside personalised single or group fitness sessions carried out by the Hotel Coach. Treatments and fitness sessions can also be enjoyed in the Spa gardens.

For guests to make the most of the French Riviera and its legendary Hotel, the team of the Grand-Hôtel have created two offers: Summer Getaway offers 15 percent off accommodation, while Mediterranean Getaway at Club Dauphin includes accommodation, breakfast and a poolside lunch at Club Dauphin, which offers sublime sea views.

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