Located at an early-1900s palace of the Grand Hotel du Cap-Ferrat the one Michelin-starred restaurant Le Cap is helmed by the chef Didier Aniès. The luxurious premises in a superb location alongside the blue-waters of the Mediterranean have been attracting for over a century the créme de la créme of the world’s elite. From the French Jean Cocteau to the American presidents, many found a refuge from the overwhelming world here. Gastronomy naturally flourished at the Grand Hotel du Cap-Ferrat catering to its demanding clientelle.
Lasagna with Aquitaine Caviar, Baby Leeks and Olive Oil
Atmosphere: Elegant, pure and cosy ambiance inside, slightly contrasts with the fresh, natural and rather casual breeze on the terrace under the mighty Aleppo pine trees. During the high season a live music band on the terrace creates a holiday atmosphere. In the tune with the hotel’s luxuriously contemporary design interspersed with Art Deco, the restaurant is decorated according to the highest standards with art being its main feature. The original rotunda at the hotel’s lobby was designed by Gustave Eiffel in 1909 and its new owner remains faithful to the hotel’s artsy history.
Gastronomic restaurant at Grand Hotel Cap du Ferrat
Food:  Not only the looks though, but also the pleasures derived from the hotel’s cuisine focused on fresh seasonal ingredients, sourced directly from producers, please the demanding eye of today’s  well-heeled customer.
Start in high-style with Lasagna with Aquitaine Caviar & Baby Leeks with Olive Oil – La Fine Lasagne au Caviar d’Aquitaine Jeunes Poireaux à la Goutte d’Huile d’Olive. Although this appetizer will cost you almost €200, which is well-over the standards of most of gastronomic establishments for a starter, this signature dish of the chef had won him the “Meilleur Ouvrier de France” award in 2000. Its balanced, yet intriguing flavours enchant not only the caviar fans but also a true “art in food” seekers. Superbly delicate, the intensity of the creamy sauce adds some depth to the dish while the French caviar with its less-salty character does not hinder the other flavours found in this award-winning creation.
Another speciality is the main course of L’Agneau de l’Allaiton de l’Aveyron Grillé à la Broche et au Romarin Cromesqui au Confit d’Agneau et Ananas Cannelloni de Ricotta. This juicy veal delicacy is or two people to share and is a better value for money.
Fish at Grand Hotel du Cap Ferrat

The fish lovers might appreciate the tender turbot Le Turbot Poêlé sur l’Arête au Beurre Demi Sel served with green asparagus spears, marrow and rocket pesto. The roasted seabass Le Loup Sauvage Rôti sur la Peau Asperges Blanches, Rhubarbe Confite au Sirop d’Erable et Pistache is also superb with delicate texture and sweet condiments with pistachio freshness.
From the deserts, the pastry chef Luc Debove, also holder of many awards, including Meilleur Ouvrier de France in 2011, created sweet sensations such as Le Soufflé Mangue-Passion with Sorbet Mojito. Very different from the rich chocolate souffle this is rather a refreshing summer treat after a two-course meal.

Drinks: The list of 600 wines from the finest vineyards of France and beyond is not less luxurious than the food. If you are an adventurer you can snap a Chateau d’Yquem 1854 vintage or Lafitte 1799. The normal majority of the world can please their vinous palate with a world’s cheaper Côte de Provence wine also featuring on the list.
Grand Hotel du Cap Ferrat
Cuisine: Gastronomic Mediterranean
Visit: June 2013
Price:Very high (many dishes á la carte hike up to €100- €200, a three-course degustation menu might be a “better” value for 158 € or four-courses for 238 €)
Opening hours: Daily for dinner: 19:45pm – 21:30pm
Address: 71 Boulevard du Général de Gaulle, 06230 Saint-Jean-Cap-Ferrat, France
Contact: Tel: +33 4 93 76 50 26, email: lecap@ghcf.fr