Le Cap

The story

Crafted with passion, served with love

A Starred Table Above the Sea

At Le Cap, the dining room opens onto one of the most quietly spectacular settings on the French Riviera: a terrace facing the Mediterranean, where summer evenings arrive with live music and the faint scent of salt air. The restaurant sits within the Grand-Hôtel du Cap-Ferrat, a Four Seasons property on the Saint-Jean-Cap-Ferrat peninsula, and it carries the weight of that address with genuine purpose rather than mere prestige.

Chef Yoric Tièche

The kitchen belongs to Chef Yoric Tièche, whose own words capture the philosophy clearly: "I like to revisit the great classics of Provençal cuisine, bringing a touch of modernity or playing with Mediterranean products to offer our guests a gastronomic experience that exists nowhere else." That commitment translates into a menu shaped by the seasons and, literally, by the hotel's own kitchen garden — a farm-to-table approach that keeps the cooking grounded in place even as the techniques reach higher.

What Arrives at the Table

The signature dishes reflect a Mediterranean sensibility that is precise without being cold. Red mullet fillet is larded with anchovy and paired with saffron fennel heart and mussels. Blue lobster arrives alongside Basque black pudding and a melon salad with almonds and nasturtiums. A Blanc de Saint-Pierre is slow-confit with local cherries and a veil of rice scented with yuzu kosho and verbena. Desserts carry the same regional logic: Provençal peaches with verbena Fontainebleau, peach and rose sorbet; or a silky rice pudding with orange notes, milk jam, and black rice ice cream spiced with cinnamon.

The wine list earned Wine Spectator's Best of Award of Excellence — a recognition that reflects the depth of the cellar and the seriousness with which wine is treated here. Sommelier Alessandro Nigro Imperiale, named Best Sommelier of Italy 2022 and Best Sommelier Gault & Millau 2023, oversees pairings and leads intimate grand cru dinners in the Salon des Collections.

La Table Krug

For a more private experience, La Table Krug brings together Chef Tièche and the sommelier team for a five-course dinner in the hotel gardens, each course paired with a different Krug cuvée — from Grande Cuvée through to Krug Rosé. Limited to five guests, it is the kind of evening that the Côte d'Azur does better than almost anywhere.

Le Cap is open for dinner from early April through late October, Tuesday to Saturday, making it a destination tied to the rhythm of the Riviera season — and all the more worth planning around.