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Understated elegance is the setting for extraordinary, maritime-influenced cuisine from Michelin-starred Chef Yoric Tièche, who reinvents Provençal and Mediterranean dishes using the freshest of ingredients, some from the Hotel’s gardens. Accompany your dish of choice with a grand cru from the Grand-Hôtel’s list of 1,200 wines from France’s top vineyards plus a selection of Italian and Spanish wines.

Hours

Dinner
April 12 – October 26, 2024 Tuesday – Saturday 7:30 pm – 9:30 pm

Signature Dishes

  • Fillet of John Dory

    Seaweed Broth, Crispy Tartlet and Oyster-Cucumber Vinaigrette

  • Stuffed baby squids

    Caviar

  • Milk-fed lamb from Vésubie

    Riviera Condiments

  • Cockle and spinach ravioli

    Iodized Raw Tuna, Caviar Grains, Smoked Beurre Blanc

  • Grapefruit Salad

    Fresh Herb Sorbet

  • Razor clams and cockles “au naturel”

    Fresh Seaweed, Citrus Fruits, Fennel Bavaroise

  • Grilled white asparagus in thyme jelly

    Parmesan Milk, Green Chilli Cream

  • Grilled red mullet

    Olive Tapenade, Trilogy of Tomato Hearts with Basil, Fish and Tomato Reduction

  • Crispy chocolate and hazelnut cake topped with milk foam
    Crispy chocolate and hazelnuts

    Milk Foam, Light Cocoa Soufflé

I like to revisit great classics of Provençal cuisine with a modern twist, or play with the products of the Mediterranean Sea to offer guests a culinary experience they can’t get at other restaurants.

Yoric Tièche Executive Chef

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