Understated elegance is the setting for extraordinary, maritime-influenced cuisine from Michelin-distinguished Chef Yoric Tièche, who reinvents Provençal and Mediterranean dishes using some of the freshest of ingredients, some from our 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 8 – October 25, 2025 Tuesday – Saturday 7:30 pm – 9:30 pm

Menu

Dinner

Signature Dishes

  • Red mullet fillet

    Anchovies, Saffron, Fennel Hearts, Mussels

  • Stuffed baby squids

    Caviar

  • Grapefruit Salad

    Fresh Herb Sorbet

  • Bastien’s vegetable and herb patchwork

    Kalamata Olives

  • Blue Lobster

    Basque Black Pudding, Canteloupe, Almond, Nasturtium

  • Green Bean and Zucchini Salad

    Tangy Rhubarb, Zabaglione al Marsala

  • John Dory Fillet

    Candied with Local Cherries, Rice Lacquering with Yuzu Kosho and Verbena

  • Vacherin

    Provence Peaches, Verbena Fontainebleau, Peach and Rose Sorbet

  • Creamy rice pudding

    Orange Notes, Milk Jam, Cinnamon-Flavoured Black Rice Ice Cream

  • Rice Pudding in Crunchy Gavotte

    Milk Jam, Puffed Rice Ice Cream

Events

  • August 1 – October 31, 2025

    La Table Krug

    Experience an exclusive gastronomic journey born of a collaboration between Michelin-distinguished Chef Yoric Tièche, Wine Director Alessandro Nigro Imperiale and Krug. The private table in the intimacy of our gardens offers five courses crafted around seasonal ingredients, paired with the finest cuvées from Krug: appetizer bites and Krug Grande Cuvée, cold starter and Krug Vintage 2011, hot starter and Krug Vintage 2000, main course and Krug Collection 1995, and dessert and Krug Rosé. Up to five guests. Call +33 (0)4 93 76 53 65 or email restaurant.capferrat@fourseasons.com to reserve.
    Email

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
Make your reservation. 33 (0) 4 93 76 53 65 Reserve A Table

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