With seafood sourced straight from the Mediterranean and an abundance of fresh local produce grown beneath the bright Provençal sun, our culinary team is often spoiled for choice. That’s why we work closely with nearby farmers and suppliers to deliver the highest quality menus for every event. Let us create a unique culinary experience just for you.
EVERYTHING YOU NEED
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On-Site Restaurants & BarsYour guests will have their pick of five unique options for dining and drinks, including our fine-dining restaurant Le Cap, serving maritime-influenced cuisine from Michelin-starred Executive Chef Yoric Tièche.
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Private DiningIn addition to all of our indoor and outdoor function spaces, each of our restaurants and bars can easily transform into chic, private dining venues, especially during full buyouts of the hotel. Looking for something truly exclusive? Book an intimate meal for six in our private wine cellar, Salon des Collections.
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Al Fresco DiningSurrounded by covetable views of the Mediterranean and blankets of greenery, our sprawling grounds offer endless opportunities for outdoor meals both large and small. Choose from six dedicated outdoor venues, or let our team get creative and design something special in our gardens.
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A Sip of FranceOur cellar holds one of the world’s most spectacular wine collections, including 158 vintage bottles of Château d’Yquem dating to 1854 (1854–2003) and 21 bottles of Château Lafite Rothschild dating to 1799 (1799–1899). Our Head Sommelier will find the perfect one for your menu.
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Dinner in the VillageThe small villages along the French Riviera offer many legendary restaurants – several with Michelin stars. Let us plan a group dinner at one of these exclusive restaurants, or visit several restaurants for different courses.
Creating a purely local wine experience is very important for our guests. They’re arriving from all over the world, and they want to drink France.
Joël Rolland Head Sommelier
Our Team
Yoric Tièche
Executive ChefAs Executive Chef, Yoric Tièche oversees all the restaurants and banquet functions at the Hotel. Originally from Aix en Provence, Chef Tièche draws his inspiration from his Provençal roots. Awarded one Michelin star, his elegant and contemporary cuisine offers the best of the Mediterranean and Provençal regions.
“The French Riviera is a paradise for food lovers. The rich soil, bathed by the Mediterranean sun and the sea, is my never-ending source of inspiration to offer guests the most authentic essence of our local cuisine.”
Florent Margaillan
Executive Pastry ChefSince joining the team in June of 2018, Chef Florent Margaillan – one of the top talents in the French pastry industry – has redesigned the dessert menus for the Hotel’s three restaurants. Having earned positions in illustrious hotels around the world including Four Seasons George V in Paris, he’s a true gourmet at heart. His creations reflect his personality: passionate, dynamic and creative.
“I want to give our guests something that they can’t experience anywhere else.”