For more than 150 years, Hotel du Cap-Eden-Roc has set the scene for countless glamorous tête-à-têtes and soirées, hosting the great and the good in the worlds of art, cinema, literature, politics and, of course, royalty. In celebration of this momentous anniversary, the hotel has re-imagined its gastronomic offerings.
Calling upon legendary chef Eric Frechon from sister Oetker Collection hotel, Le Bristol Paris, the luxe Côte d’Azur hotel has created a fresh selection of dining options. The three-Michelin-starred Frechon collaborated with Hotel du Cap’s Executive Chef Arnaud Poëtte to push the boundaries of culinary perfection further than ever before, which resulted in all three restaurants debuting exciting new menus. Renowned interior designer Patricia Anastassiadis also stepped in to revamp the interiors of the dining venues.
Each restaurant now boasts a new look underpinned by timeless elegance. After undergoing a complete overhaul, the spaces now feature a gorgeous blend of contemporary bespoke furniture and original architectural features. A palette of azure blue and emerald green mirrors the glittering, infinite blue of the Mediterranean sea and the lush, deep green canopy of the pines that surround the hotel. The décor continuous this theme of emphasizing the setting, using select colours and precious materials to narrate the eternal meeting of the rocks and water. Anastassiadis’s aim was to explore and honour the hotel’s past, while embracing its enduring elegance elegance – a feat which has been so stylishly achieved.
Phillipe Perd, Managing Director of Hotel du Cap-Eden-Roc, comments: “As with all of our renovations, the challenge was to respect our 150 years of history while at the same time anticipating the future, which Eric Frechon and Patricia Anastassiadis have both achieved with their remarkable expertise. They have offered us a more contemporary interpretation that is perfectly in line with Hotel du Cap-Eden-Roc’s timeless luxury and with the expectations of our loyal guests.”
Eden-Roc Restaurant
Breakfast and lunch are both served at the Eden-Roc Restaurant to the backdrop of breathtaking views of the sea and Lérins Island. Breakfast features an array of traditional French pastries as well as delicious fresh fruit, eggs and other balanced options. Lunch is centered around freshly-caught local fish, grilled meats and homemade desserts, all of which are served with still-warm, home-baked breads. All of the dishes use hand-picked herbs from the garden and as the seasons change, so does the menu.
For dessert, pastry queen Lilian Bonnefoi presents traditional recipes with her own imaginative, local twist – think Provençal almond calissons, Saint-Honoré cake with stewed white peaches, and wild strawberry mille-feuille.
Louroc
At dusk, the Eden-Roc Restaurant transforms into the brand-new gourmet restaurant Louroc. Inspired by the restaurant’s history as an iconic rendezvous spot, where over the years many notable guests have dined and legendary encounters have taken place, no detail has been spared in its sophisticated design. The original arches have been maintained, but refreshed with the introduction of bespoke contemporary furniture and soft lighting in shades of ocean blue, with accents of coral and natural wood. An impressive selection of masterpieces from around the world curated by art specialist Marie-Catherine Countess Douglas line the walls, while at the tables, top-class culinary art is presented.
Eric Frechon, Arnaud Poëtte and Louroc’s Head Chef Sébastien Broda worked closely with local artisans and the region’s best producers to create a menu that blends the very best of Mediterranean and Provençal cuisine, always guided by the pursuit of extraordinary flavours. Provençal starters include a platter of tapenades and olive oils presented on an elegant olivewood board custom-designed by Dubosqet Fils, artisan woodworkers from Tourettes sur Loup.
Other dishes are served on delicate cerulean blue ceramic plates by Vallauris artist Agnès Sandahl and include delicacies such as Violet de Provence artichokes with rose garlic, thyme, capers and anchovy paste; Mediterranean red mullet roasted in courgette flowers with argan oil capsicum jus; and backcountry rabbit and grilled octopus smoked with maritime pine needles – Eric Frechon’s re-imagined take on ‘surf and turf’. A highlight is the whole Bresse chicken, infused with Verbena from the garden and carved at the table on a special ceramic plate, created especially for the dish by Gerard Crociana, a renowned potter from Vallauris.
For dessert, Head Pastry Chef Lilian Bonnefoi has created a traditional mille-feuille with vanilla from Réunion Island and Madagascar piped between 15 layers of fine pastry to give a crisp and airy texture. To tie the extraordinary dining experience together, Hotel du Cap-Eden-Roc’s chocolate cellar has created a new variety of chocolate – the Eden-Roc – using two varieties of cacao. This new signature delight is perfect served as candies and truffles for post-dinner petit fours.
Eden-Roc Grill
This restaurant is a quintessential symbol of summer for many of Hotel du Cap-Eden-Roc’s loyal guests. The spectacular terrace overlooking the sea is a relaxed dining venue for both lunch and dinner. The same menu is served at both sittings and encompasses the spirit of a contemporary brasserie offering traditional Mediterranean dishes, international classics and exotic specialities. The new fish bar serves fresh ceviche, carpaccio, tartare and other marinated fish, all using the local catch of the day. Main courses include Cod with Provençal aioli, Morel and asparagus pasta; Irish Angus entrecôte, pea risotto, chanterelles and aged parmesan; melted Croque-monsieur with truffle butter; and Vitello tonnato and grilled lobsters.
No meal at the Eden Roc Grill would be complete without a visit to the famous dessert display showcasing local fruits, from Menton lemon to Carros strawberries. For dessert, cakes meant for sharing take centre stage, like the sumptuous rum baba, along with traditional plated desserts such as the sinfully delicious chocolate lava cake, and crème brûlée with Piedmont hazelnuts.
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For more information on Hotel du Cap-Eden-Roc’s new dining offerings as well as their health and safety measures, visit their website.
Images © Hotel du Cap-Eden-Roc, an Oetker Collection Hotel