Le Cap

Make a beeline for the legendary Grand-Hôtel du Cap Ferrat, which dates from the early 20C. The hotel stands at the end of an enchanting peninsula facing the Mediterranean, hidden from view by lush gardens popular with guests from around the world. Here, you have a choice between the stunning dining room or the attractive terrace shaded by huge Aleppo pines. At the helm in the kitchen, chef Yoric Tièche (originally from Aix-en-Provence) takes his inspiration from Provence’s culinary history, creating superb dishes from his Mediterranean ingredients. Highlights include sardines, smoked haddock cream, potatoes and caviar; blue lobster with mint, aubergine and ras-el-hanout yoghurt; and marinated lisette (small mackerel) with fennel cream and rock fish soup.