With 150 years of legendary history, Hotel du Cap-Eden-Roc is paving the way for a new era. The main attraction? A fabulously renovated dining concept.
Sitting atop the Riviera’s most iconic perch, Oetker Collection’s Grande Dame attracts a discerning clientele who return season after season to luxuriate in the magnificent vistas and refined hospitality. This milestone season, opened July 1st, promises all of that and more.
Guests arriving this summer will be the first to experience the fresh infusion of contemporary style in the hotel’s restaurants and bars, authored by renowned interior architect Patricia Anastassiadis. The storied main dining room has been given a plush makeover with rich colours, bespoke furniture and large-scale art. This sumptuous space plays two roles each day. It is Eden-Roc Restaurant for breakfast and lunch, serving an à la carte menu of delicious, seasonally inspired cuisine. Then, as the sun begins to set, the Côte d’Azur’s new gastronomic powerhouse, Louroc Restaurant, descends on the dining room for dinner. Nearby, Eden-Roc Grill’s relaxed indoor-outdoor space has been rethought with nautical inspired touches for a minimalist aesthetic that allows the breathtaking Mediterranean views to take centre stage.
Triple Michelin starred chef Eric Frechon from Le Bristol Paris has lent his expertise as Consultant Chef, collaborating with Hotel du Cap-Eden-Roc’s distinguished chefs to create menus that marry the abundant flavours of Provence and the Mediterranean. Local and seasonal ingredients, meticulously chosen from the most respected regional producers, are showcased in freshly prepared recipes at every meal. Executive Chef Arnaud Poette, Chef Christophe Marc and Head Pastry Chef Lilian Bonnefoi and their teams also harvest ripe produce and herbs from the kitchen garden on the hotel premises to work into their creations.
For some, fine dining is synonymous with exotic and difficult-to-access ingredients. For Eric Frechon and Arnaud Poette, it is all about what is growing underneath one’s feet. That is why they spent a year researching local producers to find the very finest from which to source ingredients for the tasting menu at Louroc Restaurant. The chefs know the names of the local women and men who do the work of growing and producing: Menton lemons from Mathilde Garnier, courgette flowers by Jean-Charles Orso and goat cheeses from the Monteiro Family. Their hyperlocal approach is not a response to a global trend but is simply a philosophy they have nurtured since they first picked up a knife. The best way to communicate through food is to process it as little as possible. Then, dining becomes poetry.
Be among the first to experience Lourouc. Open nightly.