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Understated elegance is the setting for extraordinary, maritime-influenced cuisine from Michelin-starred Chef Yoric Tièche, who reinvents Provençal and Mediterranean dishes using the freshest of ingredients, some from the 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 12 – October 26, 2024 Tuesday – Saturday 7:30 pm – 9:30 pm

Menu

Dinner

Signature Dishes

  • Stuffed baby squids

    Caviar

  • Milk-fed lamb from Vésubie

    Riviera Condiments

  • Cockle and spinach ravioli

    Iodized Raw Tuna, Caviar Grains, Smoked Beurre Blanc

  • Grapefruit Salad

    Fresh Herb Sorbet

  • Tomato from our garden

    Stuffed with Carabineros, Vinaigrette, Granita with Peach

  • 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

  • Rice Pudding in Crunchy Gavotte

    Milk Jam, Puffed Rice Ice Cream

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

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