Pastries

at the Grand-Hôtel du Cap-Ferrat
Discover curated pastries from our award-winning pastry chef on the French Riviera.
Meet Our Pastry Chef His Creations Culinary Experiences

Meet Our Pastry Chef

Pastry Chef Pierre-Jean Quinonero in white chef's coat, smiling with arms crossed with the Hotel in backdrop

Pierre-Jean Quinonero

Alongside Michelin-distinguished Chef Yoric Tièche, Executive Pastry Chef Pierre-Jean Quinonero creates the pastries and desserts for our Hotel’s three restaurants – Michelin-starred Le Cap, chic French Riviera bistro La Véranda and Club Dauphin – as well as creates sweet delights for the many events that are held in our Hotel’s verdant gardens, including grand wedding receptions.

His Creations

  • Le Cap

    Chef Quinonero draws his inspiration from the beauty of the French Riviera. His desserts perfectly pair with the modern twists on Provençal and Mediterranean cuisine of our Hotel’s signature dining experience, Michelin-starred Le Cap.
    Menu
  • Round white dessert in a pool of raspberry sauce and topped with sliced raspberries in white bowl

    La Véranda

    For the chic bistro La Véranda surrounded by our lush gardens, Chef Quinonero revisits traditional French pastries.
    Details
  • Round raspberry-glazed dessert topped with fresh raspberries on blue ceramic plate

    Club Dauphin

    With the sparkling waters of the infinity pool and sea as a backdrop, our open-air restaurant invites all-day poolside relaxation, accompanied by fresh, seasonal and modern pastries made with local products.

    Takeaway is available for EUR 19 per individual dessert serving. For information and reservations, contact clubdauphin.capferrat@fourseasons.com or +33(0)4 93 76 50 92.
    Menu

Culinary Experiences

  • Round tart with vertically piped cream-coloured icing on sides and topped with fresh sliced strawberries

Takeaway Offer

Celebrate every special occasion with Chef Quinonero’s signature cakes to share.* • Chocolate cake: Hazelnut crisp, vanilla cream, cocoa biscuit, chocolate mousse and cocoa shortbread • Manguier: Almond biscuit, mango and lime confit, vanilla ganache, exotic glaze and Breton shortbread • Strawberry cake: Almond biscuit, strawberry confit, vanilla ganache, fresh strawberries and Breton shortbread • Framboisier: Almond biscuit, raspberry confit, vanilla ganache, fresh raspberries and Breton shortbread • Lemon and basil tart: Lemon cream, lemon confit, basil gel, sweet vanilla pastry, almond cream and meringue

*Subject to availability. EUR 24 per person; four people minimum. Orders must be placed at least 48 hours in advance. Pickup is from 11:00 am to 12:00 noon. To place an order, email restaurant.capferrat@fourseasons.com or call us.

  • Chef in white chef's coat delicately placing garnish on cake atop cake stand among other desserts

Pastry Class

Discover more about French pastries with Chef Quinonero. Step by step, you’ll be guided through the process of developing a dessert, learn the subtle yet distinct difference between flavours and associations, and finish with a tasting.*

*Subject to availability. 60-minute class, followed by a tasting of your creation. EUR 400 for up to two people; EUR 150 per additional person. To reserve, contact restaurant.capferrat@fourseasons.com or call us.

I like to put modern spins to my creations, maximizing visuals and minimizing sugar.

PIERRE-JEAN QUINONERO Executive Pastry Chef
We can arrange virtually anything. +33 (0)4 93 76 53 65 Contact