What's New

A FRESH NEW LOOK FOR THE LEGENDARY HOTEL DU CAP-EDEN-ROC’S GASTRONOMIC SCENE

June 27thSOUTH OF FRANCE

Nestled on the tip of Cap d’Antibes, for over 150 years Hotel du Cap-Eden-Roc has been the backdrop for deeply glamorous tête-à-têtes and soirées, hosting the great and the good of those in the world of art, cinema, literature, politics and, of course, royalty. To celebrate this momentous anniversary year, the hotel’s gastronomic offering has been given a complete overhaul in collaboration with three-Michelin star chef, Eric Frechon, from Oetker Collection sister hotel, Le Bristol Paris. Frechon has worked alongside Hotel du Cap’s Executive Chef Arnaud Poëtte to push the boundaries of perfection even further. This has culminated in exciting new menus for all three restaurants with updated décor by renowned interior designer, Patricia Anastassiadis.

NEW LOOK, TIMELESS FEEL

The spaces of each restaurant have been entirely re-designed combining contemporary bespoke furniture with original architectural features, placing emphasis on the spectacular sea views. A palette of azure blue and emerald has been used throughout inspired by the infinite blue of the Mediterranean and the deep green canopy of the pines, and the décor uses colour and precious materials to narrate the eternal meeting of the rocks and sea. Anastassiadis’s goal was to explore and honour the past, while embracing the enduring timeless elegance of the hotel.

LOUROC

By night, the Eden-Roc restaurant now transforms into the brand-new gastronomic restaurant Louroc. No detail has been spared for the design here, inspired by the restaurant as a historic rendezvous spot, where over the years many notable guests have dined and legendary encounters taken place. 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. Art specialist, Marie-Catherine Countess Douglas has curated a selection of masterpieces from around the world to adorn the walls, while 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 melding 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.

EDEN-ROC RESTAURANT

Breakfast and lunch are both served at the Eden-Roc Restaurant, accompanied by awe-inspiring views of the sea and Lérins Island. Breakfast is an array of traditional French pastries as well as delicious fresh fruit, eggs and other balanced options, while lunch is freshly caught local fish, grilled meats and homemade desserts all served with just-baked homemade breads. Dishes all use hand-picked herbs from the garden and as the seasons change, so does the menu. For dessert, Lilian Bonnefoi has interpreted traditional recipes with a local twist – think Provençal almond calissons, Saint-Honoré cake with stewed white peaches, and wild strawberry mille-feuille.

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.”

For more information on Hotel du Cap-Eden-Roc’s new health and safety measures, visit oetkercollection.com/hotels/hotel-du-cap-eden-roc/covid-19

For any media enquiries, please contact Perowne International: [email protected] / +44 (0)20 7078 0295

.

More News