Le Cap

Le Cap is the fine-dining restaurant of the Four Seasons Hotel at Saint-Jean-Cap-Ferrat. It stages exclusive collaborations such as La Table Krug, a confidential five-course dinner conceived with sommelier Alessandro Nigro Imperiale and Krug Champagne, served in the hotel gardens. The dining experience features romantic terrace dinners facing the sea. Temporarily closed notices appear on the site, and the main dinner season runs from 7 April to 24 October 2026. A combination of a one-Michelin-star culinary identity and high-profile wine collaborations helps define what makes Le Cap unique on the French Riviera. The dining room and terrace present an elegant, understated design with rounded beige chairs, sea-themed murals and outdoor seating framed by gardens and palm trees. Summer evenings are accompanied by a soft musical ambiance. An intimate garden table is reserved for special private experiences. Contemporary, modern cuisine at Le Cap is rooted in Provençal and Mediterranean traditions with pronounced marine influences; the kitchen works in tune with the seasons and the harvests from its own vegetable garden, privileging seasonal produce and presenting dishes in tasting and dinner formats using elegant techniques. Yoric Tièche leads the kitchen. Red mullet fillet cured with anchovy; fennel heart with saffron and mussels; grapefruit salad with blancmanger and fresh herb sorbet; patchwork of vegetables and Bastien's herbs with Kalamata olives; blue lobster with Basque boudin and almond-and-nasturtium melon salad; confit John Dory with country cherries and a yuzu kosho floral rice veil.