The Gourmet restaurant Le Cap, as a part of our gastronomic heritage, features dishes with extraordinary flavours. The chef’s creations are inventive; he uses the best ingredients and is influenced by the Provence region.
Didier Aniés was appointed head Chef at the GRAND-HOTEL DU CAP-FERRAT in 2007, and "Meilleur ouvrier de France" in 2000, Didier Aniés is a member of the Academie Culinaire Française, the Grand Cordon d’Or de Monaco, the Disciples d’Auguste Escoffier and the club Prosper Montagné.
Didier Aniés’s cuisine is simple and delicious, unpretentious and elegant. He talks poetically about the recipes he prepares using ingredients that come exclusively from selected direct suppliers:
« Fine lasagne with Aquitaine caviar, Baby leeks in olive oil, Roast rack of Aveyron lamb in an olive and parsley crust, Sole with candied aubergines...»
Since 2007, the hotel hosts one of the most precious Château d’Yquem collection, from 1854 to 2003. The Grand-Hôtel organizes regularly wine week ends featuring France’s greatest Châteaux.