With the arrival of Michelin-starred Chef Didier Anies, recognised as Meilleur Ouvrier de France in 2000, the gourmet cuisine of the restaurant Le Cap has really taken off: it is a cuisine which is unfussy, full of flavour, low key yet elegant.
 
The chef and his team offer inventive gourmet cuisine showcasing top-quality seasonal produce.
 
How could you resist a light "lasagne with Aquitaine caviar", young leeks with pearl drops of olive oil, “Allaiton de l’Aveyron” Saddle of Lamb or the succulent Roast John Dory on the bone with its confit of lemon?
 
Washed down by a fine vintage of wine from a wine list containing more than 600 different labels from all the wine-producing areas in France and further afield. 

All this comes to life on your plate thanks to the sheer quality of the produce and the refined service in an idyllic setting.

Service on the terrace or in room dining room depending on the season.

The restaurant is on annual closing and will reopen its doors on Thursday 1st of April, 2010.