Built on the peninsula of Eze in 1900 by Franck Harris, a writer and close friend of Oscar Wilde, this intimate jewel was favored by aristocrats and celebrities seeking luxurious rest, dolce vita, and social events!
Renovated in 2000 by the Lewis family, Cap Estel today stands as the unique Palace experience of the Côte d’Azur! This 5* guesthouse offers 20 refined suites open to a spectacular panorama of the Mediterranean. Luxury harmonizes with nature with its spa carved into the rock, its secret private beach, its infinity pool with jacuzzi, and its lush park of rose gardens and fountains along paved paths.
The gourmet restaurant “La Table du Cap Estel” brings to this exceptional place its most precious jewel with its new executive chef Kevin Garcia!
With an exemplary career alongside Jean Yves Schillinger 2*, Joël Robuchon 3*, and Frédéric Anton 3*, Kevin Garcia is the new rising star of haute cuisine on the Côte d’Azur! His eleven years of collaboration with Frédéric Anton have earned him notoriety and remarkable roles in iconic Parisian establishments: Head Chef at Le Pré Catelan 3* and Executive Chef at Jules Verne (Eiffel Tower), where he earned 2 Michelin stars and a score of 16.5/20 at Gault&Millau… A masterpiece!
Seated on the terrace, the setting is idyllic: sea view, flowering garden with a beautiful ficus, peaceful atmosphere, and mild temperature. The wrought iron tables dressed in white tablecloths and the warm and discreet service promise an elegant and promising dinner under the stars.
A Mediterranean menu in seven courses
The symphony of dishes is a success! Each plate tells a story through games of textures, different cooking methods, and exquisite combinations of flavors. The chef highlights the respect for the product; to enhance it without denaturing it, like a cabinetmaker! He places local products, the sea, and aromatic herbs at the heart of his cuisine with rigor and authenticity.
What struck me?
– The taste, the taste, and the taste! Through powerful and striking seasonings and reduced juices (tarragon prawn head juice…) Gustatory emotion!
– The texture play of raw bonito with its dashi jelly and puffed rice grains, reminiscent of a sushi essence
– The privilege of tasting a rare and refined crispy and melting sweetbread
– The beauty of the invigorating desserts by Pastry Chef Vincent Delhomme, bringing freshness and zest
– The progression of the menu and the consistency of the dishes cooked!
A table that deserves to be greatly recognized by Gastronomic Guides!
A side note with Chef Kevin Garcia
What did you learn during your years of collaboration with the talented chef Frédéric Anton 3*?
“Consistency: being good all the time, delivering the same thing whether for 1 or 100 guests. A guideline: organization, discipline, and professional attitude… Anticipating the unforeseen: team management, recipe alternatives… A openness of mind through many trips, state dinners, events, and culinary discoveries!
Being the Executive Chef at Jules Verne 2* on the Eiffel Tower is a dream job for many… why the desire for change?
After 11 years working with Frédéric Anton, and the enriching experience of managing a 2* restaurant, I wanted new challenges and to spread my wings! Cap Estel is an exceptional working place for its beauty, vacation feel, clientele, and management. Also, here, I find real pleasure in moving around to approach and work with our local producers… something difficult in Paris.
What do you convey to the gourmet through your dishes?
A sincere cuisine highlighting local products and the identity of the House. A well-presented and understandable cuisine with perfect cooking and seasoning! In front of a dish, I want the gourmet to know what they are eating… getting to the heart of the matter without frills! Also, I place real importance on using the product: I work it 100%: broth, concentrate, puree, confit, chips…!
What are your plans for Cap Estel?
This being my first year, my priority is to build a strong, professional, and loyal team. Then, my goal is to establish my culinary footprint through La Table, at Ficus our second restaurant, our events (weddings, music nights…)… and to satisfy our lovely clientele! Cap Estel trusts me, and it’s up to me to meet this expectation!
Cap Estel Hotel
La Table du Cap Estel
Opening: Tuesday to Saturday 7:30 PM – 10 PM
Address: 1312 Avenue Raymond Poincaré, 06360 Eze
Phone: 0493762929.
