Sport Chef Eric Frechon reinvents the menu at the Hôtel du Cap-Eden-Roc in Antibes
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Flamboyant banner of theof the French Riviera, the , 150 years after its inauguration, has not lost anything of its superb. Hollywood HQ during the , a breeding ground for artists, intellectuals, crowned heads and pretty summer vacationers, the Mediterranean palace is reinventing its three restaurants this summer. Eric Frechon in charge of the kitchens at The Hotel du Cap-Eden-Roc
Sous the leadership of Eric Frechon , alongside executive chef Arnaud Poette , the festivities begin at the, a terrace with a ravishing view, plunging out onto the sea, which revisits lunch at nightfall best of southern cuisine twisted with influences from elsewhere: niçoise salad, tuna belly mimosa egg, amberjack carpaccio marinated in yuzu and coriander, red tuna tartare with sesame seeds and spicy guacamole, grilled Basque octopus with chili sweet… As fresh as it is delicious, the menu is accompanied by handpicked wines and house cocktails (including a bellini made according to the rules of the art).
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While upstairs, overlooking the famous swimming pool enclosed in the rock, thehas two faces. A first, from the morning where to taste gourmet pastries, until lunch, where seasonal products are in the spotlight with an iodized cart that evolves according to the day's fishing and a selection of grilled meats from small local producers. Then a second, at dinner time, where we discover a gastronomic menu that sublimates red mullet, sea bass, lobster or even Bresse poultry.
With each time, a new azure and tasteful decor, which was created by the interior designer. Only constants in the hotel? The rooms, facing the deep blue of the Mediterranean, remain as many cozy cocoons, dotted with flowery fabrics and cream-colored furniture. The tennis courts, surrounded by palm trees, continue to come alive, as does the stamped spa , hidden a little further in the gardens. Or even the private cabins, where you can sunbathe between two dives in the waves.
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