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In the heart of the Mercantour mountains, La Table du Grand Capelet is embarking on a new chapter: thirty-something chef Grégoire Malardel, trained under Gérald Passedat at Le Petit Nice and then second-in-command to Sébastien Tantot, joined the establishment this year. Captivated by the mountains and the nearby Piedmont region, he draws inspiration from them to create a highly aromatic cuisine, punctuated with Mediterranean touches.
Smoked trout from the Gorges du Cians, nettle pesto made with nettles picked in the morning, freshly harvested angelica oil enhanced with a zest of Menton lemon, homemade ice creams with herbs, spices, acacia blossom or saffron… All with the producers of the valley in the spotlight: Elise for organic vegetables and fruits, Nicolas for fresh or aged goat cheeses, Thierry from the Halles du Mercantour for dried Perugina with lemon zest.
A dessert not to be missed? The "souvenir d'orient", an ice cream with saffron pistils from Vésubie, orange blossom, lime and pistachio.
The Table of the Grand Capelet
Mercantour Massif, Gordolasque Road 06450 Belvédère
