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July 2021

Grand Hôtel du Cap Ferrat

Sustainable development

Chef Yoric Tièche confirmed his commitment to fresh produce and local ingredients by creating Le potager du Grand Hôtel – a panoramic garden on the heights of Beaulieu for growing seasonal Mediterranean vegetables, fruit, and herbs. The task of cultivating and caring for ingredients destined for the Michelin-starred restaurant Le Cap fell to market gardener Lucas Elena. A new experiment called “From the earth to the table” evolved from here. This agricultural project works to safeguard and preserve peasant seeds heritage on the Côte d’Azur. In parallel, the Grand Hôtel is putting a well-being programme in place that invites guests (residents or not) to let go. Underwater (free) breathing workshops, sensory and creative activities such as aromatherapy, and sports coaching around the Cap Ferrat site, all accompanied by Yoric Tièche dishes.

Saint-Jean Cap Ferrat
71 boulevard du Général de Gaulle