Cuisine:

• French

Le Cap Description:
This beautiful establishment, with its glorious veranda and terrace, is one of the last remaining palaces dating from the Riviera's heyday. Chef Didier Aniès pampers guests with fresh, light dishes that are luxurious but still identifiably Southern. Chef Aniès doesn't reinvent the galangal powder, but at €80 a plate, he gives at least two toques, out of respect for those who sign the checks. In cleaning up the constrained prestige (lobster, foie gras), you will enjoy the delicious vegetable casserole with summer truffles (that has no taste but it's expensive and pretty), the remarkable white peach catfish, or the always perfectly cooked allaiton lamb. Familiar desserts (wild berry gratin, Grand Marnier soufflé), and a capital cellar. Impressive service.


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