Grand-Hôtel du Cap-Ferrat has introduced an intimate vertical-tasting dinner series pairing prestigious vintages with chef Yoric Tièche’s Mediterranean cuisine.
A yacht itinerary along the Côte d’Azur can make room for an evening that is about the bottle as much as the view. Grand-Hôtel du Cap-Ferrat is presenting The Grand Cru Table, an intimate dinner format with beverage director Alessandro Nigro Imperiale guiding the wine selection.
A story told across vintages
The programme uses vertical tastings to examine how wines from a distinguished producer change across years. Comparing related bottles makes age, terroir and the individual vintage part of the conversation rather than placing a prestige label on the table without context.
Nigro Imperiale provides the explanations behind the selection. The exact producers and vintages will depend on the evening, so reservations should begin with the planned tasting rather than a generic assumption about the cellar.
Food designed around each pour
Chef Yoric Tièche contributes a bespoke Mediterranean menu intended to work alongside the wines. The setting is the hotel’s Salon des Collections, which allows a more focused exchange than a busy walk-in bar.
The dishes are accompaniments to a guided journey and not necessarily the same as those on the restaurant’s usual menu. Dietary requirements and food pairings should be discussed when a place is requested.
A shore plan for Saint-Jean-Cap-Ferrat
The small-group character is especially suited to visitors seeking a considered Riviera experience between days aboard. For a captain or concierge arranging a shore programme, the critical details are the confirmed date, table size, transfer and finishing time.
The announcement establishes a series rather than a daily service, with price and availability varying by session. Booking with the property is essential; the official release is a guide to the concept, not a substitute for current confirmation.
Official source: Cap-Ferrat Opens an Intimate Grand Cru Dinner Series —.