Michelin star for the Hôtel du Cap-Eden-Roc

Award for the Louroc restaurant

The famous Hôtel du Cap-Eden-Roc is located at the very tip of Cap d'Antibes, right by the sea with a view of the Lérin Islands. It celebrated its 150th anniversary last year. The success of this legendary hotel on the French Riviera is based on the pursuit of outstanding hospitality and elegance. This claim is also pursued in the kitchen. Less than a year after its opening, the hotel restaurant Louroc was recently awarded a star in the Michelin Guide.


Dialogue on the plate

"Louroc, the Provençal word for 'rock', is the pure expression of nature and its generosity. All around us, the Mediterranean reveals its wonders," Eric Frechon, Arnaut Poëtte and Sébastien Broda enthuse about the new restaurant. Together with Chef Pâtissier Lilian Bonnefoi, the three men form the culinary kitchen quartet. Poëtte is no stranger to the guests of the Hôtel du Cap-Eden-Roc. He has been Executive Chef at the hotel for 28 years. Frechon, the chef at Le Bristol Paris, who has been awarded three Michelin stars, supports the kitchen team. Both hotels are members of the renowned Oetker Collection. Sébastien Broda has worked in some of the finest kitchens in the south of France. He has cooked at Le Martinez, L'Amandier at the Carlton in Cannes and Le Jarrier in Biot, among others. Together, the gentlemen want to create a dialog between the Mediterranean sphere and Provence and unite the two regions on the plates to create special compositions.

"At the heart of this great adventure are the local producers, whose ingredients enhance our dishes without distorting their natural character. Each course showcases meat, vegetables and fruit in turn: a carefully balanced harmony of land and sea that runs through the entire menu," they summarize their vision. The fish is freshly caught by local anglers and delivered to the kitchen every morning, while the vegetables are grown and harvested in the restaurant's own garden. Authenticity and variety is the motto of the kitchen brigade. Each course is accompanied by an excellent wine. Chef Sommelier Jérémy Berthon makes sure of this.

Apart from the impeccable service and culinary highlights, the restaurant offers another special feature. Guests dine with a view of the water and the rocky coastline in front of an almost continuous window front.

Further information and booking: www.oetkercollection.com