A RESTAURANT IN THE HEART OF THE MERCANTOUR
La Table
du Grand Capelet
With its spacious terrace and mountain setting, our restaurant offers a moment of nature and pleasure. A nature that brings freshness and sincerity to our plates.
Our Chef, Grégoire Malardel, joined us this year for a wonderful shared adventure — a real event for us. After honing his skills with Gérald Passedat at “Le Petit Nice”, then continuing as sous-chef alongside Sébastien Tantot, this young chef in his thirties was captivated by our mountains, as well as by nearby Piedmont.
He draws inspiration from both to create highly aromatic cuisine, enhanced with touches inspired by Mediterranean cultures. He delicately combines, for example, the slight bitterness of his freshly picked angelica oil with a scattering of Menton lemon zest, bringing bright and joyful notes to the dish. His house-smoked trout from the Gorges du Cians and his nettle pesto are true taste discoveries.
La Table du Grand Capelet gives priority to producers from our valleys. They are precious to us, bringing to our cuisine the quality and freshness of products that remain as close as possible to nature. Élise supplies us with ultra-fresh organic fruit and vegetables, Nicolas produces magnificent fresh and matured goat’s cheeses, and Thierry from Les Halles du Mercantour has worked with us to create a surprising dried pérugine sausage with lemon zest.
LUNCH
We offer two menus and a short à la carte selection:
The three-course
“Petit Capelet” menu at €36.
The three dishes are inspired by everyday recipes, always perfectly executed. Let yourself be surprised by the Chef’s personal touches, bringing modernity and inventiveness to our cuisine. All dishes are homemade.
The four-course
“Grand Capelet”menu at €48
(available by reservation).
For this discovery menu, the Chef has chosen a culinary approach that is both contemporary and closely connected to the terroir: the mountains for their wild aromas, Piedmont for its generous inspirations, and the Mediterranean for its notes of pleasure and sunshine.
We also offer a short lunch menu, composed of two starters, two main courses and two desserts.
The menu is decided the day before, according to the ultra-fresh produce available from our producers.
DINNER
We give priority to welcoming our hotel guests. They may reserve the four-course “Grand Capelet” menu when booking their stay or by telephone.
This option is available for an additional €20 on top of the half-board rate.
“GRAND CAPELET”
MENU €48
Amuse-bouche
Thierry’s pérugine croquette
-
Confit aubergine
with Piedmontese bagnetto verde
-
House-smoked trout soufflé
from the Gorges du Cians,
savory vinegar
-
Slow-cooked pulled lamb ravioli
-
“Memory of the Orient”
saffron pistil sorbet,
chilled orange blossom cream and lime
Dishes may change according to supplies
and the Chef’s inspiration of the moment.
