Only 10 minutes from Monaco lies a fusion of luxury interiors, glorious natural beauty and award-winning hospitality.
Capturing the unrivalled beauty and magic of the French Riviera, the five-star hotel Le Cap Estel is where elegance meets the water. Positioned on a secluded peninsula, the hotel is bounded by water on three sides and offers uninterrupted views of the Mediterranean Sea from every corner.
Within the luxurious interiors of the Cap Estel lies a decadent dining experience that will take you on a gastronomic journey set in the idyllic Côte d’Azur.
The culinary experience
Led by Michelin-star chef Patrick Raingeard, dining at Cap Estel is an experience of haute cuisine with a stunning Belle Epoque mansion on a secluded peninsula as the backdrop.
Born in Bretagne, Raingeard draws the root of his passion from memories of watching his grandmother in the kitchen. From these humble beginnings, Raingeard went on to stand beside countless distinguished chefs, including Alain Passard, Jacques Maxim, Patrie Hardy and Pierre Hermé. Following five years of learning from an established Japanese chef, Raingeard’s knowledge knows no bounds.
Learning his craft in the heart of the Mediterranean, he has developed a distinctive approach and appreciation toward local products. Above all, Raingeard values respect for his produce. He refuses to cook with Mediterranean red tuna because the species is endangered and cooks with vegetables grown in Cap Estel’s garden, boasting homegrown artichokes, eggplants, tomatoes and courgettes.
Since 2011, Chef Raingeard has graced the kitchen of Cap Estel, responsible for a myriad of mouth-watering and decadent cuisine, flawlessly executed with a signature French twist. The constantly evolving and specialised menu will promise to frequently surprise and leave a taste of desire for the next dish. .
The ingredients, I find them for the kitchen in the country or in the sea. Here I have a fisherman whom I get the fish [from]. I have tomatoes, eggplant and zucchini too.
With his wealth of experience and awards behind him, Raingeard brings a contemporary and spectacular touch to Cap Estel’s restaurant. Raingeard’s menu showcases a harmony of distinct Mediterranean flavours and seasonal produce.
The gastronomic restaurant presents a series of offers to its guests in the form of specialised menus, each tailored to a certain mood or palette. This includes the four-course Emotion Menu, five-course Discovery Menu, the seven-course Signature Menu and the Green Attitude comprised of four courses.
Guests who select the Cap Estel signature menu will be treated to a series of decadent courses including blue lobster and aubergine salad, Mediterranean wild seabass with samphire and a locally farmed chicken with potato and truffle sauce. Finishing off the night with something sweet is a Grand Marnier soufflé with a side of vanilla and miso ice cream. This menu is on offer for A$328 per person.
My signature menu at Cap Estel we have, for example, lobster, strawberries and aubergines.
The Mediterranean coastline of the French Riviera is defined by scores of pristine beaches bordered by medieval towns and architecture. Synonymous with glamour and beauty, the coastline is home to the waters of Cannes, the casinos of Monaco and the lavender fields of Grasse.
The region is truly a European fairytale where walking cobbled streets and sunbathing under yellow umbrellas is an everyday occurrence. For those staying at Le Cap Estel, we recommend a day trip to Monaco to visit the 13th-century Genoese fortress, a trip to the famous Larvotto Beach or a leisurely wander through the gardens that sit just outside the city centre, Monaco’s Jardin Exotique.
For those seeking to fulfil their European summer dreams, check out the best of the French Riviera below, encapsulated in the Cap Estel hotel.
Rooms and suites
First erected in 1899, the main mansion building pays homage to the Belle Époque era with its grandiosity and decor. The stay was refurbished in 2003 to incorporate modernity and functionality into its walls. Accommodation spills over four floors in a series of rooms, each taking advantage of the unrivalled position and proximity to the sea.
Prices for each of the suites vary, starting at approximately A$3,260 per night.
La Mer is waterfront living reimagined, comprised of three bedrooms built into the eastern wall of the peninsula. Overlooking a private beach, each room is swathed in luxuries, including a balcony perfectly positioned for a morning coffee as you watch the waves of the Cap d’Ail bay crash below.
Each bedroom is furnished to resemble an ocean liner’s cabin, taking coastal living to the next level.
Two exclusive suites are perched on the western front lawn of the Cap Estel, overlooking the ragged coastline and coral of a popular snorkelling spot. This accommodation wing is ideal for those who want to immerse themselves in lush greenery and nature and still come home to lavish interiors.
The decor of ‘Le Parc’ is minimal and relaxed, offering a balcony and patio that precede intimate interiors.
Incorporating Tuscan-style architecture into the hotel, ‘Les Jardins’ is built into the hillside gardens of Cap Estel. Positioned higher in elevation than the rest of the accommodation, Les Jardins brings panoramic views of the Mediterranean sea to glorious hotel suites.
Surrounded by breathtaking views, Les Jardins is comprised of six suites. Each contains a bedroom, sitting area and shower with bath. This accommodation wing is ‘an invitation to relax’ within tranquil interiors.
Resident sommelier Emmanuel Da Rocha takes charge at Cap Estel to curate a drinks menu of 350 wines, featuring some of the rarest and finest French drops to be found, mostly selected from the Provence region. Alongside this is a careful curation of fine Italian, Spanish, New Zealand, Australian and South African wine.
Alongside Emmanuel is assistant and catering director Pierre-Marie Ragon. Together the duo operate in a hands-on approach to deliver wine-dish harmony for guests of Le Cap Estel. With a frequently changing menu, both Emmanuel and Pierre use their expertise to choose wines that highlight and invent new flavours in a marriage of dish and drop.
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