A day along the Riviera can finish with a meal that tells its own story about the region and the people behind the bottle. Grand-Hôtel du Cap-Ferrat has introduced The Grand Cru Table, a series of guided wine dinners with beverage director Alessandro Nigro Imperiale.
A day along the Riviera can finish with a meal that tells its own story about the region and the people behind the bottle. Grand-Hôtel du Cap-Ferrat has introduced The Grand Cru Table, a series of guided wine dinners with beverage director Alessandro Nigro Imperiale.
The hotel combines selections from distinguished producers with a bespoke menu by chef Yoric Tièche. The experience is a reservation-led dining occasion, separate from any boating or marina arrangement.
Wine through several vintages
A vertical tasting compares wines from the same producer or vineyard across different years. The format can reveal changes in character and maturity that are harder to appreciate through isolated glasses.
Nigro Imperiale provides context for the selections, making the evening more like a guided exploration than a routine restaurant pairing. Individual wines and availability depend on the scheduled dinner.
A menu built for the setting
The chef's dishes are developed to accompany the tasting rather than simply appear beside it. A small gathering in the Salon des Collections creates a different atmosphere from a busy terrace.
Guests should confirm dates, food preferences and the current booking terms with the hotel. A published programme does not establish an open table on every evening.
Plan a safe return
A Riviera boating outing and a wine dinner require separate transport arrangements. The skipper and anyone driving should plan an alcohol-free role rather than improvise after the meal.
LBG uses the hotel's official image and announcement for this specific dining series. The article describes hospitality, not a berth or tender service.
Source
press.fourseasons.com