Autumn Brunch at Grand-Hôtel du Cap-Ferrat, A Four Seasons hotel

Published on : Monday, August 27, 2018

cq5dam.web.press.400.keepaspectratio (1)To extend the summer a bit longer and enjoy quality time with family and friends under the warm Mediterranean sun, the Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel reinstates its Sunday Brunch for the entire month of September 2018, with the possibility to combine it with a treatment at the Spa.

 

In the elegant setting of the Hotel’s chic bistro La Véranda, or weather permitting on the panoramic terrace with sea view, the Sunday Brunch provides an elegant buffet-style experience highlighting delectable sea and Mediterranean terroir specialties prepared by Michelin-starred Chef Yoric Tièche, such as oysters and mussels from coastal France, Italian antipasti, and an array of salads, breads, roasts, hot pots, cheeses. The dessert section offers many opportunities to sample the delicious creations of the Hotel’s new Pastry Chef Florent Margaillan, including a fig and raspberry tart and chocolate hazelnut rocher.

 

To accompany their meal, guests can create their own Bloody Mary and enjoy a selection of fine wines and cocktail creations.

 

Before or after the brunch, the Hotel offers the possibility to add a Sunday Spa ritual consisting of a 30 minute scalp, neck and shoulder massage, to indulge into pure relaxation. Kids also have their dedicated Spa menu and may choose a 30 minute Gourmet Fruit Facial or a 30 minute Fruit Body Treatment.

 

The Autumn brunch is proposed every Sunday in September, from 12:00 noon to 3:30 pm. The brunch includes buffets of starters and desserts, together with a main hot dish to choose, and a Bloody Mary open bar.

 

Brunch

EUR 90 per person excluding beverages
EUR 45 per child under 12 years old
Complimentary for children under 5 years old
EUR 70 extra cost per person apply to access the Club Dauphin pool facilities for the afternoon

 
Brunch and Spa

EUR 160 per person including brunch and a 30-minute Spa ritual treatment.

 

Source:-Four Seasons

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