With seafood sourced straight from the Mediterranean and an abundance of fresh local produce grown beneath the bright Provençal sun, our culinary team is often spoiled for choice. That’s why we work closely with nearby farmers and suppliers to deliver the highest quality menus for every event. Let us create a unique culinary experience just for you.


Wine, the nectar that bonds people since the dawn of history, has always been my reason for travelling and exploring the world. I share today with our guests the gems of the Mediterranean coast, certainly with an Italian accent.

Alessandro Nigro Imperiale Head Sommelier

Our Team

Yoric Tièche, Executive Chef

Yoric Tièche

Executive Chef
As Executive Chef, Yoric Tièche oversees all the restaurants and banquet functions at the Hotel. Originally from Aix en Provence, Chef Tièche draws his inspiration from his Provençal roots. Awarded one Michelin star, his elegant and contemporary cuisine offers the best of the Mediterranean and Provençal regions.

“The French Riviera is a paradise for food lovers. The rich soil, bathed by the Mediterranean sun and the sea, is my never-ending source of inspiration to offer guests the most authentic essence of our local cuisine.”

Florent Margaillan

Executive Pastry Chef
Since joining the team in June of 2018, Chef Florent Margaillan – one of the top talents in the French pastry industry – has redesigned the dessert menus for the Hotel’s three restaurants. Having earned positions in illustrious hotels around the world including Four Seasons George V in Paris, he’s a true gourmet at heart. His creations reflect his personality: passionate, dynamic and creative.

“I want to give our guests something that they can’t experience anywhere else.”

Our experienced team can help plan your event. 33 (0) 4 93 76 50 50 Get in touch