Gourmet restaurant on the Côte d’Azur
La Table du Cap Estel
Situated on the ground floor of Cap Estel’s splendid Manor House, La Table is a hidden gem. In its refined interior, each detail resonates with Chef Kévin Garcia’s outstanding cuisine. With black and white marble, Greek columns, a striking chandelier and large bay windows looking out over the sea, the atmosphere is both majestic and intimate.
This unique setting, located in Èze, offers a sensory experience where fine gastronomy embraces the natural beauty of the Côte d'Azur.
On long summer evenings, La Table spills out onto the terrace, within touching distance of the sea. The breeze caresses immaculate tablecloths as scents of cooking mingle with the sea air. Gazing out at the boats gently slipping over the horizon, time seems to disappear.
Kévin Garcia: Excellence passed down, inspiration to be shared
Kévin Garcia was born in Wattwiller, Alsace. He grew up at a crossroads of culinary traditions, soaking up the generous local spirit and the vibrant flavours of Spain, his father’s homeland. Passionate about food from an early age, he learned his trade at prestigious establishments, from JY'S in Colmar to L'Atelier de Joël Robuchon, before joining Le Pré Catelan where he worked under Chef Frédéric Anton.
In 2018, he took up the reins of Le Jules Verne, at the top of the Eiffel Tower, where he achieved a second Michelin star in 2024. In 2025, he chose Cap Estel as his new canvas, with all the flavours of the Mediterranean as his palette, aiming to establish La Table among the leading gastronomic attractions of the Côte d'Azur.
Kévin Garcia’s Cuisine: A Marriage of Precision and Emotion
In this setting where nature and dining converse, Kévin Garcia’s cuisine seeks to be an extension of the surrounding environment. The creation of each dish is based on a subtle alchemy between precision cooking, full flavours and finely balanced textures.
Culinary techniques bring the very best out of the ingredients without altering their nature. Mackerel is smoked to enhance its salty sea notes, served alongside a smooth ajo blanco and set off against fresh melon and a touch of verbena. As for the fish of the day, it is naturally prepared and complemented by a dashi stock that accentuates its umami, while the grilled rice cream adds roasted notes, contrasting with the depth of the Ossetra caviar.
Gastronomy Deeply Rooted in its Terroir
At the heart of his approach, Kévin Garcia gives a vital role to aromatic herbs, which lend structure to each creation. He has worked hand in hand with Cap Estel’s gardener to develop a kitchen garden where tarragon, summer savory, lemon thyme and wild fennel enrich the identity of his dishes. A meat jus is livened up by the distinctive flavour of lovage, a fish harmonises with the aniseed freshness of fennel, and a basil infusion magnifies the sweetness of a sun-drenched tomato.
Emotion Above All
While technique plays an essential role, Kévin Garcia follows his instincts. His creations spring from emotions, memories, or scents picked up on a stroll by the sea. Wrapped in the warmth of a fig tree basking in the sun, he imagines subtle flavour combinations with roast new potatoes.
Behind each creation is a story, an authentic sensory experience. The names are kept short, letting the flavours express themselves in a finely choreographed dance. A fish is grilled to perfection, a jus is simmered down to just the right intensity, and a herb is picked to reveal the essence of a dish.
Through his menu ‘Cap Méditerranée’, Kévin Garcia has woven his culinary art into the fabric of Cap Estel – a place where the tides and sunlight dictate the rhythm. Here, he serves up his precise, instinctive gastronomy with seamless technique and pure emotion. A cuisine that seeks not to impress, but to connect.
