Asian and South American flavors can be enjoyed all summer long at the Bar du Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel.
Chef Yoric Tièche reinterprets the Japanese bar concept “Izakaia” with an all-new menu of shareable dishes with a nod to Japan and Peru, accompanied by house sake cocktails.
A new “Izakaia” menu blending Asian and South American flavors is offered daily on the bar’s terraces for aperitif and dinner. The name “Izakaia” was chosen in reference to Japanese bars that serve a variety of small dishes to accompany a drink. Dishes to share with family and friends, accompanied by a collection of house cocktails and sakes to enjoy in the enchanting gardens of the Grand Hôtel, facing the sea. Saint-Jean Cap-Ferrat, July 23, 2019 – Chef Yoric Tièche and his team have come up with a new gastronomic experience to discover all summer long, at the bar of the Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel.
Chef Yoric Tièche has chosen the finest local produce to create this new menu, a nod to Asian and Peruvian cuisine. The menu features a selection of traditional Japanese dishes, such as Osaka Okonomiyaki, a cabbage pancake with dried bonito, as well as Wolf Ceviche with Tiger Leche, Raw Yellowtail Slices with Tiger’s Milk Sauce, Chicken Yakitori with Anticucho Sauce and, for dessert, the famous iced mochi.
To accompany these exotic flavors, cocktails have been specially designed by Peruvian barman Frank Carcamo, using homemade ingredients such as “Wasu Sour” with wasabi syrup, “Sakura” made with rose syrup, champagne, sake and apple juice, “Saketini” with sake and Noilly Prat, and “Pisco Nikkei”, combining Pisco with yuzu, lime and garden cardamom.
To complete the experience, musical entertainment and a program of live musicians will enliven the bar’s terraces every evening in July and August.
Izakaia” summer menu
Available every evening on the bar terraces, from July 6 to August 31
From 5.30 pm to 10.30 pm
Information and booking: 04 93 76 53 65
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