Grand-Hôtel du Cap-Ferrat has introduced The Grand Cru Table, an intimate wine-dinner series led by beverage director Alessandro Nigro Imperiale. Each evening uses a vertical tasting of prestigious wines to explore how a vineyard and vintage evolve over time.
The setting is the hotel's Salon des Collections on the French Riviera, with a bespoke menu by chef Yoric Tièche. The programme is aimed at people who want a guided encounter with wine rather than a standard bottle list.
A vertical tasting tells a longer story
Guests are introduced to a selection of vintages from distinguished Grand Cru producers. Tasting related wines across years makes changes in character and maturity easier to understand.
Nigro Imperiale provides context around origin, terroir and the individual bottles. His role is central to the experience rather than simply presenting the wine after food is served.
A Michelin-starred kitchen contributes
Chef Yoric Tièche creates a menu intended to interact with each pour. His Mediterranean approach provides a regional frame around the international wine selection.
The dishes are planned as pairings rather than an unrelated tasting menu. Guests should confirm the current food and wine programme when choosing an evening.
An intentionally small group
The Grand Cru Table is designed for a limited number of guests, encouraging conversation and questions. The intimate format is part of the distinction from a large public tasting.
Booking should confirm places, pricing and the particular vintages to be served. Those details may vary between dinners in the series.
A Riviera excursion beyond the marina
For visitors on the Côte d'Azur, the series provides a shore-based experience at a landmark hotel in Saint-Jean-Cap-Ferrat. It connects wine, cuisine and a setting associated with the French Riviera.
The announcement establishes an exclusive series rather than a daily drop-in wine bar service. Travellers should secure dates directly with the hotel.
