Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel Launches “Sweet O’Clock” – A Refined Pastry Ritual Featuring an Exclusive Collaboration Between Pastry Chefs Pierre-Jean Quinonero and Nicolas Lambert

This summer, Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, unveils Sweet O’Clock, an elegant new afternoon ritual celebrating haute pâtisserie at its finest. Conceived by Executive Pastry Chef Pierre-Jean Quinonero, this exclusive gourmet moment showcases seasonal creations crafted with precision, finesse, and the region’s finest ingredients.

From July 26 to August 24, 2025, Sweet O’Clock will bring together two internationally acclaimed pastry chefs in a rare and inspired collaboration. Pierre-Jean Quinonero joins forces with Nicolas Lambert, acclaimed Senior Executive Pastry Chef at Four Seasons Resort Dubai at Jumeirah Beach, to present a symphony of desserts served daily on the panoramic terraces of Le Bar and La Véranda. In addition, the duo unveils two signature desserts available exclusively at the Michelin-starred Le Cap and at the iconic Club Dauphin.

Set against the luminous backdrop of the Mediterranean coast, this afternoon indulgence invites guests to embark on a multi-sensory journey through pastry artistry. Highlights include:

• Peach Verbena Entremets – a delicate mousse infused with verbena, layered with white and yellow peach compote and almond sponge
• Strawberry Pistachio Orange Blossom Kunafa Tart – a nod to Middle Eastern flavours in an exquisite interpretation of the classic pastry
• Vanilla, Pecan and Caramel Choux – combining rich, silky fillings with crisp textures in perfect harmony

For the signature restaurant Le Cap, the chefs have created Le Cap Soufflé, a poetic ode to summer: lavender-scented soufflé with fig and raspberry, hazelnut sablé, fig marmalade, fig leaf cream sweetened with lavender honey, and a house-made raspberry-fig sorbet. A refined, resolutely Mediterranean dessert available exclusively for EUR 34.

At Club Dauphin, the chefs present Harmonie Abricot Vanille, a refreshing frozen composition of vanilla ice cream, roasted apricots, almond-thyme crumble, apricot coulis, and delicate almond crisps – the perfect sweet moment beside the hotel’s legendary infinity pool (EUR 20).

Nicolas Lambert, recognized by Gault & Millau and The World’s 50 Best Restaurants, shares with Pierre-Jean Quinonero a singular vision of pastry: exacting, inspired, and anchored in seasonality. Their creative synergy is evident in every detail of this ephemeral menu – a celebration of generosity, flavour, and nature’s finest rhythms.

Sweet O’Clock by Chefs Pierre-Jean Quinonero and Nicolas Lambert

• July 26 – August 24, 2025
• Served al fresco beneath the pine trees or on the terrace, daily from 2:00 to 6:00 pm
• EUR 60 per person includes: a pre-dessert, seasonal biscuit, artisanal viennoiserie, a signature pastry of choice, and a chilled house infusion.
• Reservations: restaurant.capferrat@fourseasons.com or 04 93 76 53 65