Easter at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel

Inspired by the legendary façade of Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel that has graced the Saint‑Jean‑Cap‑Ferrat peninsula since 1908, Pastry Chef Pierre-Jean Quinonero presents a spectacular chocolate egg that pays homage to the property’s timeless silhouette overlooking the Mediterranean.

Meticulously reinterpreted in three dimensions, the piece captures the palace’s instantly recognizable lines, celebrated for its immaculate white exterior and Belle Époque elegance. Through masterful chocolate craftsmanship and subtle contrasts of two refined cacao tones, Chef Quinonero translates the architecture’s depth, relief, and light into an edible sculpture of rare finesse.

At the heart of this architectural interpretation is a hidden treasure: a delicate chocolate egg embossed with patterns symbolizing the four seasons: spring, summer, autumn and winter. At its centre, the egg contains chocolate fries, a playful surprise to amaze children and adults alike. Each floor then reveals its own signature aroma:

• Sicilian pistachio and orange blossom caramel - a smooth and generous praline, enhanced with toasted notes for a long and elegant finish
• Piedmont hazelnut and Menton lemon caramel - a warm, round and enveloping praline, paying homage to a rare and exceptional variety, all enhanced by the unexpected brightness of Menton lemon
• Peanut/pecan praline and vanilla caramel - a subtle harmony between intense cocoa and delicate sweetness, the pure expression of indulgence

Driven by both playfulness and innovation, the Chef transforms the traditional Easter egg into a fully modular creation. Thanks to a clever system of detachable tiers, each level can be enjoyed independently, inviting guests to savour the experience layer by layer. Beneath the base lies a delicate assortment of chocolate mendiants, offering an additional moment of indulgence. Each of the three tiers reveals its own personality, its own texture, and its own flavour story where praliné, crispness, smoothness, and crunch coexist in perfect harmony.

The Easter Egg is priced at EUR 120, and available by reservation only. Eggs can be collected from March 27 to April 5, 2026, by appointment at the hotel.

For information and reservations: 04 93 76 53 65 - restaurant.capferrat@fourseasons.com.

Easter Brunch

The Hotel will host its traditional Easter Brunch on Sunday, April 5, 2026, from 12:30 to 3:30 pm on the Terrasses de La Véranda.

This elegant occasion opens with a generous selection of seasonal hors‑d'œuvre, followed by a live cooking station and a refined dessert buffet conceived by Pastry Chef Pierre‑Jean Quinonero. Head Baker Paul Hervé’s natural sourdough creations and artisanal viennoiseries bring an additional layer of authenticity and character to the experience.

Families will enjoy a day enriched with musical entertainment and activities designed for younger guests. Children will be welcomed by a friendly mascot and captivated by magicians, creative workshops, and a dedicated face‑painting corner, transforming the occasion into a playful and imaginative experience. The afternoon culminates in a joyful Easter Egg Hunt at 3:00 pm, offering a delightful moment of excitement against the serene backdrop of the Mediterranean.

EUR 160 per adult (beverages not included) and EUR 80 per child (up to 12 years old).

Reservation required at: 04 93 76 53 65 - restaurant.capferrat@fourseasons.com.