New chapter for Cap Estel with Kévin Garcia
On April 18, 2025, Kévin Garcia will take charge of the Cap Estel kitchens. A new page opens for this exceptional Côte d'Azur address, following the departure of Patrick Raingeard.
Thirteen years after the arrival of Patrick Raingeard, the emblematic Èze-Bord-de-Mer address changes hands. Awarded 3 toques under his direction, Cap Estel is now entrusting its kitchens to Kévin Garcia. Kévin Garcia, who has worked with some of the world's finest chefs - from Joël Robuchon to Frédéric Anton - is now responsible for the menu at La Table de Cap Estel, as well as at Le Ficus, the restaurant's summer menu.
An itinerary forged in excellence
Originally from Alsace, Kévin Garcia trained in some of the world's finest establishments. He worked in the kitchens of Jean-Yves Schillinger in Colmar and Joël Robuchon in Paris, before joining Frédéric Anton at the Pré Catelan. He continued his career at the top of the Eiffel Tower, where he became Executive Chef at Jules Verne. It was in this succession of exceptional establishments that he refined his approach to culinary cuisine, which is demanding, direct and ? His cuisine is based on the precision of gesture, the power of taste and the evocation of Mediterranean fragrances.
Cooking to the rhythm of the South
at Cap Estel, Kévin Garcia takes charge of the two in-house restaurants: firstly, Le Ficus, a friendly summer restaurant open 7/7 from April 18, 2025, and then La Table du Cap Estel, which opens on April 29. A double signature conceived with the same logic in mind:"I want each plate to tell the story of the Mediterranean, its products and its fragrances. I can't wait to show Cap Estel guests what I've imagined for this exceptional establishment," he confides.
at the Table du Cap Estel, he creates clear, precise dishes, punctuated by the seasons and enriched by the herbs grown by the estate's gardener. The techniques he employs are at the service of the product, without excess, in a spirit of simplicity. Mackerel, for example, is smoked to reveal its iodized notes, accompanied by ajo blanco and melon, enhanced by verbena. Other dishes evoke the Côte d'Azur terroir, such as a fish of the day in a dashi broth, accompanied by grilled rice cream and caviar.
At Le Ficus, it's all about sharing, summer and sunshine. Grilled fish, wood-fired vegetables, roasted meats and generous salads are served on the terrace, between sea and pool. A relaxed cuisine, true to the spirit of the place, where the table becomes a moment in itself. "His talent, personality and vision perfectly match the spirit we want to instill in our restaurant," says Elisabeth Moraglio, head of the restaurant. "Kévin will be able to uphold the values of excellence and authenticity that characterize Cap Estel, while bringing his own personal signature to the table."
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