Be transported to a glamorous bygone era the moment you set foot in this jewel-box of a hotel, a Belle Époque masterpiece that features jaw-droppingly ornate architecture designed by Gustave Eiffel — yes, the very same person that designed that quite famous Parisian monument you might have heard of.
Towards the back of the hotel and onto the sun-drenched terrace you'll find the restaurant which has begun a new chapter under chef Yannick Alléno's watch: a man whom practically everything he touches turning to Michelin: case in point his turn at Le Meurice, Le 1947 at Cheval Blanc and L'Ábysse to name but a few.
The restaurant is helmed by the legendary Yannick Alléno: a man whom practically everything he touches turns to Michelin.
Image credits: @hotelhermitagemc
A vision of snow-white linens, wrought iron chairs, and orchids complement the cerulean sea backdrop and the restaurant's infectious buzz. Each plate is a celebration of the Mediterranean's finest, treated with respect, perfectly plated, and interesting enough to be worthy of a conversation in its own right. Highlights include the turbot, steamed to a fine art, with its seaweed marmalade turning it into an umami explosion, and the Lebanese ice-cream moreishly laced with orange blossom, salted pistachio, and candied orange.
Allez-y!
