At the height of the art of living, from its garden seating to swimming pool and bar, the cuisine is intoxicating with is consistency and intimate detail that sets it apart - the simplicity of a smile.
In partnership with the talented Chef Pâtissier Lilian Bonnefoi, elected Best Chef Pâtissier of the French Riviera 2008, Arnaud Poëtte watches over the fire between sky and sea, overlooking the Mediterranean and the Islands of Lérins, a land for the discerning where one may savour delectable rock mullets à l’antiboise, wild sea bass with basil Eden-Roc style, fennel mousseline…

And for a perfect food and wine pairing Xavier Dinet, our Chef Sommelier, will tell you all his secrets.


Restaurant menu

Desserts menu

Wine menu

The restautant Eden-Roc is open everyday from 12:30pm to 2:30pm  and from 7:30pm to 10:00pm
For any reservation, please contact restauration@hdcer.com

Arnaud Poëtte, Chef with an aptitude for anything

“Here, we are not content with satisfying the customer, we give them the happiness and the dream that they have come looking for…”

The warmth of the sun and the Antibes sea spray inspire Arnaud Poëtte to create a delightful and elaborate cuisine with the ultimate respect for the produce he uses and an advanced understanding of the fundamentals of cooking. He possesses an instantaneous creativity and gives his all.

With his natural good nature, generous smile and demanding “father of the family” approach in the way in which he directs his team of 45 “family style”, Arnaud Poëtte is one of these chefs who is outside of the norm because his staff do their best to give back what he has given them.

With the publication of a recipe book which affectionately juggles the inclinations and extreme desires of a demanding elite, Arnaud Poëtte has become a chef with an aptitude for anything. Find his recipes for the stars in the book published by Assouline and penned by François Simon : “Cuisine & Gourmandises de stars”

Lilian Bonnefoi, artiste pâtissier

At the age of 9, he was already helping his uncle place the table flower arrangements for the Frères Troisgros!

An active member of the APRECA (Association des Pâtissiers de Restaurants de la Côte d’Azur) his comprehensive patisserie savoir-faire radiates throughout events, meetings, courses abroad and more… inspired by such magicians as Gaston Lenôtre, Pierre Hermé, or even nearer to him, Christophe Michalak, Chef Pâtissier at the Plaza Athénée (3 Michelin stars) and Stéphane Klein, he is an undisputed master of sugar art, on which he prefaced the publication “Voyage en sucre d’art”.

Despite demanding responsibilities within the Hôtel du Cap-Eden-Roc where he directs a team of 8 pastry cooks and 2 bakers, Lilian Bonnefoi remains adept at improvisation and an outstanding source of ideas.

Voluntarily spreading his industry “secrets”, one can discover some of his best recipes in the publication “Cuisine & Gourmandises de Stars” (Assouline).

Download Arnaud Poëtte’s recipe

To discover all the recipes of the Hôtel du Cap-Eden-Roc, peruse “Cuisine & Gourmandises de Stars” (Assouline), prefaced by François Simon.