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Le Bar at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel Launched Izakaia Pop-up Menu


Taste the best of Asian and South American cuisine with Izakaia pop-up menu at Le Bar at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel.

Taste the best of Asian and South American cuisine with Izakaia pop-up menu at Le Bar at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel. Specially crafted by Executive Chef Yoric Tièche and his team, the new pop-up menu is designed to recreate an experience in an Izakaia, a Japanese bar traditionally frequented after work for drinks and an informal bite.

The newly launched Izakaia menu combines much-loved Japanese dishes with South American favourites in a tapas-style offering that is perfect for sharing. The menu is crafted with locally sourced ingredients and features an array of appetising dishes including Okonomiyaki, a Japanese savoury pancake that bursts with flavours and textures, prepared at Le Bar with cabbage and dried bonito; Chicken Yakitori, grilled skewered chicken served with anticucho sauce made with ají panca (Peruvian red pepper), rice vinegar, sake and grape seed oil; and a creamy spicy Tuna Tartar with deep fried saffron-infused rice served on an aromatic shiso leaf.

Taste the best of Asian and South American cuisine with Izakaia pop-up menu at Le Bar at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel.

Perfect for summer is the refreshing Seabass Ceviche made with locally caught amberjack and tiger’s milk, an invigorating citrus-based marinade featuring lime, red onion, chilli, coriander and garlic.

To complement the dishes, Chief Barman Frank Carcamo has come up with delicious cocktail ideas that bring out flavours and textures from his native Peru. Le Bar’s dishes are served alongside creative sake-based cocktails exclusively prepared with junmai genshu, a premium handcrafted sake with a rice-polishing ratio of 40 percent, which lends the beverage a distinctive and delicate taste.

Guests can choose from four cocktails, three of which are sake-based, while one features pisco, the national spirit of both Peru and Chile: Saketini, made with sake and Noilly Prat, one of the world’s finest dry vermouths; Sakura, prepared with sake, rose syrup, grapefruit juice and champagne; Wasu Sour, which features sake and homemade wasabi syrup; and Pisco Nikkei, a zesty summer drink made with pisco, yuzu, lime and cardamom. Junmai daiginjo, the highest grade of sake with a rice-polishing ratio of 45 percent, is also available by the glass.

Unwind and relax after work with Le Bar’s delicious cocktails that are crafted by Chief Barman Frank Carcamo.

The Izakaia Menu and cocktails are served on Le Bar’s elegant terrace, which looks out towards the glistening waters of the French Riviera. Surrounded by lush gardens and accompanied by live music that plays most nights, the bar is the perfect spot to unwind over a casual drink or a meal in refined yet laid-back surroundings.

Le Bar at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel’s Izakaia Pop-up Menu is available daily until August 31, 2019 from 5.30 PM to 10. 30 PM. For more information or reservations, please kindly call +33(0) 4 93 76 53 65 or e-mail restaurant.capferrat@fourseasons.com .

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