After 6 years of construction, The Maybourne Riviera emerges from the rocky peninsula of Roquebrune-Cap-Martin and is now open for business. Forging its way into the glistening Mediterranean Sea, the hotel combines extreme architecture and gastronomy as well as Mediterranean art of living. Designed by Jean-Michel Wilmotte and inspired by Eileen Gray and Le Corbusier, the hotel peers out from the cliff and suspends above the water almost as if its is floating.

This technical project features 20 brand new rooms in the hotel built directly on the cliffside. Four “cave rooms”, built on concrete slabs inserted into the rock, were created, along with 15 new luxury suites overlooking the Principality as well a spa, and an indoor and outdoor pool. In terms of gastronomy, executive chef Andrea Moscardino works with local treasures from the Côte d’Azur, favoring responsible fishing through the recipes of Mauro Colagreco,. The menu is inspired by the rhythm of the sea over the seasons. Sent from the open kitchen, the plates oscillate between a langoustine tartare and Osciètre caviar, a matured red tuna belly (the restaurant has its own fish maturation room, the only one in France), a blue lobster with black cabbage or a seafood millefeuille flavored with Nori seaweed and drizzled with caramel sauce.