Dr. Oetker invented baking soda in 1891.
And in was from the growth and sales of that first invention that, generations later, his family founded the Oetker Collection, a collection of six hotels around the world.
There’s one in Baden-Baden which we visited in Germany last year. There’s Le Bristol in Paris and Château Saint-Martin in Vence. There’s Palais Namaskar in Marrakech (they have a helicopter service that picks you up from the airport and flies you straight to the hotel – how awesome is that?). Le Bristol Abu Dhabi opens next year.
And then there is Hotel Du Cap Eden Roc.
This is not a painting, but a window inside the hotel.
It’s perched at the tip of Antibes (aka Cap d’Antibes) and it’s straight out of a dream.
That applies to the food as well.
Lunch at Eden-Roc Restaurant.
Three choices: buffet-style, a la carte, or both. Do the mix – buffet as an appetizer and a la carte for mains and desserts.
Save room for the whole fish, their signature sea bass roasted “Eden Roc” style with basil. We split this and it was more than plenty. Ridiculously perfect. It was plated tableside with fennel mousseline and tomatoes simply cooked in their own juices.
And then, dessert! All red berries, frais de bois included. Open…
I wish I could take this dessert back with me to NYC. Simple, and yet so memorable. Okay, this is how it works. Two parts. Jasmine tea-infused cream and fresh mangoes. The mangoes are sliced in thin, even rounds. A dab of the Jasmine whipped cream in the middle. Fold the mango slice over to form a cone, plate and repeat.
A pot of tea (they serve Dammann Frères) and petit fours to finish.
Post-lunch. Head to the downstairs for iced tea and lounge around the saltwater pool?
It’s very warm today.
We could take a dip into the ocean and float around without a care in the world. And did I mention? There’s even a trapeze if you’d rather swing off into the sparkling sea…[photos 3, 5, and 12 via]