Theworld50best Exclusive 2025 / “Our Most Popular Request? A Wooden Board, A Knife, A Tin Of Tuna And Tomatoes.” Sophie Volant On Running The Iconic Hotel Du Cap-Eden-Roc / By Olivia Palamountain / theworlds50best

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Theworld50best Exclusive 2025 / “Our Most Popular Request? A Wooden Board, A Knife, A Tin Of Tuna And Tomatoes.” Sophie Volant On Running The Iconic Hotel Du Cap-Eden-Roc / By Olivia Palamountain / theworlds50best

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From Sharon Stone’s praise to elephant-sized wedding requests, Sophie Volant reveals what it takes to manage one of the world’s most iconic hotels

In 2023, Sophie Volant stepped into the prestigious role of Hotel Manager at the legendary Hotel du Cap-Eden-Roc. Set on the sun-kissed southern tip of Cap d’Antibes, the retreat has been the backdrop for dazzling soirées and star-studded rendezvous for more than 150 years.

In our first edition of a brand new hotelier spotlight series, Volant spills the tea on her glittering hospitality career – from Sharon Stone dishing out compliments, to a jaw-dropping request for an elephant at a wedding, and the insider hack for scoring a stay at the ultra-exclusive resort.

Sophie Volant Directrice Hotel
Sophie Volant has worked at Hotel du Cap-Eden-Roc for nearly 20 years

What inspired you to pursue a career in hospitality?

“Hospitality felt like a personal calling from a young age. I’ve always loved creating moments of joy for others.

Not only was I lucky enough to travel with my family as a child but my father, a proud Burgundian, had a passion for French gastronomy and wine. Watching him host beautiful meals for family and friends instilled in me a deep appreciation for service and the art of hospitality.”

How did your international experience shape your approach to hospitality?

“I didn’t set out to become a hotel manager – I just knew I wanted to travel and see the world. My first experience outside France was at the Oberoi in Bali at 19, where I was struck by the genuine warmth and kindness of the people and their exceptional level of service. In the US, I learned efficiency and the art of clear communication – something we can sometimes lack in France.

These experiences proved invaluable as our guests come from across the globe, with the US accounting for 55-60 per cent of visitors and the UK as our second-largest market.”

What makes Hotel du Cap-Eden-Roc unique?

“For many of our guests, this is more than a hotel – it’s their summer home. Some have been returning for up to 50 years, often to the same room and on the same dates. I remember my first season here, 17 years ago, watching a regular guest arrive. Staff literally jumped into his arms, embracing and laughing.

They’d known each other for 40 years. That family spirit is at the heart of what makes this place extraordinary.”

How personalised is the service?

“We know every detail about our guests’ preferences – whether they prefer to be left alone or to engage fully with staff and other guests. It’s an unspoken understanding built over years of trust.

For those staying longer periods, we create special experiences. We have a ‘resident menu’ that changes every other day, acknowledging that even the finest cuisine can become repetitive during extended stays.”

2023 09 EDEN ROC - PISCINE COUCHER DE SOLEIL 2 (1)
Ocean views from the infinity pool

What’s a must-try dish at Hotel du Cap-Eden-Roc?

“Our signature dish is the Eden Rock-style sea bass – a whole fish cooked in a salt crust with basil mayonnaise, candied tomatoes and fennel mousseline. We learned an important lesson about our menu when we tried removing certain classics because we thought they were too simple. Our guests literally protested: ‘Put it back, I want it – I’ve been eating this for 30 years!’

Any tips on getting a reservation?

“For July and August, securing a reservation can be quite challenging. About 80 per cent of our guests are repeat visitors, and we prioritise their booking dates first. If you contact us in October for a July stay the following year, we might ask you to wait until January. However, booking outside peak season – in April, May, September, or October – is much easier, with greater flexibility in dates.”

What’s the most outrageous request you’ve had?

“One particularly extravagant request was for a live elephant to grace the Grande Allée for a wedding. While we could have made it happen, we declined due to animal welfare concerns and the preservation of this historic space, which has remained untouched for 155 years. Actually, we don’t receive many outlandish requests at Hotel du Cap. Most special requests are quite charming – often involving marriage proposals, where we might hide a ring in a chocolate soufflé.”

Who’s the Giovanni behind Giovanni’s restaurant?

“Giovanni is one of our beloved employees who has been with us for 49 years. He’s Italian and, as we say, ‘the soul of the walls’. When we asked if we could name the restaurant after him, he was so humble and shy that he initially refused, saying, ‘Who am I? You can’t name a restaurant after me.’ But we persisted, and he eventually agreed.”

01 GIOVANNIS JMSordello
Giovanni’s sunsoaked terrace

What’s next for the hotel’s dining concepts?

“We’re set to open a new hotel in Palm Beach as part of the Oetker Collection. Many of our American guests spend winters there and miss their favourite dishes from Eden Rock. During recent summers, we’ve been consulting with our Palm Beach guests about what they’d like to see on the menu. They consistently mention missing our grill restaurant, so we’re having our executive chef, Sebastien Ambroda, and our pastry chef create a menu that brings the classics and favourites from all our restaurants to Palm Beach.”

Do you have a memorable moment that captures the spirit of the hotel?

“During one Cannes Film Festival, Sharon Stone was heading out in a stunning Carolina Herrera gown. As I stood at the entrance wishing guests a beautiful evening, she paused, smiled, and complimented my simple dress, saying, ‘Oh, I love your dress – it’s beautiful!’ Here she was, looking like a movie star – literally – and taking the time to make such a kind gesture.”

HDCER romain Reglade

Built in 1870, Hotel du Cap was originally a private mansion before becoming a hotel in 1889

What does luxury look like for your guests?

“People who don’t know Hotel du Cap might assume it’s ostentatious. But our guests, who travel the world year-round and can afford anything they desire, often work incredibly hard. When they come here, their idea of true luxury is returning to life’s simplest pleasures.

We have cabanas dotted along the rocks above the water, which guests can rent for the day. While we can prepare the most elaborate dishes for them, what many actually request is remarkably simple: a wooden board, a knife, a tin of tuna, and some tomatoes. They find joy in making their own Niçoise salad while sitting by the sea.

What’s the north star for Hotel du Cap??

“Working at Hotel du Cap is a privilege for which we all feel deeply proud. While we’re deeply rooted in the hotel’s history, innovation remains crucial. There’s always something fresh launching that our team needs to master and implement, which keeps everything feeling dynamic.

My only real concern is protecting the history and legacy of this beautiful place. With 550 hoteliers on property, our responsibility is to safeguard the soul of Hotel du Cap-Eden-Roc and pass it on to future generations. That’s something I take very seriously.”

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© Future Publishing TRIP TRACK A.Ş COMPANY INC, ISTANBUL,NEW YORK,ALMATY ,All rights reserved. TURKIYE and U.S.A Wales company registration number 1964433 Thank You For Your Constant Love And Support This Past Year. Here's To Another Amazing Year. SEDAT KARAGÖZ / INTERNATIONAL EDITORIAL OFFICE TRIP TRACK A.Ş ISTANBUL / TURKEY / LEVENT / POL CENTER + 90 0212 942 82 80 +90 541 732 90 64 sedatkaragoz@wmwnewsturkey.com TONY BAR & JENNIFER BAR / New York EDITORIAL OFFICE / 797 / 7th Ave, New York City, New York 10019, U.S.A DEUTSCHLAND UNTERNEHMENS KOMMUNIKATIONS LEITER WERNER SCHMIDT / GERMANY EDITORIAL +49 177 8664756 schmiwe09@gmail.com JANBOLAT KHANAT / FOUNDER / GENERAL DIRECTOR/ REGIONAL MANAGER + 7 702 230 42 17 (whatsapp) KAZAKISTAN / ALMATY OFFICE JANBOLAT KHANAT / ISTANBUL PHONE / +90 507 838 84 38 / KAZAKISTAN EDITORIAL
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