Yoric Tièche, Gault&Millau d'Or 2025 for the PACA - Corse - Monaco region
The head chef at the Grand-Hôtel du Cap-Ferrat, Saint-Jean de Cap-Ferrat, was named Gault&Millau d'Or at the Gault&Millau Tour PACA - Corse - Monaco.
" Tomorrow we'll be sharing it with our teams, with great joy, happiness and sincerity ! "Yoric Tièche, chef at Le Cap restaurant in the Grand-Hôtel du Cap-Ferrat (4 toques) was named Gault&Millau d'Or at the Gault&Millau Tour PACA - Corse - Monaco. The event was held on Monday April 28 at the Hyatt Regency Nice Palais de la Méditerranée.
A house that cultivates excellence
Since 2017, Yoric Tièche has been at the helm of the kitchens at this iconic Riviera address. A seasonal establishment that offers its teams a winter breather: " The break allows us to reflect on what we've done and what we're going to do. We try to set our standards a little higher year after year ".
This quest for high standards is also embodied in the Grand Hôtel's vegetable garden, which was initiated during the health crisis and has since become a veritable source of inspiration: "Today , we have two market gardeners who do an incredible job, and of course this is reflected on a daily basis in the plates and in the creative process ".this closeness to the land, respect for the seasons and working hand-in-hand with local producers nurture a cuisine with marine influences, inspired by Provençal specialties. The interviewers were particularly impressed by the Mediterranean mullet, carabineros and artichoke, or by the flagship summer dish featuring tomato, peach and eggplant.
A distinction in continuity
For Yoric Tièche, this award is part of an already long history with the Yellow Guide: first "Cuisine de la mer" title ten years ago, Grand de Demain in 2016, then the fourth toque at Cap Ferrat, right up to this Gault&Millau d'Or 2025, received as an additional step in a journey built with patience. " I often explain that you have to give yourself time, get trained, make your mark in a restaurant, have long-term ambitions and try to find consistency ".
A vision of the profession that goes beyond the kitchen. " As Gault & Millau put it, it's the four aces, a fine definition of the four skills that bring a restaurant to life: the cook, the pastry chef, the restaurant manager and the head sommelier. True to his approach, the chef insists on the importance of consistency, teamwork and humility: "We're going to continue to do our job sincerely and seriously. We're very happy to have it, when it's our friends who have it I'm very happy for them, but tomorrow it's me, and I'm happy for myself and my teams! "
