" 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! "
News & Events
Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).
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