Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Yoric Tièche, Gault&Millau d'Or 2025 for the PACA - Corse - Monaco region

Yoric Tièche, Gault&Millau d'Or 2025 for the PACA - Corse - Monaco region

Nell Giroir | 4/28/25, 3:33 PM
Disable your adblocker

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! "

Disable your adblocker

These news might interest you

Christopher Coutanceau en 5 plats
News & Events
Christopher Coutanceau en 5 plats
Le chef Christopher Coutanceau se dévoile à travers 5 plats marquants de son restaurant situé à La Rochelle, où la mer occupe une place prépondérante.
Les chefs font leur rentrée : 7 nouveaux projets à découvrir
News & Events
Les chefs font leur rentrée : 7 nouveaux projets à découvrir
La période estivale se termine et la rentrée pointe le bout de son nez. Transmission de restaurants, fin de travaux, nouveau nom… Les chefs font aussi leur retour, avec de nombreux changements à venir.
Sofitel Le Scribe Paris Opéra, vitrine de l’art de vivre à la parisienne
Hotels & Bed & Breakfast
Sofitel Le Scribe Paris Opéra, vitrine de l’art de vivre à la parisienne
Chaque mois, Gault&Millau vous plonge dans l’histoire d’un grand palace parisien. En août, direction le Scribe Paris Opéra, incarnation du chic haussmannien et de l’appartement parisien rêvé.
Les restaurants chinois en France sélectionnés par Gault&Millau
News & Events
Les restaurants chinois en France sélectionnés par Gault&Millau
La gastronomie chinoise se fait une belle place en France grâce à quelques adresses remarquables. Voici notre sélection des meilleurs restaurants chinois à découvrir.
Ces ouvertures de restaurants à ne pas manquer à la rentrée
News & Events
Ces ouvertures de restaurants à ne pas manquer à la rentrée
Entre ouvertures très attendues et nouveaux concepts originaux, tour d’horizon de nouvelles tables qui feront de la rentrée un moment gourmand… et surtout plus agréable à passer !
L’après-été : comment la filière viticole s’adapte aux vendanges précoces ?
News & Events
L’après-été : comment la filière viticole s’adapte aux vendanges précoces ?
Traditionnellement, les vendanges se font au début de l’automne, entre fin septembre et fin octobre. Mais, à l’instar des mirabelles ou du blé, il semblerait que les récoltes de la filière viticole se voient avancer de quelques jours, voire semaines…
Become Partners