International
Yoric TIÈCHE
Chef : 1 restaurant
Yoric Tièche got his start in the bakery:"During the vacations, when I was staying with my grandmother in the Cévennes, I used to help out in the bakery next door, where I rolled croissants," he recalls. After taking a baccalauréat and a BTS in hotel and catering management at the Lycée Hôtelier in Marseille, at the age of 20 he landed his first position in the kitchen at Le Clos de la Violette, in Aix-en-Provence, working alongside Jean-Marc Banzo, where he stayed for two years.
"I've worked with four great chefs, each of whom has had an impact on me in their own way," explains Yoric Tièche. Alain Llorca, at the Negresco, where Yoric discovered the kitchens of a palace and banquets. He then moved to Paris to work at Le Taillevent with Alain Soliveres, one of his mentors. He then joined Yannick Alléno at Le Meurice."I arrived there in 2005 as chef de partie to end up assistant chef, in 2013."
This child of the South then returned to his homeland, where he was entrusted with the management of the kitchens at the Belles-Rives and Juana hotels in Juan-les-Pins. In 2016, Gault&Millau awarded him 3 toques at La Passerelle (the Belles-Rives restaurant) and named him Grand de Demain. In June 2017, he took over from Didier Aniès at the Grand-Hôtel du Cap-Ferrat. His restaurant Le Cap was awarded 2 toques in its first season, followed by a 3rd the following year, and even a 4th in the 2023 edition of the Guide Jaune. Yet another accolade for a cuisine that finely blends marine flavors and inland produce.
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A chef, Yorick Tièche, and a market gardener, Bastien Bosio, in the service of taste
In the midst of his confinement and wondering how to develop his cuisine and his profession, the idea of a vegetable garden came to chef Yoric Tièche. It is now essential not only to his cooking, but also to his personal balance.Our partners
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