Yoric Tièche, Executive Chef of Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, Receives the Gault&Millau d'Or 2025 for the Provence-Alpes-Côte d'Azur Region

At the helm of the kitchens at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel since 2017, Yoric Tièche passionately crafts a subtle and elegant cuisine d'auteur deeply rooted in the terroir of the Mediterranean, blending marine influences with the richness of Provencal soil.

At Le Cap, the Hotel’s Michelin-starred restaurant, the Chef presents a cuisine inspired by both seafood and freshly harvested produce from the hotel’s kitchen garden, nestled in the hills above Villefranche-sur-Mer. This exceptional garden, bathed in sunlight and benefiting from ideal climatic conditions, serves as the beating heart of his culinary creations.

True to the land and its rhythms, Yoric works closely with his vegetable grower to carefully select ancient and aromatic varieties to cultivate - such as coriander flower, wild fennel, and sweet pansy. These floral and herbaceous touches subtly enhance his dishes, adding delicate punctuation to his compositions. The garden generously supplies the hotel’s restaurants with an array of vegetables and herbs. Some 14 varieties of tomatoes, equally as many eggplants, and a profusion of vegetables are grown to create dishes bursting with the flavours of Provence, offering daring and inspired combinations.

The Chef delights in playing with contrasts and balance. The natural sweetness of fruit is subtly counterbalanced by the acidity of a refined vinegar, citrus zest, a touch of tamarind, or a leaf of sorrel. Signature dishes include evocative creations such as Bastien’s Patchwork of vegetables and herbs, spiced with Kalamata olives and pine nuts. This colourful plate elegantly celebrates the freshness of plants and the richness of Provencal gardens. Another standout dish, the delicately seared filet of red mullet, contisé with anchovy, is paired with a fennel fondant and Camargue mussels - an iodized, aromatic offering that embodies the Mediterranean spirit of the chef’s cuisine.

With a “farm-to-table” approach, Yoric invites hotel guests to join him in his vegetable garden, sharing the space of creation and inspiration while offering a unique sensory experience. Surrounded by the talented Pastry Chef Pierre-Jean Quinonero and Italy's Best Sommelier 2022, Alessandro Nigro Imperiale, Yoric humbly acknowledges that this prestigious distinction is not just his own but a collective achievement. "I am deeply honoured by this award, which celebrates the excellence of a united and passionate team, who work alongside me every day to offer our guests the very best of our region."

With one Michelin star and the Gault&Millau d'Or PACA 2025 award, Yoric Tièche has further cemented his place as one of the great names in French gastronomy. This recognition affirms his demanding, sincere, and generous culinary vision, in harmony with the noble gastronomic tradition of the Côte d'Azur.