Yoric Tièche, the young chef of the Grand-Hôtel Cap-Ferrat

The young chef from Aix-en-Provence, Yoric Tièche, is blossoming in the kitchens of the Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel. His culinary career goes back to his youth and, more particularly, to his holidays spent with his grandmother in the Cévennes. “It’s in old pots that the best soups are made”. The expression takes on its full meaning here because every summer he tasted the pleasure of his grandmother’s Provençal recipes.

The support of his family allowed him to climb the ladder in exceptional restaurants throughout France: Mediterranean cuisine under Alain Llorca at the Negresco Hotel in Nice, bourgeois cuisine under Alain Soliveres at the Taillevent* in Paris and classical haute cuisine for ten years at the Meurice restaurant in Paris, where he was assistant to Yannick Alleno. Chef Tièche has also opened several restaurants in Paris and elsewhere and was awarded the title of “Meilleur chef de Demain” by Gault&Millau in 2016.

Focus on a chef with a beautiful garden

The endless views of the Mediterranean Sea, the charm of the Côte d’Azur, the gardens with their intoxicating scents… stimulate the imagination of Executive Chef Yoric Tièche to create and recreate a variety of flavours for the hotel’s three restaurants. 

At Le Cap, the hotel’s Michelin-starred restaurant, he offers a revisited Provençal cuisine, inspired by his roots, with a contemporary touch and maritime influences. The menus change with the seasons, depending on the finest and freshest products from the local markets and what he picks in the hotel’s garden. It is only since 2021 that the hotel has been committed to sustainability. At the heart of their strategy for the planet, a vegetable garden called “the Chef’s garden” has been created to supply the kitchens with high quality products. And all this, only a stone’s throw away. A joint project between Chef Tièche and General Manager François-Régis Simon, the terraced garden with dry stone walls and olive trees started at 2,000 m² on a 7,000 m² plot. It is bathed in sunshine and swept by the sea breeze on a cliff overlooking the Mediterranean. The new market gardener Lucas Elena grows sunny ingredients that take advantage of the warm climate to stand on the Grand Hotel’s exceptional tables.

Yoric Tièche’s recipe

Consumed as a green vegetable, the pea is actually a legume. Less Saves The Planet points out that legumes are essential for soil fertilization. They allow us to limit the use of chemical fertilisers. This is why this family of foods is a real turning point for our movement.

Rich in protein, fibre and antioxidants, peas are perfect allies for our health. They are also high in iron and vitamin C. If you’re tired of peas and carrots, the chef provides you with his fresh recipe: pea ice cream with garden herbs.

Ingredients for 4 people

• 1kg shelled peas (fresh or frozen)
• 4 candied tomato petals
• 1 sprig of dill
• 1 sprig of mint
• 1 piece of sucrine
• 1 shallot

Step 1 – garnish

1. Remove 200g of peas. Blanch them, then cool them and set aside.
2. Finely chop the shallot. Sort the dill sprigs.
3. Cut the tomatoes into brunoise and set aside.
4. Mix all these ingredients together and sprinkle with a good amount of olive oil and fleur de sel.

Step 2 – cold cream

1. Blanch the remaining peas quickly in boiling salted water.
2. Blend strongly, adding a little of the cooking water.
3. Strain through a sieve and place in a bowl in the ice.
4. Place the whole sprig of mint in the cold cream and leave to infuse.

Step 3 – Presentation

1. Place the cream of pea soup in a bowl.
2. Gently spread the filling over the top and serve quickly.

And there you have it!