Michelin-starred Le Cap At The Grand-Hotel du Cap-Ferrat, a Four Seasons Hotel re-opens for the season (France)
Executive Chef Yoric Tièche presents his summer menu for the fine dining restaurant Le Cap, featuring a revisited Provençal cuisine with maritime influences |
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Michelin-starred Le Cap At The Grand-Hotel du Cap-Ferrat, a Four Seasons Hotel re-opens for the season (France)
Executive Chef Yoric Tièche presents his summer menu for the fine dining restaurant Le Cap, featuring a revisited Provençal cuisine with maritime influences |
Catégorie : Europe - France - Gastronomie -
Gastronomie
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Yoric Tièche, the new Executive Chef at Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, presents his fine-dining menu for the reopening of the Hotel’s Michelin-starred restaurant Le Cap this month.
A native of Aix-en-Provence, Yoric offers a revisited Provençal cuisine inspired by his roots, with a contemporary twist and maritime influences. Menus will change with the seasons in keeping with the finest and freshest produce from local markets and what he plucks from the Hotel garden. “I’ve never before worked at a property with such a beautiful garden,” he says, musing over the well-tended bounty. “I find it very inspiring. We even have fruit trees!”
Named "Grand Chef of Tomorrow" by the Gault & Millau 2016 and awarded a Michelin star the same year, Yoric draws additional inspiration from La Cuisinière Provençale, a historic cookbook of great renown by French Chef Jean-Baptiste Reboul featuring more than 1,000 Provençal recipes. Tièche loves nothing more than to reinvent these culinary Provençal classics adding his contemporary touch, and employing “the richness of the region” – fresh seafood, meats and local vegetables. “People travelling to Grand-Hôtel du Cap-Ferrat need to experience the identity of the region through their senses,” says Tièche.
With the talented Pastry Chef Gaëtan Fiard - World Champion of Sugar Arts - Yoric Tièche offers a cuisine inspired by the Provençal classics that he likes to revisit. The best local products, from the fishes of the Mediterranean to the freshest vegetables and sun-drenched fruits, seem to be sublimated in his new menu, such as his emincé of raw sea bass filet, fresh orange and spicy red cabbage; the fricassée of lobster with black garlic from Var, sweet and sour young turnips and crispy biscuit; or the infused apricot with verbena, emulsion and verbena sorbet.
The Grand Bleu Chef's Tasting Menu highlights Mediterranean seafood and is proposed daily for dinner at EUR 198.
To pair with Tièche’s cuisine, guests can choose from the Hotel’s rich wine cellar comprising no less than 600 wine references including Château d’Yquem, Château Lafite Rotschild and Petrus while enjoying the lush environment of the garden and spectacular views on the sea.
Live music entertainment completes this memorable moment on the terraces of Le Cap, every evening until September 17, 2017.
Restaurant Le Cap
- Open from June 15 to September 17, 2017
- Dinner service only from 7:30 to 9:30 pm daily
- Reservations at +33 (0)4 93 76 50 26 or lecap.capferrat@fourseasons.com
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