Hot off the luxury travel press is the exciting news that chef Yoric Tièche – formerly deputy to Alain Solivéres at Taillevent and Yannick Alléno at the Meurice Hotel – has at last launched his eagerly anticipated summer menu at the Grand-Hôtel du Cap-Ferrat’s Michelin-star Le Cap.
Having announced Tièche’s appointment as the hotel’s new executive chef in May 2017, his truly astonishing new menu features a revisited Provençal cuisine with an array of maritime influences (including stand-out dishes emincé of raw sea bass filet [pictured] and blue lobster roasted in sage butter), since – as he explains – “people travelling to Grand-Hôtel du Cap-Ferrat need to experience the identity of the region through their senses”. Honestly, we couldn’t agree more.
Glug & Chew 