Hello Monaco Winter 2018–2019 HelloMonaco #05 Winter 2018–2019 - Page 79

Yoric Tièche, Four Seasons Grand-Hôtel du Cap-Ferrat Born in nearby Aix-en-Provence, revered executive chef Yoric Tièche has Provençal flavours running through his veins. Last summer, Tièche took over the cuisine at this extravagant Riviera palace. No doubt the hotel’s dreamy views, over the landscaped gardens towards the Mediterranean Sea, played their part in inspiring Tièche’s surf-and-turf dish: Roasted Turbot roasted with Lardo di Colonnata, artichoke and octopus fricassee. Produced in the white-marbled Apuan Alps, the Lardo di Colonnata is a type of salumi made from pork lard that is aged in a garlic-rubbed, marble basin. «I finished off the dish with basil leaves fresh from our kitchen garden», says Tièche. Four Seasons Grand-Hôtel du Cap-Ferrat, 71 Boule- vard du Général de Gaulle, Saint-Jean Cap-Ferrat; +33(0)4 9376 5050; www.fourseasons.com Hello Monaco Winter 2018–2019 / 77