Chef Yoric Tièche

Chef Yoric Tièche
Antibes (France)

Pretoria | 12-17 October
Maseru | 19-24 October

Yoric Tièche has been the Executive Chef of the hotels of the Belles Rives Group (Hotel Belles Rives and Hotel Juana), both iconic hotels of the Côte d’Azur in France, since July 2013.
He forged a solid experience during almost ten years at the hotel «Le Meurice» in Paris, occupying the position of Deputy Chef to Yannick ALLENO.
Surrounded by the scents of the neighboring bakery during his early childhood, Yoric turned out to have a distinct passion for the gastronomic world. Thanks to his many travels throughout Asia, Reunion Island and Marocco he has created a unique and essential cuisine.

Q&A

When did you know you wanted to be a chef?
When I was young I used to go at my grandmother ‘s for the holidays. She had a neighbor who was a bread maker and during the summer I helped him in his shop. I liked it and it paved the way when I had to make a choice after middle school.

What was the worst meal you've made and for whom?
I made the worst rice ever, the first time I bought a rice cooker.

What’s your favourite dish?
My favorite dish is pasta because the possibilities of creation are infinite.

Breakfast, lunch, snacks or dinner?
Snack with my kids.

What’s your favourite / most hated vegetables?
I hate steamed endive and I love tomatoes.

What's your favourite music to cook by?
I love U2, it gives me energy.

What would be your favourite destination/country for culinary experience?
I would love to discover Japan because they truly have an authentic culinary culture and interesting technics.

What is your favourite ingredient to cook with?
I like to cook ginger because it brings spice, energy to all kind of dish.

Groupe Belles Rives (Antibes, France)