{"id":58033,"date":"2020-12-13T16:39:47","date_gmt":"2020-12-13T15:39:47","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/2020\/12\/how-the-pandemic-forced-top-riviera-chefs-to-reinvent-their-menu\/"},"modified":"2020-12-13T17:49:13","modified_gmt":"2020-12-13T16:49:13","slug":"how-the-pandemic-forced-top-riviera-chefs-to-reinvent-their-menu","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/en\/2020\/12\/how-the-pandemic-forced-top-riviera-chefs-to-reinvent-their-menu\/","title":{"rendered":"How the pandemic forced top Riviera chefs to reinvent their menu"},"content":{"rendered":"\n

For Michelin-starred Chef <\/strong>Yoric Ti\u00e8che and p\u00e2tissier Florent Margaillan, 2020 has transformed not only their lives, but also their kitchens. The duo behind the menu of the Grand H\u00f4tel de Saint-Jean-Cap-Ferrat is reinventing their dishes, one lockdown at a time.<\/strong>\n\n <\/p>\n\n\n\n

Yoric Ti\u00e8che has a Michelin star. Born in Aix-en-Provence, he joined the Grand H\u00f4tel du Cap after stints at the Negresco Hotel in Nice and at the Meurice in Paris. <\/p>\n\n\n\n

33-year-old Florent Margaillan is 2010 France\u2019s Champion de dessert. Before saying goodbye to his Parisian life and moving to the Mediterranean, he worked at the capital\u2019s Ritz Hotel, as well as the George V. <\/p>\n\n\n\n

>> READ MORE: <\/strong>Luxury hotels on the French Riviera: Hotel Negresco \u2013 an ode to Art and History<\/a><\/p>\n\n\n\n

Both speak of cooking as an art form. “Our job is above all a question of passion and we have to commit to it completely,\u201d says Margaillan.<\/p>\n\n\n\n

Yoric Ti\u00e8che says that there’s also a transformative dimension to it. Just like artists, cooks have to develop their art form. \u201cWhen you reach a certain level as a cook or a pastry chef, you enter a process of endless transformation and research. You go to the farmer\u2019s market, you look at the products on sale, and how they\u2019re changing\u2026” And the further up the career ladder, the easier the process:  “I no longer arrive at 9 am and leave at 8 pm, which means I have time outside the kitchens, time to think. I can take a step back, find other ideas, think about my cooking philosophy, without being stuck to a daily routine.\u201d<\/p>\n\n\n\n

Lockdown as a period to reinvent oneself<\/h2>\n\n\n\n

During lockdown, Florent Margaillan fooled around with the Riviera\u2019s traditional desserts and ended up reinventing a trop\u00e9zienne, which has now landed on the restaurant menu.<\/p>\n\n\n\n

\u201cYou start looking for the simple life and turn your back on certain habits. This more natural, more instinctive approach can have its advantages,\u201d says the p\u00e2tissier.<\/p>\n\n\n\n

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A post shared by Florent Margaillan (@florentmargaillan)<\/a><\/p><\/div><\/blockquote>