The Chef

Yannick 
Franques

«What guides me at the Tour d'Argent: the great classics that
make up the authenticity of the House, its heritage and respect
for our values»
Yannick Franques, MOF, Chef at the Tour d'Argent

One of France’s Best Craftsmen

– Trained by Eric Frechon at the Bristol, Christian Constant at the Crillon, Alain Ducasse at the Louis XV and also by Jean-Louis Nomicos at the Grande Cascade, Yannick Franques passed through the Château Saint-Martin in Vence where he obtained two stars in the Michelin Guide and then through the Réserve de Beaulieu. He joined the Tour d’Argent in 2019, where he has worked since then as Executive Chef.

Warm oyster brolatti style, grilled & frozen with a Viognier sauce

His Majesty the Duck, Frédéric Delair

The mystery of the egg, the Chef's signature dish

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His Majesty the Duck, Frédéric Delair
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Warm oyster brolatti style, grilled & frozen with a Viognier sauce
03

The mystery of the egg, the Chef's signature dish

His Majesty the Duck, Frédéric Delair

Warm oyster brolatti style, grilled & frozen with a Viognier sauce

The mystery of the egg, the Chef's signature dish

A KITCHEN OPEN TO THE FUTURE

«We come to the Tour d’Argent for its generous, gourmet cuisine,
a table where we want to sauté our dishes and live this unique experience to the full.»

Chef Yannick Franques embodies the values and heritage of our family business : elegance, creativity, sincerity and excellence, while adding his own identity by reinterpreting the great classics with a contemporary twist of lightness. His mastery of the Tour’s gastronomic heritage enables him to recreate with brio our emblematic dishes, whose generous, family-style signature has made the Tour d’Argent’s worldwide reputation.