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– 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.
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Warm oyster brolatti style, grilled & frozen with a Viognier sauce
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His Majesty the Duck, Frédéric Delair
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The mystery of the egg, the Chef's signature dish
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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.
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Venison from Alsace, roasted with pink berries, red cabbage & chestnut confit, Hunter's sauce & fermented wild cranberries
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Inside the kitchen
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