Terre Blanche Hotel Spa Golf Resort is thrilled to announce the appointment of Two Michelin Starred Chef,Yannick Franques, as the new Executive Chef to oversee the talented team of 60 culinary staff and four restaurants: Le Faventia, Le Gaudina, Le Tousco Grill and Les Caroubiers.

Terre Blanche prides itself on diversity, combining Mediterranean flavours with traditional and contemporary cuisine. In addition to the varied choice, the level of service is of the highest standard with restaurant guests being looked after by Terre Blanche’s Chief Sommelier and each of the restaurant’s head waiters throughout their meals.

Yannick Franques is a world-class Chef with a wealth of experience, talent and passion. Born in 1970, he began his culinary training as an apprentice at la Tonnelle Saintongeaise (Neuilly-sur-Seine) before completing several placements over six years at Michelin starred restaurants including Le Doyen, Hôtel de Crillon in Paris and Le Louis XV (Hotel de Paris) in Monaco. In 1996, Yannick gained immeasurable experience at Pavillion de la Grande Cascade and Le Violon d’Ingres before being appointed Deputy Chef at Le Relais du Parc in Paris. In 1998 he was welcomed as First Deputy Chef at Hotel le Bristol before progressing to Head Chef for two years. To mark Yannick’s extensive culinary experience and passion for gastronomic design, he received the prestigious award of “Meilleur Ouvrier de France” (Best French Craftsman) in 2004.

Since 2007, Yannick has enriched his skills as Executive Chef at 1 Michelin starred restaurant, Hotel Mirabeau in Monaco, followed by gaining extensive gastronomic exposure in the South of France at Chateau Saint Martin & Spaawarded one Michelin star in 2009 and a second one in 2010.

Yannick’s cuisine combines the intense flavours of southern France with regional inspiration. His style is rigorously technical but clearly demonstrates creative instincts. With his experience, compelling talent, innovations and culinary compositions, Yannick will bring a new level of excellence to Terre Blanche’s restaurants and lead them into the next gastronomic generation.

Commenting on the recent acquisition of the new Executive Chef, the Managing Director at Terre Blanche Gilles Fouilleroux states “Sharing our philosophy of superb taste and service, we are delighted to welcome Yannick Franques to oversee our culinary team. Franques’ in-depth knowledge will bring a fresh angle to our four distinguished restaurants and align our gastronomic offering with the resort’s global vision.”

-ENDS-

Notes To Editors:

TERRE BLANCHE LOCATION:

45 Minutes from Nice Côte d’Azur International Airport

35 Minutes from Cannes, La Croisette

90 Minutes from Marseille

90 Minutes from Aix-en-Provence

80 Minutes from St-Tropez

RECENT TERRE BLANCHE AWARDS:

- France’s Leading Resort (World Travel Awards 2013)

- Best Resort Hotel (International Hotel Awards 2013)

- Best Spa Hotel in France (International Hotel Awards 2013)

- IAGTO Award – Best Golf Resort Europe 2013

- “Le Chateau” voted best course in France and Terre Blanche voted Best Resort in France by Fairways Magazine April 2013

-‘Le Chateau’ awarded 14th place within the top 100 Golf Courses in continental Europe for 2013-2014 by

GOLF WORLD Magazine UK

TERRE BLANCHE HISTORY:

At the end of the 1990s, Dietmar Hopp discovered the exceptional landscape of Terre Blanche and fell in love with what was then a dreamlike plot of woodland from a project never completed. The avid golfer and entrepreneur had great vision for what the immense space could become. Today, the stunning location that is now Terre Blanche Hotel Spa Golf Resort reflects the passion of Hopp’s dream, whilst preserving the fragile balance of its natural surroundings. An environmentally aware and carefully built resort and golf centre, Terre Blanche aspires not only to provide the upmost quality experience for its guests but also to enhance the economy and tourism of the region.

For further press information please contact:

Olivia Johnson or Clementine Darby at Peretti Communications

Telephone: 020 7244 1930
Email: olivia.j@peretti.com or Clementine.d@peretti.com