i. Biography
French materials can carry a Cantonese logic without being staged as fusion. In Adeline Grattard’s cooking, butter, fruit, cheese, flesh, and stock remain legible, but the handling turns through dim sum, tea, steam, touch, and daily adjustment. The work is built less on fixed recipe than on texture, temperature, wrapping, release, and fragrance carried by vapor.
The Path
Classical French training gives a kitchen its frame: product, balance, timing, and menu architecture. Adeline Grattard trained at School of French Cuisine at Ferrandi, then worked under Pascal Barbot at L'Astrance, where that discipline was sharpened inside a precise French register. Cantonese technique changes the order of attention. In Hong Kong, where Adeline Grattard was Head Chef at BO Innovation and worked alongside Chinese chefs in Hong Kong, heat, sequence, cutting, steaming, and service became daily practice rather than reference material. Dim sum, dough, broth, tea, touch, and timing offered another grammar for building a dish. A restaurant can become a working language when the influences are absorbed into service rather than displayed as contrast. Yam'Tcha, where Adeline Grattard is Head Chef and co-owner (since 2009), is the site of that language: French ingredients handled through Chinese technique, adjusted in the flow of the day.
The Work Today
The operating method is movement rather than formula. Adeline Grattard cooks by intuition rather than written recipes, and the dishes change from day to day. For a working kitchen, that means the menu is not only a plan to execute; it is a sequence tuned to available product and the conditions of service. The Franco-Chinese register at Yam'Tcha depends on keeping the product readable while changing its handling. A French ingredient can pass through steam, wrapping, softness, broth clarity, or a Cantonese sense of balance without being disguised. The craft sits in the adjustment: how heat softens, how a wrapper contains intensity, how sweetness and salt meet without excess weight. Tea is part of the meal’s construction. Pairings by Chi Wah Chan are part of the prix fixe meal and distinguish the restaurant’s Franco-Chinese concept. In that sequence, infusion works alongside fat, fruit, salt, steam, and fragrance, functioning as a second line of composition rather than a beverage added after the plate is finished. Yam'Tcha’s atmosphere comes from that controlled looseness: French materials, Chinese technique, daily change, and enough structure to keep the work precise. The cooking resists a fixed description because the method itself depends on response.
Signature
Blue cheese and cherry bao states the Yam'Tcha grammar in compact form. The named signature holds a French cheese intensity and cherry sweetness inside the softness of bao, using the wrapper not as novelty but as structure.
Acclaim
Recognition for the work includes One Michelin star for Yam'Tcha (2010).
Profile updated July 2026
FAQ
Asked of Adeline
What is Adeline Grattard's current role?
Adeline Grattard is Head Chef and Co-owner of Yam'Tcha.
Where did Adeline Grattard train or study?
Adeline Grattard trained at School of French Cuisine at Ferrandi.
What recognition has Adeline Grattard received?
One Michelin star for Yam'Tcha (2010).
