on One with Restaurant Daniel’s Chef Bryce Leygonie
Tell us a little bit about
I grew up with a father who
worked in a food warehouse but I liked plants and
anything natural and colourful and had wanted to work
in parks and gardens; it was however an examiner who
suggested to me that I should go into cooking.
I have been managing the Restaurant of the Hotel Daniel
since April 2009. Prior to that I worked at some top
restaurants following some intensive training
at the Parisian restaurant Benoît where I improved
my skills in the French traditional cuisine.
initially trained by Laurent Josefiak, then by Nicolas Berger,
Alain Ducasse’s restaurants Executive Pastry Chef.
you trained as a pastry chef where did you learn your cooking
CBL: I would
say that my cooking experience was enhanced and completed
in two years at the famous Restaurant Laurent, avenue Gabriel;
where Alain Pegouret, ex-partner of Constant and Robuchon,
motivated my creativity.
How would you describe your cuisine?
CBL: My cuisine
is classic, generous, and colourful with a subtle exotic
touch. I like to create fantasy because I want to deviate
from the traditional French cuisine. For this, I combine
expressive talent with high-quality products, cooking them
simply in order to keep the best of their flavours.
Do you have any specialities?
CBL: I don’t,
because I am creating new dishes all the time. I have something
on the menu that most diners like; it is the scallops “à
la plancha” salt and pepper or the glazed duck in
honey and its crisp vegetables. I also like sushi.
What about desserts?
CBL: If you
have time for the soufflé then it is a must; otherwise,
the mysterious and delicate “Noir macaroné
à la brochette de choux croquants”.
If you were going to be stuck on a desert island what
or who would you take with you?
CBL: A woman
of course – my wife.
What does the future hold for you?
CBL: I would
like to open a Columbian restaurant with a French Salon
de Thé (French tea room).
my wife is Columbian and I like exotic food but I also need
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