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How to eat well in Paris

One on One with Restaurant Daniel’s Chef Bryce Leygonie

ETM: Tell us a little bit about yourself.
CBL: 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
French restaurants following some intensive training at the Parisian restaurant Benoît where I improved my skills in the French traditional cuisine.
Restaurant Daniel’s Chef Bryce Leygonie

I was initially trained by Laurent Josefiak, then by Nicolas Berger, Alain Ducasse’s restaurants Executive Pastry Chef.

ETM: If you trained as a pastry chef where did you learn your cooking skills?
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.

ETM: 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.

ETM: 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.

ETM: 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”.

ETM: 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.

ETM: 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).

ETM: Why Columbian?
CBL: Because my wife is Columbian and I like exotic food but I also need to add
something French.

E-mail : hoteldanielparis@hoteldanielparis.com & daniel@relaischateaux.com
Reception, Reservation & Concierge : reservation@hoteldanielparis.com

How to eat well in Paris

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Drinks
The Mystery of the Louis XIII Black Pearl; 100 years in a bottle
Chocolate meets Malbec at Gauchos
Great chats with great chefs
• Face to face with Maritim Hotel, Stuttgart’s Executive Head Chef Rudolf Wachner and Chino Latino’s Executive Head Chef Werner Seeback at the London Park Plaza Riverbank
• One on One with Restaurant Daniel’s Chef Bryce Leygonie
Face to face with Chef Rafi Ben-Hemo at the Ein Gedi Botanical Gardens and Resort, Dead Sea – Israel
• Face to face with Nigel Frost, Executive Head Chef of London Hilton Metropole
• Deluxe cuisine exposed through the eyes of Bern’s Bellevue Palace Head Chef Gregor Zimmerman

Cocktails

Chef of the month

Christmas Specials

 

Executive Traveller 2003