Dining
Bar Breton - "Chef's Tasting" for 4
- Item Number
- 163
- Estimated Value
- 250 USD
- Leading Bid
- 165 USD
- Number of Bids
- 12 - Bid History
Item Description
Born in Nantes, Chef Cyril Renaud first learned to cook in his mother's kitchen, helping her prepare Breton specialties. He later enrolled at Les Sorbets vocational school in Brittany followed by stints working in some of Europe's finest restaurants. Hoping to expand his culinary education, in 1991, he moved to NYC and began cooking in the kitchen at Cellar in the Sky. He later became the shef de cuisine at David Bouley's famed, Bouley, for two years, followed by the executive chef of La Caravelle. During his tenure at La Caravelle, the restaurant earned three stars from The New York Times and Chef Renaud was nominated for a James Beard Foundation Rising Star of the Year award. In 2000, Chef Renaud opened Fleur de Sel, fulfilling his lifelong dream of owning his own restaurant. Since then the restaurant has garnered numerous awards including a Michelin star the last three years. In Fall 2008 he opened Bar Breton, a brasserie-style restaurant featuring small plates and Brittany-inspired dishes, including galettes, savory buckwheat crepes.
Item Special Note
Not Kosher
Donated By:
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