Cyril BOULAIS
Chef : 1 restaurant After more than twenty years' experience in the kitchen, Cyril Boulais, Research and Development Chef at David Gallienne's group in Giverny, is still driven by his thirst for freedom and excellence.
After obtaining his CAP in 2001, Cyril Boulais cut his teeth in Poitiers before moving to Paris, determined to train with the big houses. He worked at Concorde Lafayette, Le Chiberta, Le Pont de Gascogne, Relais Louis XIII and then Maison Rostang. At the end of these eleven formative years, which reinforced both his ambition and his rigor, the sous-chef flew to China.
Hong Kong, global pandemic and reward
He joined the kitchens of Le Caprice, at the Four Seasons Hong Kong, under the direction of Vincent Thierry and then Fabrice Vulin. it was incredible," he says, "and allowed me to discover so many different cultures and cuisines. Hong Kong is a city that's always on the move. "
He stayed for five years, before landing his first position as chef at Yves Mattagne' s Sea Grill in Brussels. However, it wasn't long before he felt the urge to go elsewhere. In 2019, Cyril Boulais takes part in the opening of Kaza in Bali. However, the global pandemic brought the project to a halt, marking his return to France.
Arriving at the Hotel La Marine in Barneville-Carteret in 2021, he managed to retain the three toques awarded to the establishment, while raising the rating from 15/20 to 16.5/20. In recognition of his hard work, Cyril Boulais was awarded the title of "Grand de Demain" in 2022, before setting off to tackle new challenges.
A taste for " always more
In April 2025, the winner was contacted by David Gallienne, winner of Top Chef season 11, to join the group in Giverny as Research and Development Chef. Away from the hustle and bustle of the service department, the chef can spend his days creating and training his teams. " I'm a pretty free spirit, and David gives me a lot of freedom," he confides. It has to be said that the two share a common goal: to strive for excellence. "We wanted the same things, so the connection was made very quickly. "
One result of this collaboration is the langoustine, pig's trotter and garden herb dish on the menu at Le Jardin des Plumes.
Cyril's quest for excellence, which he embarked on over twenty years ago, shows no signs of coming to an end. Next objective: " To go for an even better mark! "
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