Fabrice DALLAIS

Chef : 1 restaurant

Presentation

Descended from two generations of chefs, Fabrice Dallais initially set his sights on sommellerie. "But some customers put me off, so I went into cooking."After a BEP, a bac pro and a CAP in pastry-making, as well as several internships in Charles Barrier's kitchens, he continued his career at Alain Couturier's La Roche Le Roy restaurant in Touraine. Then it was time for his military service, which he performed at the Hôtel de Matignon. "One minute we were with the Prime Minister, the next we were with the employees," he explains.

Once the army was over, he had only one objective:"to work in a prestigious restaurant". This was achieved in 1996, when he landed a position at Guy Savoy in Paris. Two years later, after a few months at Vin sur Vin (now 20 Eiffel), he joined Pierre Gagnaire's restaurant at the Hôtel Balzac in Paris.

But the birth of his son turned his plans upside down. "I didn't want to bring up my son in Paris, coming from the countryside..."Precisely, a position became available at the family restaurant La Promenade - Maison Dallais, in Petit-Pressigny (Indre-et-Loire). In 1999, Fabrice Dallais joined his father Jacky and took over the fish position, a position he has held ever since. Since then, he has run the restaurant with his wife, and has been joined by his son, Clément. His work has been rewarded with the Alain Senderens prize and, in the same year, the 2019 Gault&Millau Transmission trophy, in duo with his father Jacky.

I. B.

Biography & Awards

1973 Naissance à Paris

1994 Commis à La Roche Le Roy, à Tours, auprès d’Alain Couturier

1996 Commis tournant au restaurant Guy Savoy, à Paris

1998 Restaurant Pierre Gagnaire, au sein de l’Hôtel Balzac, à Paris

1999 Rejoint son père Jacky Dallais au sein du restaurant familial La Promenade – Maison Dallais, au Petit-Pressigny

2019 Trophée Transmission