Cyril Renaud

At a very young age, Cyril knew he was destined to become a chef. Coming from a small town on the Brittany coast where family and food are the center of life, much love and time were put into everyday activities. That same attention is given to what has become Fleur de Sel.

Cyril began his culinary training in fine restaurants throughout Europe. His career in New York City started at Cellar in the Sky on top of the World Trade Center. After the restaurant closed in 1993, Cyril moved onto work at the original Bouley at 165 Duane Street. Cyril left Bouley to become the executive chef at La Caravelle. Within one year, he achieved a three star rating by Ruth Reichl of the New York Times, and was nominated for the 1999 James Beard Foundation Rising Star Chef of the Year.

When Cyril left La Caravelle he started painting. Cyril's artwork became another element in the creative process of Fleur de Sel. His paintings adorn the walls and his cheerful watercolors are used for the menu covers. Most of the restaurant's dècor, including the tables, banquette and bar were refurbished by Cyril's father, who flew over from France to do the job. The salt mills that are on every table were hand-picked and brought from France by Cyril's mother.

Cyril's creativity continues to evolve through his cooking and his art. Cyril is currently working on metal sculptures that may be displayed in the restaurant in the near future. As a new season is upon us here is a taste of some recent additions to the menu: Maine Lobster with a Scotch Whiskey Emulsion and Asparagus and Rock Shrimp with Cauliflower wrapped in a Mustard Leaf. In January the Food Network will be airing Gordon Elliott's Door Knock Dinner's featuring Cyril cooking at Fleur de Sel in New York City and his grandparents cooking at their oceanside home in France.

Chef's Recipes :

Black Sea Bass, Ragout of Autumn Vegetables and White Truffle Shavings


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