ALEXANDRA PALACE

LE DANIEL'S

DINING AT ALEXANDRA PALACE

THE RESTAURANT

Daniels Restaurant extends a warm invitation in a majestic dining setting. Ornate with crystal chandeliers and an authentic and fully restored 17th century fireplace, the restaurant's luxurious setting replicates the artistic and delicious dishes. The modern cuisine offered at Daniels Restaurant reinvents traditional French culinary techniques while utilizing only the freshest ingredients through revolutionary cooking tools.

Come and enjoy the French way of life during a gastronomic stay at the Alexandra Palace !

 

GASTRONOMIC RESTAURANT

THE DANIEL'S

Come and enjoy a true culinary experience from Eric Jan and his team. The chef can work with guests to create a customized menu to their liking, while keeping in mind any dietary or allergy restrictions. Guests will enjoy a multi-course meal, with each course paired with a wine that highlights the flavors and textures of that dish. Our Chef is known for pushing her ingredients to the limits, while respecting their flavors.

NEW FOR 2024 : Discover our special lunchtime menu from Monday to Friday!

 

  • hotel de région nouvelle aquitaine View of Golf Course
  • mazieres en gatine Access to Outdoor Terraces
  • hotel bressuire and surroundings Fireplace
  • restaurant mazieres en gatine Wine Cellar
  • Room Service

HOURS OF OPERATION

Open every evening from 7.15pm to 9.00pm and for lunchtime from 12.15pm to 2pm from monday to friday.

Breakfast hours from 7:30 a.m. to 10 a.m.

 

WINE LIST

SPRING MENU - EVENING

SPRING MENU - LUNCHTIME

RESERVE A TABLE

 

OUR CHEFS

At the helm of the stoves, the young Nantes native Claire HABCHI, who worked in Paris at Le Laurent with Alain Pégouret, at Senderens during the time of Chef Jérôme Banctel, as well as at L'Air du Temps in Eghezée with Chef Sang-Hoon Degeimbre, before taking up her first chef's position in Nantes, at the Musée d'Arts. At Le Daniel's restaurant, she plays a fine and trendy score according to the season, with a short menu that changes every three weeks. Solidly supported by Sylvain Favrelière, a pastry chef, talented in his own right, who also makes the bread served at the Alexandra Palace.

Originally from Noirterre in the Deux-Sèvres, Sylvain Favrelière, 27 years old, began by obtaining his CAP in pastry-making and his professional baccalaureate in baking and pastry-making in 2009. He then obtained his chocolate-making diploma in the Vendée region at the Planchot house with two of France's best workers: Dominique and Thomas Planchot. Having the desire to travel, he decided at the end of his apprenticeship in 2014 to go to Australia to take a position as pastry chef in Melbourne with Marc Frissard. In 2015 he returned to the region to take up the position of Pastry Chef in Niort at the Maison Flu. In 2019 he took on a new challenge and joined the kitchen brigade for the opening of the Alexandra Palace in Mazière en Gâtine, where he has held the position of Pastry Chef until today.Sylvain Favreliere offers refined plated desserts at the gastronomic table of Daniel's, as well as great classics revisited in a playful way.

SIGNATURE DISHES

 
 
 
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