DINING AT ALEXANDRA PALACE
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 !
Our chef, Claire Habchi, offers a "Chef's Table" experience, where guests are transported on a new culinary journey. Each day, new meals are prepared to highlight the seasonal and fresh products of the region chosen that day. 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.
HOURS OF OPERATION
Open Tuesday evening, 7:15 p.m. to 9 p.m., and Wednesday to Saturday, 12:15 p.m. to 2 p.m. and 7:15 p.m. to 9 p.m.
Breakfast hours from 7:30 a.m. to 10 a.m.
MENU WINE LISTRESERVE A TABLE
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.