Style : Modernity and creativity with inspiration of the world
After his studies as a butler, Brice joined the Army for 8 years before opening his first restaurant in Montpellier in 2002. In 2013, he opened his second restaurant in Juvignac: «Ducos restaurant “.
Very much invested in several associations, including the Jeunes Restaurateurs d'Europe, the Disciples of Escoffier, Maîtres restaurateurs, Brice is a self-taught chef who likes to cook with instinct and improvisation.
He gives priority to fresh products with a taste for texture mixes. He likes to make surprising dishes inspired by the cuisines of the world.