Dufroux Thierry

Dufroux Thierry

Thierry Dufroux

Chef

Restaurant Le Belhara
Style : French, traditional and modern
Signature dishes : Heart of sweetbreads cooked with butter half salt, potato with ham from Bayonne
Thierry trained in the biggest houses with Bernard Loiseau, Michel Rochedy, Michel Guérard and Alain Ducasse.
He also worked at the Palais de l'Elysée under F. Mitterand. With its Basque origins, it opens the Belhara in 2013 and combines traditional cuisine with modern cuisine. Thierry makes it a point of honor to buy from the best suppliers in order to offer a precise, generous and neat cuisine.

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