The allure of a fine dining restaurant with its white starched table cloths, manic rush hours and polished table service must have seemed very exciting to a young French lad in Cognac dreaming of his future – compared to the monotony of school.
When he was all of 14 years old, Cyrille Gallard left school for the kitchen of Chef Jean Locusol whose claim to fame came from having worked at the historic Parisian restaurant, La Tour d’Argent, at its peak a three-Michelin starred establishment.
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