Cyril Renaud
Proprietor/Executive Chef

Cyril Renaud was born in Nantes, Brittany, on the northwest coast of France. He first learned to cook in his mother’s kitchen, helping her prepare Breton specialties using the region’s ingredients. Looking to pursue a culinary career, he enrolled at Les Sorbets vocational school in Brittany and then went on to work in some of Europe’s finest restaurants, including Le Villard in Paris, L'Escalier du Palais Royal and La Villa Lorraine in Belgium, among others. Hoping to expand his culinary education, in 1991, he moved to New York City and began working in the kitchen at Cellar in the Sky.

In 1993, Cyril met chef David Bouley (Bouley Restaurant), and the two developed an instant rapport based on their shared love of cooking and flowers. Bouley hired Cyril as his Chef de Cuisine, a position he held at Bouley for two years.  In 1996, Cyril signed on as the Executive Chef of La Caravelle, the famed New York City French restaurant. During his tenure, he updated the restaurant’s cuisine while maintaining its timeless signature dishes. In 1998, La Caravelle received a three-star rating from The New York Times, and Cyril was nominated for a James Beard Foundation Rising Star of the Year award.

In 2000, Cyril opened Fleur de Sel, fulfilling a lifelong dream of owning his own restaurant. Fleur de Sel received numerous accolades (including a star from the Michelin guide) and was recognized as one of New York City’s best French restaurants. In 2006, Cyril founded Leapfrog Caterers, which features his market driven contemporary Breton cuisine served off-site.

In Winter 2008/9 Chef Renaud closed Fleur de Sel and opened Bar Breton (254 Fifth Avenue at 28th Street), a brasserie-style restaurant, featuring small plates and Brittany-inspired dishes. Among the specialties of Cyril’s native Brittany that are served at the restaurant are a variety of galettes, savory buckwheat crepes.