Chef Francis

CHEF FRANCIS LAYRLE

“No theories, no formulas, and no recipes, however well written, can take the place of practical experience.” – Escoffier

For thirty–three years as chef de cuisine at the residence of the French ambassador, Francis Layrle produced inspired and memorable meals that could be enjoyed by invitation only. “While ambassadors have come and gone,” The Washington Diplomat reported, Layrle “has created a four-star empire unmatched by any restaurant in Washington, and perhaps the United States.”

Raised on his family’s farm in Gascony, Chef Layrle began his culinary career at the age of 16, and in the kitchens of some of France’s finest restaurants he discovered a talent for every aspect of cooking. “For a chef, sensibility is more essential than technique.” He says. “Using all five senses is a better guide to the evolution of a dish than strictly observing the culinary rules.”

Chef Layrle insists on using only the best ingredients and ensuring that they maintain their own flavors. “Respect for the true taste of things leads you to make simple dishes,” he says. “What I like is to please. I don’t want to impress.”

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CHEF FRANCIS LAYRLE

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