The chief Patrick Durant
About our chief Patrick Durant
Surprise your taste buds! Our Chef, Patrick Durant, invites you on a journey of the taste buds, where regional products subtly blend tradition and creativity and where everyone can savour a few moments of pleasure.
Patrick Durant has been doing what he loves for over thirty years, and his career has been rich in experiences: Le Gavroche restaurant in London alongside Albert Roux (two Michelin stars), then alongside Joël Robuchon before becoming second-in-command de Cuisine with Jacky Fréon (one Michelin star) at Hotel Lutetia. Under his wing, he developed a taste for excellence and competition. In 1987 he helped him win the first "Bocuse d'Or". Following in the footsteps of his master, he won the Victor Michon competition.
Executive Chef at Hotel Hermitage Barrière de la Baule, he decided to pursue his thirst for discovery in Spain, as chef at the Hotel Byblos in Malaga, and then Morocco as executive chef in charge of catering at the Palace Saadi hotel in Marrakesh.
He now uses his expertise and experience in Ouistreham, in the Riva-Bella restaurant, where he subtly blends tradition and creativity to reinvent Normandy gastronomy, which he is particularly fond of. With the titles "Maître Restaurateur" and "Toque Normande 2013", Patrick Durant loves sharing his passion with his customers and has taken part in creating a recipe book titled "Saisons et Saveurs au Riva-Bella Ouistreham", on sale in the hotel.