Position : Chef
Establishment : Lauryvan Restaurant
Location : Saint Junien, France
Originally from the Limousin region of France, David Boyer has developed a taste for fine cuisine at his youngest age. He studies and has his first work experience in Haute-Vienne.
His path runs through prestigious establishments like the Pavillon Ledoyen in Paris or Amphitryon in Limoges, and this has given him the opportunity to perfect his very own style. At the hotel le Beau-Site in Corrèze, when he is still a young Chef, he was elected “young talent” for the Limousin region in 2008 by the “Gault et Millau”.
After travelling all over France, it is at the Château de la Cazine that David Boyer is rewarded with his first Michelin star in February 2014.
In February 2016, David decides to go back where it all started : the restaurant Lauryvan in Saint Junien (87) with a new associate, Laurent Breuil.
Working with the wealth of his land of origin and his experiences, this passionate Chef reinvents tradition with the will to enhance the product and respect the seasons. Playing with taste, textures, colors, everything is thought of with a specific care for the details, in order to offer a particular moment to his customers, around a true culinary experience.