Chef Loïc Lecoin is at the helm of Michelin-starred restaurant Dyades, the main eatery at five-star hotel, Domaine des Etangs. Promising a gastronomic adventure amongst a fairytale setting, it’s just one of the many reasons to visit the beautiful, rural area of Massignac, France.
Beckoning epicureans, art-enthusiasts and relaxation-seekers, Domaine des Etangs is arguably one of the most unique hotels in the world. Woven into 2,500-acres of extraordinary countryside, the former private residence consists of a medieval chateau, longére, farmhouse cottages, spa, vegetable garden and art gallery.
At its heart is the kitchen, and the promise of an unparalleled culinary journey that extends beyond the main restaurant to include takeaway picnic baskets, forest barbecues and more. Whatever the setting, whatever the mood, Chef Loic Lecoin and his talented team are delivering a Michelin-starred experience with homegrown, locally-sourced roots.
When did you discover your passion for food?
I have had a passion for food for as long as I can remember. I spent a lot of time with my grandparents when I was a child, and my grandfather was growing and selling vegetables at the market. I used to go with him and try and discover all the different food I could.
What has been the greatest moment of your career so far?
I can’t really say I only have one greatest moment. I would say firstly that my greatest years were when I got the opportunity to start cooking as an apprentice and learn for years with one of the best chefs I’ve ever met, Louis Bernard Puech. More recently, I would say the grant of my first Michelin star as a reward and recognition of my work and the work of my team.
What’s your signature dish and why?
As we are cooking in keeping with the seasons, I don’t really have a signature dish. It’s more of a dish I’ve spent days to think of, build, draw, taste and what is coming back each year: Dodine de Pigeon et Foie gras du Périgord (pigeon and duck foie gras cooked together, and beetroot and veggies cooked and presented in multiple ways).
What I like in this dish is the colours; the work we’ve done on the different vegetables; the thin and precise cuts of every single piece in the plate; the acidity of the condiments that gives the peps; and the harmony of the different tastes and textures when eating it.
Tell us about Domaine des Etangs. What was it that drew you to the property and project?
I came here with my team for the opportunity to work with fresh produce daily, to have our own garden and to give guests the pleasure of seeing what nature offers while letting creativity do the rest. I like the estate by itself for the history, the beautiful castle and the nature that surrounds it.
Tell us about Domaine des Etangs. What was it that drew you to the property and project?
I came here with my team for the opportunity to work with fresh produce daily, to have our own garden and to give guests the pleasure of seeing what nature offers while letting creativity do the rest. I like the estate by itself for the history, the beautiful castle and the nature that surrounds it.
What can guests expect from Dyades?
Our guests can expect a type of cooking that is simple, healthy, in a farm-to-table style but delicate and designed in a particular way. On their plates they will find high quality, local products and ingredients from our own garden, and taste the raw produce like returning to the basics.
“We want to show that we don’t need to go too far to find what we need, to find great quality produce.”
How important are locally-sourced ingredients to you and the menu at Dyades?
We want to show that we don’t need to go too far to find what we need, to find great quality produce. We do sometimes go a bit further afield for some exotic spices if needed, or fresh vanilla, fruits from islands, but we’re always focusing on local ingredients first.
What do you want Dyades to be known for?
I would like people to think about Dyades as a simple, easygoing restaurant (even if we are Michelin starred), that offers a delicate and tasty French cuisine which respects the seasons and champions local ingredients.
Describe Domaines des Etangs in three words.
Homely. Escape. Reconnection (with nature).
Book a stay at Domaine des Etangs with Total Management Travel and receive upgrade on arrival, complimentary buffet breakfast, complimentary roundtrip private airport or train station transfers, one spa treatment, snack basket upon department, early check-in/late check-out and complimentary Wi-Fi. Learn more about Domaine des Etangs here.