First and foremost, a cordial welcome to the brand new website of "Chez Cyrille" which has recently opened its doors in Old Theatre Street, Valletta, proudly specialising in French and Mediterranean cuisine.

Cyrille Darras, known by so many on the island for her passion for food, has had a very rich and varied background, initially trained in Bordeaux, having been promoted from dishwasher in a hotel to commis-chef after only a few months. Only then was it really that Cyrille discovered her inane passion for gastronomy, its finest ingredients and the whole range of the possibilities of blending everything together to achieve the optimal results.

After a mere six months Cyrille had already excelled in her first diplomas as a chef and within two years found herself main chef in a top Bordeaux restaurant catering for five hundred people, in charge of a team of fourteen experienced chefs at the famous "Jardin du Parlement" and "Steak House".

Opening her horizons, her career soon took her to other places throughout France, namely Toulon, Bandol and Montpellier before settling in Malta, the island she had previously visited as an English language student, ten years ago. As of her arrival here she began impressing clients with her gastronomic know-how at "La Stampa", before going on to open "Misfits" in Paceville and "Malata" in Valletta, which soon became the favourite haunts of regular food aficionados who shared in her passion for the very best food around.

As with any serious chef who is genuinely interested in the very best, it has always been Cyrille's dream to "go it alone" and it was on the fourteenth of July this year that her Cordial restaurant "Chez Cyrille" opened its doors to a delighted Maltese public with a view to sharing the very best quality, on-pretentious French food, based on age-old traditions which have withstood the test of time.

Her food is principally based on the traditional culinary traditions of Provence and of the great South-West region where Cyrille grew up amidst a haven of superb gastronomic traditions. Already as a young child, she had been exposed to the intricacies of the careful preparation of confit and Foie Gras and was found inspiration in the vivid colours and savoury, exciting aromas of the south and its fresh fish.

Further inspiration was to come in later years from her experiences as far a field as Berlin, Canada and Thailand, particularly in the latter, where she travelled extensively, working with the locals on a "grass roots" level which ultimately enabled Cyrille to become even more discerning as to which traditional culinary practices could go hand in hand with her own southern European creations. Naturally, on account of this, “fusion food” which is now mainstream hype, had already become a natural thing for Cyrille, long before it became the latest gastronomic “invention”.

Great attention is paid to every detail in her work, be it the unique menu itself or the convivial ambient surroundings, graced with a tasteful, cosy and colourful decoration which exudes the perfumed aromas of Provence without any pretention, just as it should be, along with an extensive selection of French and Southern European melodies (including Maltese music), all carefully selected to compliment the delicious meals to be enjoyed in a specially conceived atmosphere.

Even the logo of the restaurant was created by the chef patron herself with an ever avid eye for special attention to detail, a sole and unique creation of the Eiffel Tower, a quintessential tribute to the land of her birth with which anybody can identify.

Much as Cyrille is famous and respected for her traditional creations, such as her succulent Chateaubriand, for which she is known and complimented by so many for whom it has even become synonymous with her name in Malta, she is so far from being categorised as "narrow-minded" with an ever open, creative and artistic mind, always thinking ahead of ways in which to surprise her regular clients, so much so that many around are left in disbelief by her ultimate creativity which many can but try to imitate.

Watch this space for further updates to the regular menu and for upcoming theme nights, where even if you thought that you had already tasted everything which could possibly be born from her kitchen, Cyrille will be opening up her warm Mediterranean universe even further to encompass other areas where the taste buds are sure of a special treat, taking you this winter for an ultimate and authentic Spanish experience with a truly irresistible paella or charming you with the delights of the orient with her couscous, reminding us of the 1001 nights and all of its exoticism.

In addition to her unique beef fillet, rabbit, quail and duck creations, Cyrille is equally a confirmed specialist in fresh fish and seafood, as so many who have happily tasted will vouch for. As she would rather temporarily remove an item from the menu so as not to disappoint any client at any time, do look out for the fresh specialities of the day, caught in our local shores just hours prior to arriving on your table, be it a wide selection of fresh fish to the freshest prawns, clams, octopus or squid. Be sure to leave a space for the mouth-watering home-made desserts which range from her constantly requested sorbets and crème brûlée, the succulent Poire Belle-Helene and banane flambée to her freshly prepared Tarte Tatin and crêpes Suzette.

Experienced wine lovers are also in for a treat as so much thought has also gone into the impressive wine list which caters for all tastes and budgets to accompany any meal with an extensive range of wines from Malta, France, Italy, Sicily and Spain as well as a wide choice of the latest New World wines from South Africa, South America and Australia.

All in all, a culinary experience which is sure to please you ad never leave you indifferent is guaranteed.

Open from Monday to Saturday
Lunch from 12.00pm till 3.30pm
Dinner first seating at 6.30pm, second at 10.30pm and so as not to disappoint the night owls and regulars at the nearby Manoel Theatre, final seatings are also available at 11.00pm and 12.30am for a perfect option to round off that special night out.

At popular request the restaurant is now also open for Sunday lunch until further notice throughout the winter.

In addition to this, private functions and staff parties can be organised at only one week's notice from Monday to Thursday. On account of heavy reservations, this service cannot be extended to the weekends, however, for further information we can be contacted at the restaurant at the number given below and we will be more than happy to offer any help and suggestions possible.

On a final note, with a view to welcoming you all to "Chez Cyrille" and not giving way to any disappointment whatsoever, reservations are obligatory and do kindly keep in mind that pre-reserved orders can also be catered for so as to guarantee your total satisfaction .As Cyrille herself says “sharing this experience is all about appreciating the best food and lining the stomach in a way that gives it the utmost pleasure!” We look forward to seeing you soon!

“A RESTAURANT IS FIRST AND FOREMOST A PLACE TO EAT”     
Alain Ducasse

BIENVENUE CHEZ CYRILLE “Cordial restaurant”