5 YEARS OF PASSION AND A SUSTAINABLE COMMITMENT: MEET OUR CHEF KHALID MANSOUR

At the heart of the Le Bayadère experience lies a vision. That of a sincere cuisine that brings people together and endures. As we celebrate Khalid Mansour's five years at the helm of our kitchens, the restaurant is marking a new major milestone with the achievement of the Écotable label. A look back at the journey of a chef who has made seasonality the cornerstone of his menu.

In the world of hotel dining, loyalty is a precious virtue. For five years, Chef Khalid Mansour has embodied the culinary soul of Le Bayadère. A longevity he explains by a unique bond woven with you, our guests. "My greatest accomplishment is having built a loyal clientele that returns regularly, sometimes two to three times a week," he confides. This consistency is the finest proof of the unwavering quality that comes out of his kitchens.

 

A Cuisine of Essentials

If you ask Khalid Mansour to define the DNA of his dishes, the answer comes instantly, crystal clear: "Simplicity, sharing, and respect for the seasons." Far from fleeting trends, the Chef draws his inspiration from childhood memories—where the desire to cook was born watching his parents—and from the high standards passed down by his mentors (Jean-Marc Bonano, Bruno Vergus, Patrick Olry). His philosophy to elevate a raw product? Humility. "Choose quality ingredients, cook them to perfection, and season simply to let the flavors express themselves."

 

Le Bayadère Confirms its Eco-Responsible Shift

This quest for precision is now accompanied by official recognition: the Écotable certification. This label honors a committed approach that the Chef and his teams apply daily. "We work in harmony with the seasons, which guides our product choices and our sourcing," explains Khalid Mansour. "This approach allows us to limit our environmental impact while reducing waste." Indeed, it is this seasonality that dictates the creativity of the menu. In this winter period, the Chef offers dishes with comforting flavors, extending the spirit of autumn he loves so much. It is the time for scallops, squashes, and root vegetables—seasonal products that allow him to express his generosity on the plate.

 

Ambition Turned Toward the Future

Beyond the plate, Khalid Mansour's daily challenge is human: maintaining a stable and motivated team to guarantee service excellence. His ambition for the coming years remains faithful to his values: to continue surprising guests with creative menus, while strengthening our eco-responsible commitment.

When you come to dine at Le Bayadère, the Chef has only one wish: that you leave with "a feeling of pleasure and conviviality." A promise kept for 5 years, and for a long time to come.