Daniel de la Falaise: a new kind of chef

The silhouette of a man standing in a field at sunset.

A champion of home farming and the ‘shun’ way of cooking, Daniel de la Falaise explains why the pandemic is the sustainability lesson we all need

By Mathilde Bulteau    Above image by Adrian Gaut (Trunk Archive)   Saturday 30 May, 2020   Short read

FRANCE – Daniel de la Falaise, proclaimed ‘the most stylish chef in the industry’ by fashion bible Vogue Paris, is the descendant of a high-fashion family. Nephew of the late French fashion icon and Yves Saint Laurent’s muse, Loulou de la Falaise, he has seen success as a model, attended the most lavish parties and amassed a fanbase not unlike a movie star. In his role as chef, de la Falaise has won acclaim for his vegetable-centric books (Nature’s Larder: Cooking With The Senses), and cooked for international superstars including Kate Moss. But it is his championing of the ‘shun’ way of cooking – moored in seasonality and subtle, smart cooking – and his dual role as a farmer, growing his own produce, that’s led him to become one of the most pioneering in his industry. 

He talks to Soho House from his base in south-west France about his many incarnations, and how his long-held views of cooking have helped him prepare for these uncertain times.