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Employment History

Owner and Chef

Head Chef and Co-Owner

Web References (12 Total References)

Contributed by: Yann Guigne' ...

www.wcny.org [cached]

Contributed by: Yann Guigne' - Owner/Chef, L'Adour Restaurant Fran

SyracuseFirst | Blog

syracusefirst.org [cached]

Chefs Kevin Gentile (Gentile's) and Yann Guigne (L'Adour) will be creating dishes from local farms [...]

The Central New York Business Journal

www.cnybj.com [cached]

"We need one or two weeks to see exactly what the numbers were, but we did have a lot of people," says Yann Guigne, head chef and co-owner of L'Adour.

Guigne admits that he spent more on food, wait-staff, and side-work due to the increase in diners.
"So with a $20 menu I don't know the exact increase in revenues, but we don't do this for the money, we do it to bring people downtown and show them what the restaurant has to offer," Guigne says.
Despite the uncertainty, Guigne feels the week was a success for L'Adour.

Stop Force Feeding - Ban Foie Gras

www.stopforcefeeding.com [cached]

Yann Guigne, chef and owner of L'Adour Restaurant Francais in downtown Syracuse, and other champions of the delicacy, say "le gavage" is not torture. They say animal rights activists imagine what it would be like for a human to be force fed, but that a duck's anatomy is different. Ducks swallow their food whole and naturally gorge themselves before migrating, they say.

Guigne says foie gras is an important part of his culture.
"We are here to give a piece of our tradition," he said.
"We know the Canadian people are going to keep doing it," said Guigne.
Guigne, a native Frenchman, said he cannot fathom a ban on foie gras in his home country.
"You know what it would be to tell an American that they can't have Coke anymore," he said.

Spoonlighting (021506)

newtimes.rway.com [cached]

And Yann Guigne, owner-chef of L'Adour, is preparing a soup from the files of master chef Paul Bocuse which consists of truffles and foie gras under a mound of puff pastry.

"I like the things that Yohanna does here," says Guigne.

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