Eric Theze, La Boheme
Eric Theze La Boheme, George’s Street, Waterford.
Proprietor and Chef Eric Théze prides himself on the use of seasonal, local produce, a stance that fits perfectly with LOVE FOOD SPEND LESS. He started his career at fourteen in his hometown of Pleneuf Val Andre in Brittany, France. He advanced to graduate with a National Culinary Diploma, coming first in his province. Eric worked with a number of French Master Chefs for the next ten years before working with Master Chef Christian Bertrand in Restaurant Bertrand, Greenwich, Connecticut – one of the best restaurants in the U.S.A.
In 1996 Eric and his family moved to Ireland where he developed his career as Head Chef at Humewood Castle in the Wicklow mountains; Cooke’s Restaurant in Dublin and the Arbutus Lodge in Cork. He last held the position as Executive Head Chef at Faithlegg House Hotel until opening La Bohème in June 2006.
...a dining experience beyond comparison
La Bohème Restaurant is housed in the vaults of the Georgian ‘Port of Waterford’ building – an historic property which has been associated with the local Chamber of Commerce for many years.
Proprietors Christine and Eric Théze have patiently restored this magnificent space to create an inviting and intimate atmosphere. Its original flagstone floors, limewashed walls and vaulted ceilings are unique and particular to Waterford. The design of the restaurant is sympathetic to the architecture of the building, with influences of New Baroque. The restaurant combines ornate antiques and decoration with modern touches creating an eclectic, decadent interior.
La Bohème is a restaurant where the pleasures of the table are in accord with the décor, blending modern delicacies with recipes passed down from generation to generation. Enjoy an aperitif at our beautiful pewter bar while perusing the menu and whetting your appetite.
‘Here at La Bohème we pride ourselves in going the extra mile to give our customers a dining experience beyond comparison’
Click here to try out some of Eric’s recipes
