Chef Paul Magu-Lecugy & Liam

Chef Paul Magu-Lecugy & Liam (Photo credit: Foodie Chap/Liam Mayclem)

Foodie Chap Visits Rêve Bistro in Lafayette

With Owner and Chef Paul Magu-Lecugy

Liam Mayclem
February 28, 2018 - 10:05 am

LAFAYETTE (KCBS) - Chef Paul Magu-Lecugy is the talented chef and owner of Rêve (dream fr) in Lafayette. Adopted at a young age by French diplomats and raised in Paris, France, Paul has always loved food.

Whether eating or helping his Mom cook for visiting dignitaries, his passion has been in the kitchen. On summer vacations in Moustiers Saint Marie, Paul worked with the famed chef Alain Ducasse. After culinary school in Paris, Paul worked at the Le Bristol Hotel & Gerrard Besson. In 2000, Paul was recruited to work at the Dining Room in the Ritz Carlton, San Francisco.

It was there that he met his wife, Laura. After having three daughters and moving to the suburbs, Paul longed for the amazing French food found at the neighborhood bistros in Paris. Seasonal, local, and delicious food in a casual “everyday” setting. In 2016, Paul found the perfect location in Lafayette to open the kind of place he longed for.

Chef and I met at this french gem of a spot recently for our Foodie Chap chat. Chef cooked up a delish balanced dish layered with flavors: Filets de Sole Aux Écrevisses, Seared Petrale sole filets over leek & yukon gold potato fondue with a crayfish bisque. The recipe is below.

Do yourself a favor and venture to Rêve Bistro in Lafayette for as real & authentic a taste of France as you’ll ever find the other side of the Bay Bridge. Chef Magu brings passion and a lot of soul to every tasty, thoughtful dish he serves. Dinner is nightly, Tuesday through Saturday from 5:00pm to 9:00pm.

Bon appetit, Liam!

Chef Paul Magu-Lecugy's Filets de Sole Aux Ecrevisses  (Photo credit: Foodie Chap/Liam Mayclem)

Filets de Sole Aux Ecrevisses
Seared Petrale sole filets over leek & yukon gold potato fondue with a crayfish bisque

Serves 4


  • 24 oz Petrale sole filets
  • 2 c diced Leeks
  • ¾ c cut in large dice Yukon Gold Potatoes
  • Meat from 5 crayfish
  • 1/2 c lobster bisque


  • Blanch leeks in water seasoned with butter, salt and olive oil for 3 minutes. Drain but reserve liquid. Use same liquid to cook the potatoes until tender – don’t overcook. Strain (save liquid & set aside)
  • Season the sole with salt and pepper. Sear in a non-stick pan until golden brown (about 2 minutes) then flip and sear other side. 
  • Heat bisque and crayfish.
  • Re-heat the potato and leeks in the same cooking liquid until hot. Put on your plate, top with the seared sole. Garnish plates with bisque and crayfish.

For more information, visit:
Rêve Bistro

960 Moraga Road Suite F
Lafayette, CA 94549
(925) 385-0793