About Daniel de la Falaise

Daniel de la Falaise trained as a chef at Harry’s Bar in London and later opened George Club in London’s Mayfair neighborhood with his great uncle Mark Birley. He now works as a private chef, growing ingredients on his farm in southwest France. He also writes a cooking column in French Vogue and has been profiled in T: The New York Times Style Magazine, The Wall Street Journal, and Town & Country. Nature’s Larder is his first cookbook. @danieldelafalaise

A crystal wine glass half full of campari cocktail with a couple flowers inside.

Campari Cocktail

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The author calls this cocktail a “Bicycle” because, in his words, “once you are on, you are on, just keep pedaling, have another.”