Cultivating sustainable taste : The gastronomic epic of Laurent Pichaureaux
Career of chef Laurent Pichaureaux
Originally from the Poitou-Charentes region of France, I began my apprenticeship in the Deux-Sèvres region, then moved on to such demanding establishments as Château St Catherine (Relais du Silence) in Charente, Villa Florentine (Relais & Châteaux) in Lyon and Château de Mercuès (Relais & Châteaux) in the Lot region.
My journey then took me to London’s Mayfair district, where for almost 9 years I explored and comprehended the riches of the world’s cuisines. Building on this cosmopolitan experience, I returned to France in 2011 with an innovative vision, creating Esens’ALL around an emerging concept centered on nature, the plant kingdom, flowers, herbs and roots.
My vision of cuisine
No menu, no a la carte, I craft spurs of the moment, letting the seasons and my inspiration guide me.
In my laboratory, I test, learn and make infusions, distillations, macerations and decoctions of flowers to flavor my various culinary creations. My cuisine is centered around fresh flowers and herbs because, over and above their aesthetic appeal, their freshness, vivacity and herbaceousness
stimulate the palate in a unique and interesting fashion.
For over 10 years now, I have been advocating environmentally-friendly cooking, favoring organic produce and short food chains thanks to artisans and producers who are also committed to this ongoing quest for “better eating”.
Journey of Commitment & approach
My commitment goes even beyond my cooking, as I am a member of various associations dedicated to responsible catering, including Chefs4thePlanet. This international coalition works for the climate, biodiversity, the environment and the fight against food waste. Chefs4thePlanet supports the transition to organic farming and short food chains, coordinating actions and solutions that defend “good eating” and “sustainable eating” within a new ecosystem.
Find out more about my commitment to sustainable, seasonal cooking
Discover the various articles published on my table and my approach to
gastronomic, creative and seasonal cuisine :
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"We must give back to the earth what it has given us” - Laurent Pichaureaux
