Chef Laurent Pichaureaux en cuisine

Nature as essence
Originally from Poitou-Charentes, I began my apprenticeship in the Deux-Sèvres then with formative houses by their requirement like the Château St Catherine (Relais du Silence) in Charente, the villa Florentine (Relais & Châteaux) in Lyon and the Château de Mercuès (Relais & Châteaux) in the Lot. Then I chose to broaden my culinary horizons and fly to London in the Mayfair district. There, I was able to open up and train myself for almost 9 years in the different cuisines of the world.
Enriched by this wonderful experience, I returned to France in 2011 to open my establishment Esens’ALL with a concept, then emerging, around nature, the world of plants, flowers, herbs, and roots. No menus or à la carte, I create a cuisine of the moment, letting the seasons and my inspiration guide me. In my laboratory I test, I learn and I make infusions, distillations, macerations and decoctions of flowers to flavor my various culinary creations. Fresh flowers and herbs form my signature because beyond their aesthetic aspect, they bring a real taste interest thanks to their freshness, their vivacity and their herbaceous side.
For the last 10 years now, I have been advocating cuisine that respects the environment, favoring products from organic farming, courses with artisans, producers who are also invested in this permanent quest for "eating better". Committed, I am a member of various associations that campaign for responsible catering, including CHEF4THEPLANET, an international coalition dedicated to climate action, the protection of biodiversity and the environment, and the fight against food waste. transition to organic farming and short food circuits, it brings together actions and solutions that promote "eating well: eating sustainably" within a new ecosystem.
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