Bruno LAPORTE

Chef : 1 restaurant Having worked with the likes of Jean-Luc Rabanel and William Ledeuil, chef Bruno Laporte opened Chenapan in 2023, in Paris 9, with his partner Florentin Fraillon.

Presentation

Bruno Laporte's love of cooking was confirmed by an internship in his ninth year of secondary school. He first obtained a BEP, then a professional diploma from chef Emmanuel Hodencq in Clermont-Ferrand, who then hired him for a year. In 2009, the young chef was hired in Arles at Jean-Luc Rabanel's L'Atelier. "A year later, he returned to Clermont-Ferrand to join Xavier Beaudiment's Le Pré. Starting out as demi-chef de partie, he worked his way up to sous-chef. "We did a lot of wild gathering, it was a very natural cuisine."

2015 marked his arrival in William Ledeuil's Paris brigade, first at Ze Kitchen Galerie, then at Kitchen Terre as chef. "William is a man who teaches you how to cook, but above all he teaches you how to manage people and run a restaurant." He stayed for four years, then flew to Asia for a five-month break, and to Denmark, to complete an internship at the famous Noma restaurant.

On his return to Paris in 2021, Bruno Laporte takes charge of the Fulgurances restaurant for a five-month residency, then continues his journey at Oka, to help out a friend. He then moved on to L'Innocence, in the ^9th arrondissement, continuing the work of Anne Legrand and Clio Modaffari.

In 2023, the chef realized a project that had been close to his heart for several years: to open a restaurant with his friend and partner Florentin Fraillon, in Paris. This success was immediately rewarded by Gault&Millau, who awarded Florentin Fraillon the Sommelier Île-de-France 2023 trophy and included Bruno Laporte in book 109 - Le Sang neuf de la gastronomie française.

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