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Gault&Millau

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Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Laura PELOU
© Nicolas Berges

Laura PELOU

Chef : 1 restaurant
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Presentation

 

Biography & Awards
2021 Endowment for Young Talent winner
2022 Ouverture de Gram’s
2023 Young Talent Trophy

Its restaurants

Open
Gram's
13
/ 20
Chef's Restaurant
Gram's
Address 31000 TOULOUSE
Chef Laura Pelou
Cooking French | Local
Budget 20 € to 24 €

Its recipes

Respounchous, chicken livers and hearts, Laura Pelou's vinegar juice
Intermediate
Respounchous, chicken livers and hearts, Laura Pelou's vinegar juice
Laura Pelou, winner of the Dotation pour les Jeunes Talents Gault&Millau, loves cooking offal, as in this recipe for wild asparagus (respounchous) and poultry livers and hearts.
Chef
Laura Pelou
Restaurant
Gram's 31000 TOULOUSE
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