Laurent AZOULAY

Chef : 2 restaurants A graduate of L'Oustau de Baumanière and Jacques Chibois, chef Laurent Azoulay works in winter at L'Ekrin in Méribel and in summer at Le Bistrot de Villedieu.

Presentation

After completing a BEP and CAP on his own, Laurent Azoulay went on to complete a Bac Pro apprenticeship with Jean-Pierre Novi at La Riboto de Taven in Les Baux-de-Provence. He's the one who gave me a taste for the restaurant business," he says." Despite an offer from Alain Ducasse to continue training at the Louis XV, where he had just completed an internship, he decided to finish his studies at L'Oustau de Baumaniè;re.

In 1998, it was time for his military service, which he performed at the Élysée Palace, then at the French Ministry of Education. When he can, he does a few extras at the Lido or Alain Passard's L'Arpège. At the end of the year, and after several attempts, he was hired by Pierre Gagnaire as chef de partie. "This chef had me spellbound. His way of working, his slightly crazy side, with a very particular style of cooking..." He then moved south, to Grasse, to work for Jacques Chibois. Hired as chef de partie, he left a year later as junior sous-chef to join Le Clos de la Violette. "I wanted to be closer to my parents, so I went to Aix-en-Provence, as second to Jean-Marc Banzo. "

In 2003, a new adventure opened up for him: "Alain Ducasse had bought Châteaux & Hôtels Collection. His office called me back to offer me my first position as chef at the Les Trésoms hotel in Annecy." Two years later, he became the owner of the Le Saule Pleureur restaurant in Monteux ."I was 29, I'd already been a chef, so I just went for it." Gault&Millau quickly awarded him 2 toques. After seven years there, he accepted the position of chef at L'Ekrin, part of the Le Kaïla hotel in Méribel. "I didn't know the world of winter resorts at all. It's been tough, but we've had a great year", and the Guide Jaune awarded him a handsome mark of 14.5/20.

Since then, chef Laurent Azoulay has also taken charge of the Bistrot de Villedieu, in the eponymous commune, for the summer season, and of Bokal, a delicatessen in Méribel.

I.B.