Laurent PRAT

Chef : 1 restaurant

Presentation

Born in Castres in 1990, Laurent Prat has been"immersed in the restaurant business from an early age". What could be more natural, then, than to enroll in a lycée hôtelier? He graduated in 2009, before working as a commis at Michel Sarran's in Toulouse. The following year, he moved on to Jacques Chibois' La Bastide Saint-Antoine, where he established himself as a dynamic demi-chef de partie.

2011 marks an important turning point in his career. Laurent Prat has the opportunity to join Paul Bocuse's Auberge du Pont de Collonges:"It was a dream," he confides. First as a starter, then on the block, he learned the rigors of French gastronomy, training intensively until 2012, when he returned to the Toulouse region. He passed through Les Jardins de l'Opéra, before establishing himself as sous-chef de cuisine at Le Genty Magre:"I already had the idea of opening a restaurant, but I was still young," he stresses.

In 2018, he was head chef at L'Hippi'curien, which had just been launched:"A new address is always very enriching for a head chef."With all these keys in hand, he decided to open his own place in 2020, La Table de Laurent, in Ramonville-Saint-Agne, with the help of the Dotation Jeunes Talents Gault&Millau. "I put all my soul into this restaurant."He threw himself wholeheartedly into a cuisine he likes to describe as"French cuisine, with a few twists". He won 2 toques in his first year.

T. L.

Biography & Awards

1990 Naissance à Castres

2009 Commis chez Michel Sarran, à Toulouse

2010 La Bastide Saint-Antoine, à Grasse, auprès de Jacques Chibois

2011 L’Auberge du Pont de Collonges (Rhône), auprès de Paul Bocuse

2018 Chef à L’Hippi’curien, à Toulouse

2020 Ouverture de son restaurant La Table de Laurent, à Ramonville-Saint-Agne, avec l’aide de la Dotation Jeunes Talents Gault&Millau

2020 Bénéficiaire de la Dotation Gault&Millau pour les Jeunes Talents