Laurie GRAUX
In Dunkirk, Laurie Graux, head waiter and co-founder of the Schorre restaurant, has made a successful and passionate conversion after a career in sales and catering.
A former business student, she confides:"I first obtained a DUT (technical diploma) in marketingtechniques before taking a master's degree in management, specializing in entrepreneurship, at the University of Amiens. I think I'm a jovial and empathetic person, which inevitably helps me today in running the restaurant. "
After her studies, Laurie left for Australia and landed a job as a waitress in an Italian restaurant before crossing the Tasman Sea:"I settled in Auckland, New Zealand, for seven months as a waitress at the Harbourside Restaurant, where I was responsible for ten tables. A great experience. "
Formative experiences with top chefs
In 2018, she returned to France and joined Adrien Descouls, then head of his restaurant Origines (2 toques). There, she reunites with François-Xavier Sailly:"We met at school when we were still underage."The couple then moved to Le Vert Mont in Flanders, where Laurie manages stock, mise en place and service, while François-Xavier cooks alongside Florent Ladeyn.
"This experience was very beneficial to both of us, and helped us open Schorre, that's for sure. There were many obstacles in the way of transforming this former salt loft into a restaurant, but we held firm and are now fully satisfied with the result," she emphasizes.
