Rémi LAZUROWICZ

Chef : 1 restaurant

Presentation

In Rémi Lazurowicz's family, there's a collective memory that runs through the years: it's said that, from a very early age, he was already thinking about owning his own restaurant. However, he took the plunge late in life, in his thirties, after a first life as an engineer.

So, in 2015, he enrolled at Ferrandi, in Paris, and passed a CAP in reconversion. During this year of apprenticeship, he met chef Bruno Doucet, with whom he was already a customer and in whose kitchens he took his first steps. He explained his project to him, driven by a simple and effective desire. "I wanted to become a chef first and foremost, not a restaurateur.

After his training, Rémi Lazurowicz spent some time with Tomy Gousset, then three years at La Régalade Saint-Honoré with Bruno Doucet, who became a pillar in his career. He worked in every position, from pastry to kitchen. He launched his career in 2018 with the purchase of Bouillon 47. The establishment deploys a "simple, legible cuisine, with lots of contrasts and textures". The idea? "Never get bored", which promises great dining experiences.

T. L.