Laurent Azoulay

Chef Laurent Azoulay's culinary philosophy is deeply rooted in a profound respect for ingredients and a commitment to authenticity. Born into a Jewish Moroccan family, his childhood was steeped in the rich flavors and vibrant colors of Mediterranean cuisine, characterized by "mijotes" and ancestral dishes. This early exposure instilled a passion for markets, spices, and perfumes, which continues to inspire his culinary explorations. His core ethos revolves around simplicity: "travailler le plus simplement le produit, pour le mettre en avant" (to work the product as simply as possible, to highlight it). He quantifies his approach as "60% de produits et 40% de travail," emphasizing that the inherent quality of the ingredients is paramount, requiring less intervention from the chef. A guiding principle he received was to "privilégier le bon au beau" (privilege the good over the beautiful), underscoring a focus on taste and substance rather than mere aesthetics. Ingredient sourcing is central to his vision, marked by a staunch commitment to short supply chains and fostering genuine human relationships with his suppliers. He meticulously selects local producers—breeders, market gardeners, foragers, and farmers—from the Vaucluse and Savoie regions, ensuring they operate with respect for both their products and their animals. For his Bistrot de Villedieu, he prides himself on a "100% locale" kitchen, with all products (except Atlantic cod) sourced within a 20km radius. This involves an extensive "travail de recherche pour dénicher les meilleurs produits de la région et découvrir l’univers des artisans." His overarching vision at L'Ekrin is a harmonious blend of his Provençal origins and his adopted Savoyard region, a fusion he believes "fonctionne très bien ensemble." Through his bistrot, he also seeks to return to the fundamental essence of Provençal cuisine while supporting the local economic fabric. Chef Laurent Azoulay's signature approach is characterized by an elegant simplicity that champions the inherent quality of his ingredients. His technical style, honed during apprenticeships at Michelin-starred establishments like La Riboto de Taven and further refined under the tutelage of culinary giants such as Pierre Gagnaire and Jacques Chibois, focuses on allowing the product to shine. While he values foundational techniques, his philosophy leans towards minimal intervention to bring out the natural flavors. For instance, at his Bistrot de Villedieu, dishes are cooked "au feu de bois et en cocotte" (wood-fired and in Dutch ovens), indicative of a rustic yet precise mastery of heat and time. His approach to flavor is a vibrant dialogue between his Mediterranean heritage and the bounties of Provence and Savoie. He deftly balances aromatic spices and traditional Provençal elements with the robust produce of the Alpine region. While presentation is considered, the emphasis is firmly on taste, adhering to his belief in "privilégier le bon au beau." Among his most legendary signature dishes and representative offerings at L'Ekrin, the menu features a compelling blend, including authentic "bouillabaisse," expertly prepared "l'artichaut," and premium proteins such as "volaille de Bresse" and "cochon fermier." These selections exemplify his skill in weaving together regional specialties into a cohesive and distinctive culinary narrative.

Career

• Junior Chef at Hôtel La Riboto De Taven, Les Baux-de-Provence
• Chef de Partie at Louis XV (Alain Ducasse), Monaco
• Executive Chef at L'Ekrin, Méribel

Mentored by Alain Ducasse.