Laurent Barberot

Chef Laurent Barberot's culinary philosophy is rooted in two fundamental principles: 'amour et envie' (love and desire), which he applies to every facet of his kitchen. He envisions his cuisine as a celebration of 'life and encounter,' fostering an environment of trust and conviviality within his brigade. This human-centric approach extends to his guests, with whom he enjoys sharing the narrative of a dish or a product, creating a personal connection that transcends the plate itself. His cooking is a dynamic, seasonal exploration, constantly reinventing itself with vibrant colors and renewed flavors to craft a 'beautiful story of Nature.' Barberot is a fervent proponent of hyper-local sourcing, deeply embedded in the rich terroir of the Jura region. He demonstrates an intimate knowledge of its producers, regularly featuring indigenous ingredients such as pike, Bresse poularde, Morteaux sausage, specific seasonal items like Girolles and Cèpes in autumn, game in winter, and spring asparagus. He collaborates directly with local cultivators like Evelyne for ancient vegetables from the Val de Saône, ensuring the freshest, most authentic expressions of the land. Furthermore, his commitment to local excellence extends to his wine program, where he champions high-quality Jura crus, often sourced from vignerons practicing biodynamic farming, reflecting a conscious environmental and quality-driven choice. Barberot's ethos is also one of profound respect for the legacy of the establishment he now helms, embodying a commitment to continuity and excellence while subtly infusing his unique identity into the renowned traditions of La Chaumière. He believes in providing pleasure to a broad clientele, maintaining stellar standards across both his gastronomic and bistronomic offerings, driven by an unwavering dedication to the quality and integrity of the product. Chef Laurent Barberot's technical mastery is characterized by an unwavering commitment to precision and meticulous execution. His kitchen operates under stringent criteria of 'qualité de produit, qualité d’assaisonnement, juste cuisson, précision, netteté,' ensuring an impeccable standard for every dish. A pivotal revelation in his career was his time as a chef saucier, where he discovered his culinary identity through the profound 'subtlety that one can bring to flavors by working on sauces.' This expertise forms the cornerstone of his technical style, allowing him to delicately evolve classic preparations with his refined interpretations. His influence also stems from a significant seven-year tenure with Alain Ducasse, which fostered a deep appreciation for Mediterranean cuisine, evident in his preference for its distinctive 'saveurs, ses aromates, le goût aillé.' Barberot's plating is described as 'inventive and savory,' 'colorful, warm and contemporary,' where plates are 'perfectly dressed' to achieve 'creative associations of flavors' and a 'very beautiful unique composition.' While the text does not name specific legendary signature dishes, his approach is defined by seasonal reinvention and a consistent celebration of Jura's finest ingredients, masterfully integrated through his signature delicate sauces and an elegant aesthetic.

Career

• Chef at Plaza Athénée, Paris
• Chef at La Pyramide, Vienne
• Chef at La Côte d'Or, Saulieu
• Chef at Le Clos des Sens, Annecy
• Chef-Owner at La Chaumière, Dole