FoodITravelILearn
Each region of the world holds its own culinary treasures, and travel lets us discover them, draw inspiration from them, and carry something back. We return home with encounters, products, and above all a craftsmanship that was unfamiliar to us. There, at home, we reinterpret what we have learned.
This craftsmanship educates us. What we make of it is what truly matters.
Today, cooking knows almost no boundaries. Fruits, vegetables, spices, meat and fish travel further than ever, and global cuisines feel within everyone's reach. Through my work, I have discovered new techniques from one generation to the next, including from younger chefs who are too rarely given the space to express themselves. I would not change a moment of that journey.
But today, I want to do something different.
Learning from elsewhere will always matter. Protecting an environment, an ecosystem, and the people who shape it matters just as much to me now. A local cuisine, whether traditional, classic or reinterpreted, should above all celebrate the richness of its own products, artisans and producers.
To interpret a cuisine is also to take responsibility for it. So I try to explore what is close to me first, and to let my know-how travel, not my ingredients.
Chef Laurent
