FoodITravelILearn
Each region of the world holds its own culinary and cultural treasures, and travel allows us to discover and draw inspiration from them. When we journey, we share moments of discovery—encounters, products, and, above all, a craftsmanship that is often unknown to us. We return to what feels like our anchor, our home, and there, we reinterpret what we’ve brought back as something precious.
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Good or bad, each of us will decide, but this craftsmanship educates and enriches us. What truly matters is the interpretation we give it.
Today, cooking knows no limits or boundaries. It often leaves us searching for the identity we wish to give it. Everything is within our reach to interpret global cuisines—fruits, vegetables, spices, meat, and fish need no passport to arrive at our doorstep.
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Through my work, I discover new cuisines and techniques from both the older generation and the younger one, who are too often not given enough space to express themselves. And I wouldn’t change a thing about that.
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But now, I want to do something different. Sharing and learning are essential to balance, but protecting an environment, its ecosystem, and its values mean so much more to me today. A local cuisine feels natural to me—it can be traditional, classic, thematic, or even multi-ethnic. Above all, it must celebrate the richness of local products, artisans, and producers.
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Interpretation and responsibility become one. Exploring our culinary craftsmanship must be done while respecting these values. Discover what is close to us, let your know-how travel—not your ingredients—and put them in the spotlight.
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Chef Laurent
