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Laurent learned about the world of food from an early age in the delicatessen and catering business run by his parents in the suburbs of Nantes.
After completing his hotel management studies in Noirmoutier, he cut his teeth on the French Riviera, in Antibes under Jean Rostang, before moving to the Négresco in Nice.
There, he fell in love with the rich colours and intense flavours of Mediterranean cuisine.
After moving to the Lucas Carton in Paris, he headed for Switzerland and the Beaurivage Palace in Geneva.
Following a stint on the Ile de la Réunion, Laurent returned to France and was awarded his first Michelin star at Bories in Gordes.
He then decided to transform his family’s property into a restaurant.
He worked as chef de cuisine at the Domaine de Beauvois in Luynes while supervising the building works at his future restaurant in Haute Goulaine.
In April 2000, he opened Le MANOIR DE LA BOULAIE, in the heart of the Muscadet vineyards,
and two years later earned his first Michelin star for his own restaurant.
2002: 1 star in the Michelin Guide.
2005: 2 stars in the Michelin Guide.
2008: 17/20 in the Gault Millau guide.
His cuisine is an invitation to embark on a journey through a series of culinary compositions expertly flavoured with spices from around the world.
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