- Laurent DUROTExecutive Chef
- After working for the Garnier Opera and more than 10 years spent in Concorde Lafayette kitchens, Laurent DUROT joins La Maison de l'Aubrac in 2001. For 9 years, his teams will more than double and the gastronomy will focus on "terroir". Mastering the beef cooking and in particular the art of accommodating the cheap cuts, he is the creator of the main in-house famous dishes. We will for examùple mention the beef tripe with morel sauce, the beef cheeks and tomato confit or the Foie gras and beef marble cake...