{"id":4467,"date":"2018-08-03T14:24:14","date_gmt":"2018-08-03T12:24:14","guid":{"rendered":"https:\/\/lecompostelle-tusson.fr\/the-chef-cook\/"},"modified":"2023-10-17T17:13:44","modified_gmt":"2023-10-17T15:13:44","slug":"the-chef-cook","status":"publish","type":"page","link":"https:\/\/lecompostelle-tusson.fr\/en\/the-chef-cook\/","title":{"rendered":"The Chef Cook"},"content":{"rendered":"

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LAURENT, CHEF COOK<\/h1>\n

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\n “I’ve always wanted to be a cook. That was obvious, a passion since childhood. My view of gastronomy is that a solid technical base is needed before then combining, mixing and giving a new twist to my subject and surprising my guests.
\nIn line with this philosophy, I take great pleasure on emphasising the French gastronomy and revisiting this noble heritage depending on the local products that inspire my dishes. My culinary identity comes from both French standards and foreign cuisines within which I have worked, in particular England and Switzerland, the only objective being to enhance the taste experience of my guests.<\/p>\n

As a native of the Charente, it’s an immense pleasure for me to work in this region and to welcome, like at home, the curious visitors and the regular guests”.<\/p>\n

Laurent Malescot<\/h5>\n

Chef cook<\/p>\n <\/div>\n\t<\/div>\n<\/div>[vc_empty_space height=”50px”]\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-sm vc_hidden-xs”]

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The Chef
\nCook<\/h1>\n

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\n \u201cJ\u2019ai toujours voulu exercer le m\u00e9tier de cuisinier. Une \u00e9vidence, une passion depuis l\u2019enfance. Ma vision en mati\u00e8re de gastronomie, c\u2019est qu\u2019il faut des bases techniques solides pour ensuite associer, m\u00e9langer, d\u00e9tourner mon sujet et surprendre mes convives.<\/p>\n

En phase avec cette philosophie, je prends plaisir \u00e0 mettre \u00e0 l\u2019honneur la gastronomie fran\u00e7aise et \u00e0 revisiter ce noble h\u00e9ritage au gr\u00e8s des produits locaux qui inspirent mes assiettes. Mon identit\u00e9 culinaire emprunte \u00e0 la fois \u00e0 l\u2019exigence fran\u00e7aise et aux cuisines \u00e9trang\u00e8res au sein desquelles j\u2019ai exerc\u00e9, en Angleterre et en Suisse notamment, avec pour unique objectif de sublimer l\u2019exp\u00e9rience gustative de mes convives.<\/p>\n

Natif de Charente, c\u2019est un immense plaisir pour moi d\u2019exercer au sein de ce territoire et d\u2019y accueillir, comme \u00e0 la maison, les curieux d\u2019un jour et les habitu\u00e9s de la maison.\u201c<\/p>\n

Laurent Malescot<\/h5>\n

Chef cuisinier<\/p>\n <\/div>\n\t<\/div>\n<\/div>[vc_empty_space height=”50px”]\t\t<\/div>\n\t<\/div>\n<\/div><\/div>

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HIS CAREER<\/h2>\n

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HOSTELLERIE DU P\u00c9RIGORD AUBETERRE SUR DRONNE (16)<\/h3>\n
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Sous chef<\/p>\n

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MANOR HOUSE HOTEL:
\nMORETON-IN-MARCH (UK)<\/h3>\n
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Pastry chef<\/p>\n

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MOREL\u2019S RESTAURANT:
\nCHIPPING NORTON (UK)<\/h3>\n
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Sous chef<\/p>\n

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LE MOULIN DE VILLERAY:
\nVILLERAY (61)<\/h3>\n
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Pastry chef de partie<\/p>\n

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H\u00d4TEL DU NORD:
\nCHAMP\u00c9RY (SUISSE)<\/h3>\n
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Chef de partie<\/p>\n

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ARMY
\n1ST TRAIN REGIMENT (31)<\/h3>\n
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Army service<\/p>\n

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MILL HOUSE HOTEL:
\nKINGHAM (UK)<\/h3>\n
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Chef de partie<\/p>\n

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H\u00d4TEL BEAU RIVAGE:
\nMANSLE (16)<\/h3>\n
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Professional certificate: CHR (Caf\u00e9s, H\u00f4tels and Restaurants)<\/p>\n

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LYC\u00c9E SAINT-JOSEPH L\u2019AMANDIER:
\nSAINT-YRIEIX SUR CHARENTE (16)<\/h3>\n
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CAP \u2013 BEP \u2013 CHR<\/p>\n

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