Géraldine Laubrières

The Path

Training at Lycée hôtelier de Chamalières gave Géraldine Laubri the formal base behind the work at Auberge de la Baraque in Orcines. Raised in Auvergne, she says her parents bought the restaurant, and she knew from age 10 that the role was the one she wanted.

The Work Today

Since 2003, the restaurant has been her reference point, with the kitchen built around one clear local product: Magret de canard du Domaine de Limagne. On that duck, Géraldine Laubri is direct about the quality of the ingredient: “This duck has an extraordinary taste.” The technique is equally exacting: “I have always been used to scoring the duck fat to avoid bubbles forming during cooking.”

Signature

Géraldine Laubri’s signature dishes include Foie Gras Poêlé Sauce au Banyuls and Ile flottante Chocolat- Caramel.

In Their Words “I have always been used to scoring the duck fat to avoid bubbles forming during cooking.” “It feels like I have been living my little-girl dream for 18 years!”

Acclaim

The clearest mark of recognition is the length of Géraldine Laubri’s tenure at Auberge de la Baraque in Orcines, alongside a family-held restaurant and a signature product from Domaine de Limagne.