i. Biography
Laurence cooks at Côté Bastide in Sainte-Foy-la-Grande, France, where seasonality is handled with a classical frame rather than used as decoration. Trained at Lycée Hôtelier de Gascogne in Talence, Laurence brings a precise hand to the work, but the finish stays loose enough to keep the plates alive. The cooking moves between freshness and depth, with French technique as the base and occasional international accents used for contrast, not noise.
Coming Up
Training at Lycée Hôtelier de Gascogne in Talence gave Laurence the technical ground that still shapes the kitchen today. The education reads in the work as control, timing and attention to product, with balance preferred over ornament. That foundation now carries through daily service at Restaurant Côté Bastide, where the cooking remains disciplined without becoming fixed.
Where They Are Now
At Côté Bastide in Sainte-Foy-la-Grande, France, the menu is built from product and season, with flavor kept in front. Laurence works through classic French preparations, using technique to make the plates clear and composed rather than heavy. International notes appear in measured doses, adding texture and contrast without shifting the kitchen off its core. The result is cooking that stays lucid, direct and grounded in the work of each element.
Signature
Laurence’s signature dishes show how that method plays out in practice. An egg cooked at 64°C with butternut cream and Parma ham is handled with restraint and attention to richness. A terrine of pork cheek confit with duck foie gras sits on the more layered side of the register, while Pyrenean trout gravlax with salted waffle and vodka-lemon chantilly brings salt, softness and lift into the same plate. Hand-cut beef tartare with herb mayo leans toward directness and precision. Thai-style ramen with shiitake, Chinese cabbage and prawns adds another current, but the line stays consistent: classical discipline, fresh product and enough openness to let another influence through without losing balance.
Profile updated August 2026
FAQ
Asked of Laurence
What is Laurence's current role?
As of 2026, laurence is head chef.
Where did Laurence train or study?
Laurence trained at Lycée Hôtelier de Gascogne.
What is Laurence known for?
Modern cuisine with seasonal dishes and local ingredients.
