i. Biography
Laurent Audiot’s path runs from hotel school in Blois to Marius et Janette in Paris, where he served as chef de cuisine and where the restaurant earned one Michelin Guide star in 1993 during his chef de cuisine years. The French chef’s route then moved through La Fontaine Gaillon, L'Ecaille de La Fontaine, and Poissonnerie Moby Dick, carrying the same Paris focus through work shaped by daily arrivals from the fish market.
Early Years
Fresh out of the hotel school in Blois, Audiot entered Marius et Janette in 1978 at age 24. That beginning matters on its own terms: a young French cook stepping directly into a Paris restaurant that would become the central address of his name. From 1988 to 2003, he served as chef de cuisine there. In the middle of that long run, the restaurant earned a Michelin Guide one-star award in 1993, the primary public recognition attached to his cooking at the address. The timeline gives his early career unusual continuity. Rather than a quick passage through many kitchens, his first named chapter stretches from an entry in 1978 to a chef de cuisine tenure that carried into 2003.
Making a Name
After that first major Paris stretch, the next turn came at La Fontaine Gaillon in Paris, where he was chef de cuisine from 2003 to 2006. The move kept him in the city and in the same senior kitchen role, but it also marked the end of the long Marius et Janette chapter that had defined his rise. In January 2006, he was chef de cuisine at L'Ecaille de La Fontaine in Paris. That same year opened another stage: from 2006 to 2016, he was co-founder of Poissonnerie Moby Dick in Paris. Taken together, those roles trace a career that stayed tightly linked to Paris across restaurants and a co-founded venture. The sequence is compact but precise: chef de cuisine at one address for fifteen years, chef de cuisine at two more Paris venues, then a decade as co-founder.
The Present
At Marius et Janette, Audiot’s menu is shaped by daily deliveries straight from the fish market and evolves for lunch and dinner. His career arc is not a scattered itinerary. It begins in Blois, lands in Paris at age 24, gathers a Michelin Guide one-star award in 1993, and moves through named chef de cuisine posts and a co-founded Paris venture.
Profile updated July 2026
FAQ
Asked of Laurent
What is Laurent Audiot known for at Marius et Janette?
At Marius et Janette, Audiot’s menu is shaped by daily fish-market deliveries and evolves for lunch and dinner.
Where else has Laurent Audiot worked?
He was chef de cuisine at La Fontaine Gaillon from 2003 to 2006, chef de cuisine at L'Ecaille de La Fontaine in January 2006, and co-founder of Poissonnerie Moby Dick from 2006 to 2016.
Where did Laurent Audiot begin their career?
Fresh out of the hotel school in Blois, he entered Marius et Janette in 1978 at age 24.
