i. Biography
Laurent Lemal has led the kitchen at La Balette in Collioure, France, since 2020, where the work is built on seasonal buying, locavore discipline, and technical control. The cooking is tied to the market and the coast rather than to excess, with the Catalan shoreline treated as an active source of texture, fragrance, and memory. Local producers, fishermen, winemakers, and artisans sit behind that plate language, even when they remain out of view.
The Path
The early kitchen record shows the standard progression of a chef working across different house types and regional contexts. Laurent Lemal was chef at Hôtel du Parc in Neufchâtel-Hardelot, then moved as chef to Le Pont Napoléon in Moissac, and later as chef at Abbaye de La Celle in Var. Those roles set the terms of the craft: rigor, restraint, and the ability to adjust to the demands of each room while keeping seasonality and structure in focus. That sequence led to La Balette, Hôtel Relais des 3 Mas in Collioure, France (from 2020), where the coastline now directly informs the cooking.
The Work Today
The present kitchen is organized around locavore cooking and a strong reading of season, with local produce setting the pace. That approach gives the menu its shape: the day’s arrivals and the best available textures determine what lands on the plate, and the work stays close to freshness, precision, and clarity. The food leans on Mediterranean brightness and the specific energy of the Catalan coast, but the register remains practical. Each plate is built to hold together technically while still reading cleanly and directly.
Career - Chef — Hôtel du Parc, Neufchâtel-Hardelot - Chef — Le Pont Napoléon, Moissac - Chef — Abbaye de La Celle, Var - Chef — La Balette, Hôtel Relais des 3 Mas, Collioure, France (from 2020)
Signature
Laurent's signature dishes include Dessine-Moi 100% Végétal Attitude and Le Thym'Ô'Thé. The names point to a kitchen where vegetables are treated as a serious working field rather than an accessory, with room for variation, nuance, and color. There is also a lightness in the naming, but the underlying method stays disciplined. These dishes sit within the same seasonal frame as the rest of the menu and use technique to keep the expression clear.
In Their Words “Catalan cuisine celebrates the intimate bond between land, sea, and fire, with the sincerity of produce and the strength of a territory.” “I do seasonal, vivid and colorful cooking with a certain leaning toward vegetables and touches scattered through the signature dishes.” These lines define the work in plain terms: territory first, season first, and vegetables given real weight inside the composition. The focus is not on ornament but on the relationship between place and product, with color and freshness used as working tools. There is also a clear sense of control in the phrasing, which matches a kitchen that leaves room for accents without losing structure.
Acclaim
Laurent's honors include Best Vegetable Dish at the Bocuse d’Or world final (2017) and Bocuse d’Or France (2015). Those awards place his vegetable work in a high-level competitive frame and confirm the precision behind the cooking. They also align with the direction of La Balette, where seasonal expression and clarity remain the center of the plate.
FAQ Where did Laurent Lemal work before? Laurent Lemal's earlier career included Hôtel du Parc, Le Pont Napoléon, and Abbaye de La Celle. What recognition has Laurent Lemal received? Best Vegetable Dish at the Bocuse d’Or world final (2017).
