Laurent Peugeot

The Climb

The training sequence — CFA La Noue, La Papisienne, Beaune, and L’Écusson, Beaune — gives a clear picture of the groundwork behind Laurent Peugeot’s cooking. Those addresses, all close to Burgundy’s working rhythm, point to a craft built in stages: fundamentals first, then repetition, then refinement. In that kind of formation, technique is not abstract. It is learned in place, and it accumulates through each stop. Le Charlemagne in Pernand-Vergelesses, France became the main address for that accumulation when Laurent Peugeot served there as chef from 2006–2017. A long run at one house means the kitchen’s habits, seasons, and standards become part of the daily method. When he returned in 2020 as chef at Le Charlemagne in Pernand-Vergelesses, France, the role carried the weight of continuity rather than novelty: the same address, worked again with the memory of what it had already required.

Today

By 2024, that chef tenure had ended. What stays visible in Laurent Peugeot’s present-tense words is a practical view of how craft gets passed on. “Today, I will give my experience to anyone who asks. If young people come to me, and show passion and desire, I will move heaven and earth.” The line is direct: experience is not framed as private property, but as something to be shared when the next cook arrives ready to work. Seasonal respect sits at the center of that approach. “It is the first ingredient of a successful dish: respecting the seasons.” In trade terms, that is less a slogan than a working rule. It places the calendar ahead of display, and it treats timing as part of the recipe, not an afterthought.

In Their Words “Today, I will give my experience to anyone who asks. If young people come to me, and show passion and desire, I will move heaven and earth.” “It is the first ingredient of a successful dish: respecting the seasons.”

Recognition

Laurent's honors include Michelin Guide, 1 star (2006).