Chef Biography

Alain Laurent was born in 1964 in Brittany, France and became interested in food when he was eight years old.  A two year stint at France’s School of Countryside Tourism convinced him that he had found his niche in the pursuit of culinary excellence.

He served his first apprenticeship at age 16 with Great Chef Louis LeRoy in Brittany. At age 22, Chef LeRoy recommended him to 3-Michelin star restaurateur, Jo Rostang and his chef son, Michel, for their La Bonne Auberge restaurant.  Alain worked his way up the ladder to chef de cuisine.

When Jo Rostang passed away in 1991, Alain was asked to become chef de cuisine at their hotel property Malliouhana in Anguilla, BWI.  In 1997, the Great Chefs Television team arrived on the scene to tape Chef Alain at the Malliouhana for their Great Chefs of the Caribbean series for the Discovery Channel.

Today, Chef Alain Laurent’s greatest enjoyments are “the excitement of discovering a new blend of seasonings and combination of ingredients to create a unique dish”, bringing respect for fine French cuisine to his protégés, and sailing his boat along Anguilla’s shores with his Anguillian born wife and their daughter.


Artichoke Terrine with Smoked Salmon and Goat Cheese

Serving: 4 Print Artichoke Terrine with Smoked Salmon and Goat Cheese By Great Chefs September 20, 2015 Artichokes are cooked and taken apart, then reassembled around a stack of artichoke heart slices, salmon slices, and goat cheese. This pretty dish is garnished simply with a chive-laced vinaigrette and colorful baby tomatoes. Ingredients Artichokes – 4 […]

Exotic Crayfish Salad With Vanilla Dressing

Serving: 6 Print Exotic Crayfish Salad With Vanilla Dressing By Great Chefs September 17, 2015 Vanilla bean seeds are mixed with oil and lemon juice to create the dressing for this lovely fruit salad, which is topped with crayfish sauteed with spicy seasoning and more vanilla bean. Shrimp may be substituted for crayfish. Ingredients Corn […]

Crème Brûlée with Sautéed Exotic Fruits

Serving: 6 Print Crème Brûlée with Sautéed Exotic Fruits By Great Chefs September 16, 2015 Fruit is sautéed in brown sugar and orange liqueur (or rum), then molded with crème brûlée for a rich but simple dessert filled with island flavor. The recipe can be simplified by serving just the fruit sauté with ice cream […]

Restaurant Information

Address: Meads Bay British West Indies Ai, British West Indies AI-2640, Anguilla
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