Laurent Soliveres started out as many youngsters do in France – in the kitchens! He first went to culinary school after his basic education, then apprenticed, and then moved from one restaurant/hotel to another, advancing his way upwards within the kitchens.
However, Chef Laurent differs from many other chefs in that following school in 1980, he went to one restaurant and apprenticed, Guy Savoy’s, and never left. He was there when the Great Chefs television team showed up in May of 2000, to tape him for the Discovery Channel’s Great Chefs of the World television series (episodes 233 and 252).
He was also there in 2010 as the sous chef and he is there today, in the new Guy Savoy’s (they moved in May of 2015). Only now in 2016, he isn’t working in the basement kitchen, but above ground as the executive chef.
Chicken and Mushrooms en Papillote
Serving: 4 Print Chicken and Mushrooms en Papillote By Great Chefs October 14, 2015 Bresse chickens are recognized as the best, very flavorful birds who are certified and marked with a special tag. They are free-range birds, fed on corn. The closest substitute in the U.S. is free-range chicken. Why use a wooden spoon to […]
Grilled Langoustines with Citrus
Serving: 4 Print Grilled Langoustines with Citrus By Great Chefs October 10, 2015 This appetizer is the essence of simplicity, yet elegant. Snap peas form a bed for bright pink langoustine tails, broiled and drizzled with butter seasoned with citrus. Chef Solivérès folds each pea so that the peas form a tall bed for the […]