ÉC

Édouard Chouteau

La Laiterie

Chef

Description

Grandson of dairy farmers and son of restaurateurs, Édouard Chouteau is passionate about his work. Bitten by the cooking bug at an early age, he was immersed in the atmosphere of his family's hotel-restaurant. So it was only natural that he should take up the profession of chef, learning his trade from some of France's greatest chefs: Pierre Gagnaire, Eric Fréchon, Alain Passard, Christophe Pelé and chef Mathieu Pacaud, with whom he worked as head chef in the kitchens of the Pavillon de la Reine hotel on Place des Vosges in Paris. Today, he practices his art in Lambersart. At La Laiterie, he delights the eye and the palate with authentic, inventive and passionate cuisine. He chooses his produce from quality suppliers, mainly regional, organic and always in season. Exceptional products combine tradition and modernity in bold combinations of taste.

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Omnivore Food Forum

Sep 10, 2024

2:00 PM2:45 PM

Pay Your Restaurant Bill! Finding the Right Price.

Édouard ChouteauLa LaiterieChefCélestine FoucherCantines "Chez Foucher mère et fille"FondatriceWilliam LedeuilZe Kitchen GalerieChef

Description

It's not easy to reconcile profitability and food democracy when you're a restaurant owner! From local canteens to Michelin-starred restaurants, some are willing to cut back on margins in order to continue feeding as many mouths as possible. Here's a quick calculation lesson.

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