Laurent Jouin

Normandy, France. 

Born in Normandy, then spending 10 years each in Paris and Provence, Laurent has over 30 years of cooking experience under his belt. From 1992 Laurent has worked in 2-star and 1-star Michelin restaurants including: Jacques Cagna Paris, Beauvilliers Paris, La Pinède Saint Tropez and Maison Prunier Paris. Additionally, he has worked as a General Manager/ Executive Chef for Lenôtre in Qatar. After owning his own restaurant in Provence for 4 years, he moved to Australia in 2012, but not before living in California, USA in 2009, where he worked as a Corporate Chef. Upon arriving in Australia, he first settled in Melbourne and worked as a Head Chef. Falling in love with the Bittern countryside, Bistro La Provence is the result of this romance. 

“Working” in my father’s patisserie at the age of 8 inspired me to fulfil my aspirations of becoming a Chef. 

I define my style as a traditionally trained French Chef, however, I have learnt and take pleasure in adding alternative flavours into my recipes. 

Fresh, seasonal produce, locally sourced. I am all about supporting local community.

 
Obsessive compulsive about? 

Quality food, professionalism and clean flavours. I want my customers to enjoy not only my recipes but also the personable experience Bistro La Provence offers. 

Whilst working in a 2-star restaurant in Paris, Mr Prunier Gourmard inspired and set the tone for the way in which I prepare the food I create today. 

The relationships I build with my customers and ensuring their overall experience is enjoyable and one they want to share with friends and family. The gardens set the tone and as a gardener it is a pleasure to call Bistro La Provence my restaurant.

All I can say is butter, cream and more butter and cream! With all seriousness though, the ingredient I could not live without is seafood. I love working with seafood. 

I would have to say the Escargots à la Bourguignonne and Duck à l’orange.

If I am biased, I make a mean Mi-Cuit au Chocolat.