Born in Burgundy and having spent most of his early years as a chef in France, Laurent Peugeot first stepped foot in Asia in 1997. That year, he braved the unknown, flew to Japan and stayed there for four years – an experience he describes as “a door opening to a new world”. He now constantly travels to cities such as New York, Singapore, Mauritius, Bangkok and Guangzhou among others, participating in four-hand collaborations, gastronomic shows, contests and lectures.
His cuisine at his one-Michelin-starred restaurant Le Charlemagne is a mixture of different cultures, with French and Japanese influences being the most prominent. Good ingredients are his biggest inspiration. Being a passionate scuba diver, the ocean holds fond memories for Peugeot, so it's no surprise that the chef is partial to fish and other seafood.
For him, Le Charlemagne is an adventure where he gets to take diners on a discovery of new countries and other cultures.
When was your first encounter with the MICHELIN guide?
It was in 2005, four years after I started my first restaurant. The first time I earned a star was in 2006 with Le Charlemagne in Burgundy, France.
What were your thoughts when you knew you received your star? How did you celebrate?
I was carried away by joy! I was so happy, I decided to renovate the restaurant to celebrate!
How much influence/inspiration does the MICHELIN guide have on your career?
The guide has given me a certain level of reputation and visibility. Being awarded a star, it is a mark of quality and the French are very attached to this.
What advice do you have for young chefs aiming for Michelin stars?
My advice for them is work, work, work! They also need to have rigour, passion and patience.
