Grand Chef Relais & Châteaux,Guy Lassausaie is at the helm of his family’s restaurant, leading it to be awarded two Michelin stars among other accolades. Chef Laussausaie’sgreat-grandfather created the restaurant in 1906 and today its offers fine-dining, revisitingclassics and celebrating flavours.
When heleft hotel school, he headed in numerous different directions, falling back on his family restaurant after a few years.Almost 30 years ago, and sporting the title of Best Worker of France, he haschampioned a personal kind of cuisine rooted in his classical training, hislove for the cuisine of the Lyon region and histravels abroad. His dishes draw on many different influences and combine the traditional and the modern, the sophisticated and down-to-earth, cuisine from Franceand from abroad.
Having been awarded the Best Worker of France title in 1993, Chef Laussausaie collected two Michelin stars for his wonderful cuisine.
What was your most moving culinary experience?
Without doubt, a meal I had at Madame Point’s restaurant. I was incredibly impressed both by the woman herself and by the speciality of the house, Gâteau Marjolaine. It was a thrilling occasion that I remember to this day.
The most amusing kitchen incident you ever witnessed?
During a gourmet week in Montevideo (Uruguay), the entire brigade that had been assigned to me left at the beginning of the first service. Fortunately we were able to scramble a team, with the help of chefs from the town and particularly of the translator who accompanied me, who on this occasion really filled the breach!
Your best piece of advice for amateur chefs?
Select top-quality ingredients and keep things simple.
- Meilleur Ouvrier de France, 1993
- 2 Michelin stars
1 rue de Belle Cize