FOURty Seconds with Laurent Eperon

29 Dec 2015
< 1 min read
Using traditional ingredients and flavours with innovative approaches, Laurent Eperon of Zurich-based, Le Pavillon at Baur au Lac, creates 21st century interpretations of classic haute cuisine. FOUR caught up with the highly acclaimed head chef to find out he’s been up to recently…

What are your earliest memories of being interested in food?

Visiting the colourful and versatile food markets when I was a child during our family holidays in Southern France and afterwards cooking together.

What would you say has inspired your cooking the most?

My biggest insprirations come from music and art, especially Pop Art.

Describe your culinary style…

Keep it simple.

What kind of experience do you aim to give guests when you cook for them?

Each day is a challenge, each and every guest deserves and receive its very own and individual experience.

What are your most indispensable ingredients?

«Swissness » – regional products from Switzerland are definitely indespensible in my cooking.

What would you say has been the most memorable moment in your culinary career so far?

Various food promotions and in2003/2004 when I receivedtheLauréat, “Prix Culinaire International Pierre Taittinger”in Paris and 1st prize “Prix Culinaire International Pierre Taittinger”in Montreux.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

Passion is everything: “all or nothing”

What’s next for you/Whats projects do you have lined up?

Create my cook book, laying more focus on organic food and regional products.

What is your guilty pleasure?


What restaurant is currently at the top of your list to dine at?

Eleven Madison Park, New York, is currently one of the places I’d most like to visit.

Find out more about the culinary career of Laurent Eperon

Le Pavillon

Baur au Lac

Talstrasse 1

8001 Zurich


+ 41 44 220 50 22