Laurent Carlier *, head chef at LA CHAMBRE
After training at a catering school in Lille, Laurent Carlier began his career at the restaurant Les Messageries in the same town, where he became the ‘chef de cuisine’ at the age of 23. Looking to gain further experience and hone his talent, he moved on to work as a trainee with renowned chefs such as Yves Thuries (holder of the title ‘Meilleur Ouvrier de France’), Joël Robuchon and Alain Ducasse. His passion for food has taken him all over France during his career: Chez Peyro (boasting several three-star ratings), the Grand Hôtel in Rocamadour, Hôtel de Bordeaux in Bergerac, La Corderie Royale in Rochefort and the Altiport Hôtel in Méribel (four stars). He is a member of networks defending healthy eating, such as Euro Toques France, founded by Paul Bocuse and Pierre Romeyer.
Laurent Carlier, an unfailing supporter of healthy eating, has now created a menu for LA CHAMBRE that generously combines pleasure, discovery and flavours.
After training at a catering school in Lille, Laurent Carlier honed his skills as a trainee with some of France’s most renowned chefs, such as Yves Thuries (holder of the title ‘Meilleur Ouvrier de France’), Joël Robuchon and Alain Ducasse. His career has taken him all over France. He is a member of networks defending healthy eating, such as Euro Toques France, founded by Paul Bocuse and Pierre Romeyer. Laurent Carlier, an unfailing supporter of healthy eating, has now created a menu for LA CHAMBRE that generously combines pleasure, discovery and flavours.
LA CHAMBRE’s smoked meat and fish: a unique taste experience.
Smoking is a very ancient method of cooking food that came about with the mastery of fire. Smoke exposure greatly reduces the activity of microorganisms and destroys germs. Smoking, which is often done after salting, is highly appreciated as a natural cooking method, with no added fat, and for the organoleptic qualities it produces: exceptional tenderness and unique flavours. Our choice of a slow smoking process, using different types of wood, also preserves all of the vitamins and nutrients of our meat and fish, which are selected with care.
Because the pleasure of eating also means the pleasure of eating healthily, we have a range of smoked delicacies to discover, including line-caught Atlantic Pollock, cod steamed with soup herbs, beef Picanha steak, and pork ribs cold-smoked for no less than four hours.
Smoking is a very ancient method of cooking food, which is highly appreciated as a natural method, with no added fat, and for the organoleptic qualities it produces: exceptional tenderness and unique flavours. Our choice of a slow smoking process also preserves all of the vitamins and nutrients of our meat and fish.
LA CHAMBRE: LOUNGES AND AN ENTIRE VENUE AVAILABLE FOR PRIVATE EVENTS
For corporate events and private functions
From ‘’l’anti-chambre’’ (the antechamber), a 35 m² lounge with capacity for up to 30 guests, to the 50 m2 ‘’la Chambre à part’’ (a room apart) with capacity for up to 50 seated guests, our private spaces have been designed to host both business meetings and get-togethers for families, friends or tour groups.
La Chambre can cater to your needs, from original menus to snack breaks, cocktail receptions, buffets and seated meals.
Because the design of a venue is key to the success of your event, find out more about all we have to offer.
We have three options available to host corporate events or private functions:
‘’l’Anti-Chambre’’, a 35 m² lounge for up to 30 guests;
‘’la Chambre à part’’ a 50 m² space for up to 50 guests;
The entire establishment for up to 200 guests, from Thursday to Sunday evening.
LA CHAMBRE can cater to your needs, from original menus to snack breaks, cocktail receptions, buffets and seated meals.
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© 2019 - Legal notice
Confidentiality Policy
© 2019 - Legal notice
Confidentiality Policy