Laurent Gondry
« Discovering our gastronomy around the world »
New administrator Cuisiniers de FranceLaurent Gondry is executive chef of cuisine, VIP restaurant – management club of Technip Energies. He promotes French culinary art to a clientele of national and international personalities. His schedule is full on board, but this charming and seasoned cook nevertheless finds moments to collaborate in the many actions of the Cuisiniers de France and particularly support young people. Thank you Laurent!
Compression of foie gras with blackcurrant pepper, pear beads with Maury wine; turbot from our ribs, salt-crust potimarron, helianti flakes and acidified poultry juice; tiramisu chestnut, biscuit sponge of the undergrowth... Ally and very tempting, right? We have good news and bad news. The good thing is that all these dishes are made with excellent products and an amazing know-how combining all the techniques of great French gourmet cuisine with a subtle touch of modernity. The bad thing is, even if you're ready to book chandeliers in advance, you won't be able to enjoy any. Except for joining Technip Energy Senior Management Team...
Laurent Gondry, the author of these dishes, has been executive director of the VIP restaurant – a management club for 14 years at this technology and engineering company, a leader in energy and decarbonisation infrastructure with 17,000 employees in 34 countries.
It is therefore Arnaud Pieton, Managing Director and Executive Director of Technip Energies, and his senior management team, who benefits from the culinary talents of Laurent Gondry.
From breakfast to dinner
Not all days are the same for Laurent Gondry. Those where he does not have to prepare multiple meals are « very, very rare ». A day often starts at 6 am with making 2 to 35 breakfasts, including small brunch « Palace style » : pastries, fruit, cold cuts, scrambled eggs... She often goes on with one or more lunches, sometimes followed by a dinner cocktail served up to 60 people and ends regularly with a dinner of 4 to 20 people.
« We get a schedule for the week, but a table request can arrive the same day. A management club table requires a lot of adaptability », explains the chief who works with his deputy, Simon Deparis, and two hotel masters.
It also uses extras «Loyalty», which meet the company's security and confidentiality requirements. Several meals, in VIP lounge for senior management, in bistronomy space for senior executives, can be served at the same time, with different menus. Full days that, with his fine journey, this father of two children leads his hand.
Du Puy-de-Dôme in Paris
Laurent Gondry was born in 1970 and grew up in Issoire and Usson in Puy-de-Dôme. Simone, her maternal grandmother, is a professional farmer and cook: « I immediately learned the terroir, the beautiful vegetables, the good products ». He joined the Chamalières hotel school, passed his CAP, and began in 1986 as a clerk in the Starred Inn of Tralume. After his military service at the officers' mess in Metz, he joined the starred restaurant Morot Gaudry, then the Royal Monceau, in 1993, for three years, under the leadership of chef Bruno Cirino. Laurent Gondry then took several places as a chef in 1996, especially at Les Prémices, a beautiful establishment in Bourron-Marlotte.
The product makes the recipe
It was in 1999 that this experienced chef abandoned the restaurant kitchens in favor of a president-club executive table at MBDA / Aerospace Then, in 2007, at Alstom, before joining Technip Energies in 2012. « I work according to the market », explains the cook. The steering menus – amuse-bouche, entrée, plate, dessert, mignardises – are made with producer ingredients that Laurent Gondry often went to meet. «It's the product that makes the recipe!» He cites the hen of Gournay, the cidré beef of Normandy, the vegetables « High culture » from the market gardener Didier Pil or the blue vanilla of Réunion.
« We serve very pleasant guests, who appreciate the dishes and come to thank us. We introduce our gastronomy to the world, ambassadors, ministers, etc. There is a real recognition of our work. »
the great boss, Arnaud Pieton, comes regularly to greet and call « Chief » or simply « Laurent ».
Helping young people
Member of the Culinary Academy of France and disciple of Escoffier, the new administrator of the Cuisiniers de France likes to invest in his job. He wishes, with Les Cuisiniers de France, help young people, set their foot in the chain through exchanges, placements or organizing culinary competitions. « The kitchen allows for a lot of change. Young people should be interested in this hard, serious, demanding but exciting job. We really want young people to follow us. »
Laurent Gondry remains modest: « We must remain humble. Everyone has his personality, his vision, but there is always stronger than yourself. Every morning I learn something. »
Valérie Bouvart
Culinary Review n°959 January 2026