Laurent Eperon has been working in different restaurants for five years before he started his career as “Commis de Cuisne” at the Baur au Lac. Over the years, he established himself through various positions such as Chef Rôtisseur or Chef Saucier before being appointed head of the Pavillon kitchen in 2009. Laurent Eperon and the Pavillon are a winning team. As head of the Pavillon cuisine, Laurent Eperon has defined his very specific interpretation of the French contemporary cuisine. His guiding principles are seasonal fresh products that are only processed in a way that suits them best. This creates a very refined harmony of flavours.
“Being awarded two Michelin stars and 'Gault&Millau Aufsteiger des Jahrs 2017' is an incredible honor for our team. Maintaining the high standards involved and inspiring our guests with new creations each time they visit the Pavillion are both my biggest challenge and greatest motivation."