Laurent Grangien



Laurent has worked in the kitchens of the St. James, in Bordeaux France, Chateau de la Chevre d’or in Eze France, and Michel Guerard in Eugenie les bains, France. Moving to Paris, Laurent became the Head Chef of Michel Rostang's restaurant. He also became a partner and Chef at Bistro d’a Cote. He then received the opportunity to work in California at the newly opened Fennel restaurant in Santa Monica. While working in California he fell in love with the idea of creating a bistro in the Central Coast of California. The natural beauty and ability to use local wines with local ingredients, Paso Robles became the only choice. After Nineteen years of owning and operating Bistro Laurent, Laurent continues to offer a la carte offerings, a four or five course tasting menus changing weekly, and Le Chef's menu which is a blind menu that includes the freshest ingredients of the day as well as wine pairings.