For Laurent Gras® , the mission is to create the best environment and opportunity for success. The consulting process is an exchange of information and ideas between the three-star Michelin chef and his client. Goals and resources are formulated into an action plan.

- Define the concept: understand ideas and goals; articulate them through the space.

- Evaluate the economics and develop the business plan accordingly.

- Consider the space, create a workable environment, and collaborate on design.

- Define the dining room flow, the steps of service.

- Develop the menus and dishes, write and test recipes.

- Assemble the team, hiring and training.

- Schedule and support for openings and ongoing maintenance.











Each concept is unique, but every one is striving for excellence and delivering value. 


Fine Dining

The cuisine is creative and unique, using the best ingredients.  It is an exceptional experience for the guests. This is a destination restaurant. 



The neighborhood’s favorite, perfect for Sunday night diner. A great value, very hospitable in a relaxed atmosphere with delicious food.


Farm to Table

All the ingredients are organic and seasonal, sourced from local farms. Food preparations like charcuterie, breads and cheeses are made in-house. Cooking is done over a wood fire and the flavors are fresh and earthy. 


Hotel Dining

A restaurant offering guests comfort and convenience at every meal, along with the discovery of the destination.  The excellent service of the hotel, continues through to the dinning room.



Applying the same inspiration and quality of ingredients in restaurant cooking to retail products, from breads and pastry, to dairy products, sauces and charcuterie.








Laurent Gras: My Provence (Alta Editions 2012)

After the successful experience of his online blog, Laurent Gras decided digital technology would be the best vehicle for his first cookbook.

The uniquely interactive digital book presents home cooks with personal recipes from his native Provence, illustrated with vivid color photos by celebrated photographers Shimon and Tammar, and HD videos of Gras cooking.

Written with Mitchell Davis, Executive Vice President of the James Beard Foundation, the book was well received winning the International Association of Culinary Professionals (IACP) 2013 Judges Choice Cookbook Award, and a New Media Award for Intriguing Use of Technology.



L2O Blog

In 2007, prior to the opening of L2O Restaurant, Laurent Gras started a blog to document his creative process and the inner workings of the restaurant.

Gras updated the blog several times a week, with original writing and photography that detailed everything from ingredient sourcing to step-by-step recipes and moments of inspiration.

Maintained over a period of three years, the blog garnered an international following from the industry, media and the dining public. It was a catalyst for the chef blog trend.