Laurent Rigal, a native of Clermont-Ferrand and son of an excellent cook, began his career as a pre-apprentice at the age of 13.
At just 21, he took over the management of a restaurant in Royat, and soon established himself as a chef in Clermont at Clavé.

The turning point in his career came in 1997, when he met Paul Bocuse, who convinced him to exercise his talent in the Alexandrin's kitchens. Laurent Rigal bought the restaurant in 2007 and was awarded his first Michelin star in 2008.

Laurent Rigal's beautifully composed dishes, devoid of unnecessary artifice, interpret natural flavors and the seasons, playing on a creative and harmonious score, set to music the quality produce he buys himself at the halles every morning.

Laurent Rigal cultivates the spirit of Lyonnais cuisine, as epitomized by his Bresse poultry in vinegar.
He combines tradition and inspiration in his desserts, from the famous Suzette-style crêpes to the warm Guanaja chocolate madeleines with candied orange marmalade.
This creative chef is classic in taste and original in composition. The dishes, if they don't seem déjà vu, nonetheless remind us of familiar flavors, clearly identifiable flavors that, in a harmonious whole, are revealed thanks to subtle hints of originality, such as his velouté of asparagus and broad beans, asparagus tips and morels, coriander cream.

The dream of this talented chef? To keep his head in the stars, and to create light, authentic cuisine to delight his guests every day.