Trying Out a New Restaurant Recipe


After a six-year absence from Laguna Beach, Chef Laurent Brazier is firing up a new stove at Laguna Culinary Arts’ Mirepoix, an unusual three-day-a-week restaurant where the prix-fixe menu changes daily.

Chef Laurent began his culinary career in Paris in 1984, where he worked in the kitchens of two- and three-star Michelin restaurants before joining Newport Beach’s Le Meridien Hotel as sous-chef. In 1990, he took the head chef position at the hotel’s Café Fleuri, winning top awards in French cuisine.

After a sojourn opening restaurants in Beirut and Corsica, he returned to Laguna to open Picayo Restaurant in 1997 where his French-Mediterranean cuisine earned top ratings from customers by the Zagat survey. Laurent began teaching his secrets to devoted followers at cooking demonstrations at the restaurant, eventually bringing many of those fans to his home-chef classes at Laguna Culinary Arts. In 2005, Laurent sold Picayo to devote his attention to teaching and running the professional chef program at Laguna Culinary Arts.

Now, he is trying out another restaurant receipe with Mirepoix, offering four-course prix fixe dinners  Thursday, Friday and Saturday nights and wines available at retail prices.

“‘Mirepoix’ is the combination of three ingredients that serve as a flavor base for many dishes,” explained Nancy Milby, Laguna Culinary Arts’ executive director. Mirepoix the restaurant blends the trio of an excellent meal, a bistro environment and retail wine pricing, she said.

Mirepoix offers free parking during the Pageant of the Masters if you dine prior to the performance. Reservations recommended: 949-494-4006.

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