Welcome to La Table

See our News page to find out about our new Food Tours to Provence!!

 

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La Table…to your table!

Bruno is a French chef who has been in the industry for over 30 years. He currently teaches Commercial Cookery near the Byron Bay region of NSW & also combines his culinary knowledge & passion to cater for your special events.

At La Table we share a fresh, sustainable modern Mediterranean Cuisine. We use fine ingredients cooked with expertise – wrapping the whole experience in enthusiasm and enriching with a great deal of soul.

It’s about exploring our senses together, a recipe that brings us much happiness!

We aim to offer unique intimate experiences in unique locations (see our Facebook page for updates & announces).

Bruno is available as a Private Chef for Intimate Events, Cooking Classes & Consulting.

Any enquiries please contact La Table: contact@latable.com.au.

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About Bruno Pouget, Artisan Chef

In his home region of Provence in the south east of France, Bruno grew up in a family steeped in the tradition of locally sourced, French cuisine.

In 1999 Bruno single handedly created “La Table des Vergiers”, a restaurant established in his village of Provence. It offered a unique dining experience where many enjoyed a ‘Discovery Menu’ whilst seated around one table.

It was during this time he met his wife and now business partner, Louise. Together, they went on to operate a restaurant/guesthouse “Les Hauts de Veroncle”. Their successful businesses were listed in the top European food guide books.

Bruno & his family relocated to the Byron Bay region of NSW in 2006, where for seven years they operated a critically acclaimed business called ‘La Table Café & Restaurant’ (Mullumbimby,NSW).

The restaurant was annually featured in The Sydney Morning Herald’s ‘Good Food Guide’ & included in the SMH’s first list of ‘Top 10 Sustainable Restaurants in NSW’.

For Bruno, passion is his driving force of hospitality. He believes cooking is about giving and sharing. Drawing inspiration from nature, its cycles & seasonality, his style combines French tradition and modern Mediterranean flavours for a uniquely Australian context, culture and climate.