Le 80
Join us at Le 80 for breakfast, or enjoy the terrace starting at 5:00 p.m. Gather with family or friends over a menu that puts a fresh spin on French classics, complemented by a fine selection of wines.
Each morning, enjoy a generous breakfast buffet with fresh produce, a selection of breads and pastries, and a detox and wellness selection. Included in your stay, this leisurely breakfast can be enjoyed in the dining room or on the terrace.
He honed his skills in prestigious restaurants, working alongside Michelin-starred chefs, who shared their expertise while instilling in him a sense of discipline, exacting standards, and absolute respect for ingredients. Those formative years sharpened his eye for detail and established the foundations of his cooking: precision, sincerity, and balance.
On December 1, 2005, he opened his own restaurant, Le Saule Pleureur, in Monteux, between Avignon and Carpentras. There he developed a personal, creative style rooted in the region. On March 2, 2009, he earned his first Michelin star after three years of intensive work away from the usual culinary tourism circuit. He handled everything: early-morning market visits, tending the garden, coordinating service, and managing the business. It was a demanding daily routine, sustained by an enduring passion.
After seven years living and breathing this restaurant, he turned his focus to ski resorts, where the winter season promised a new dynamic. In November 2013, a chance meeting with the Director of Kaila, Méribel’s only five-star hotel, changed everything. Following a lunch at Saule Pleureur, he was offered the opportunity to take charge of the hotel’s dining establishments. He accepted.
On December 1, 2013, he took over the kitchens of L’Ekrin, Kaila’s gourmet restaurant. Less than two weeks later, the restaurant reopened with an entirely new team. He rose to the challenge with great success. L’Ekrin received its own Michelin star, confirming the chef’s mastery and consistency.
Since then, Laurent Azoulay has expanded his culinary influence throughout Méribel. He is not only responsible for the cuisine at L’Ekrin, but also that of Le 80, a lively and elegant brasserie, and contributes to the overall culinary offerings at the 5-star Le Kaïla and 4-star La Chaudanne. Still driven by the same desire to provide an authentic experience, combining refinement with pleasure and exacting standards with sharing.
Both a chef and an entrepreneur, he brings a rounded approach to his work. He creates menus as he would tell a story: following the seasons, respecting ingredients, and seeking to move his guests without overstatement. His cooking combines technical precision, natural elegance, and generosity without showmanship. Refined yet approachable, instinctive yet structured, his style remains rooted in the region while continuing to evolve.
“My job is to tell stories, with authentic ingredients, dishes that speak for themselves, and emotion delivered at just the right moment.”
– Laurent Azoulay
Menus, wine lists, and themed selections celebrate Le Kaïla’s Michelin-starred culinary art, blending elegance, precision, and emotion.
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