Commitment to excellence
Top-tier chefs share their experiences on how to achieve excellence
Haute cuisine is built upon knowledge, passion, and mastery in every detail. At Laumont, we work alongside the most prestigious chefs, who trust our products to take their creations to new heights.
Through the experiences and advice of these great leaders in the field, we offer a learning space for all those seeking to perfect their culinary art. A place where inspiration meets technique, and where every recipe becomes an opportunity to delve deeper into the world of truffles and mushrooms.
Success stories from the world of haute cuisine
Discover the inspirations and culinary secrets of the most prestigious chefs.
Explore their vision, their innovative techniques, and how they manage to fuse tradition and avant-garde to create dishes that set the standard in haute cuisine.
The path to a Michelin star
Emiliano Schobert is the chef and owner of Blossom, a fusion restaurant located in the center of Málaga, which was awarded its first Michelin star in November 2024.
At Laumont, we spoke with him to learn about the process that led him to transform a small venue into a benchmark for fine dining, blending flavors from Europe and Latin America.
The inspiration behind a Michelin kitchen
Joel Castañé is the chef and owner of La Boscana restaurant (Bellvís, Lleida), which holds one Michelin star. We spoke with him to understand how the creative and inspirational process works in a Michelin-starred kitchen.
La Boscana is his "life project". Beyond being a top-tier restaurant, Joel Castañé has successfully defined his personality and applied it to every detail of his recipes.
Michelin-starred recipes
Immerse yourself in exclusive recipes from Michelin-starred restaurants, where renowned chefs use Laumont products to create dishes that stand out for their creativity, flavor, and technique.
Discover how truffles and mushrooms become key ingredients in achieving unique gastronomic experiences.
Blossom’s Guinea Fowl with Truffle*
Emiliano Schobert presents his Michelin-starred recipe dedicated to Laumont: guinea fowl with black truffle, white asparagus, and fresh herbs.
From his kitchen in the heart of Málaga, Emiliano guides us step-by-step through this elegant and aromatic creation, which pays tribute to the delicacy of the ingredients and expertly executed technique.
La Boscana’s Truffle and Cream Cup*
Joel Castañé presents his Michelin-starred recipe dedicated to Laumont: the truffle and cream cup.
Follow the entire creation process of one of his most successful recipes at his Michelin-starred restaurant, La Boscana (Bellvís, Lleida). From its inspiration and the use of Laumont truffle juice, to the combination of culinary techniques and the wide range of possibilities for cooking with black truffle.
A recognition of culinary creativity and the exceptional use of black truffle
The Laumont Award for the Best Recipe with Black Truffle honors chefs who stand out for their ability to take the black truffle to new heights, fusing technique and innovation.
This annual award celebrates the most creative and sophisticated recipes that use the black truffle as the star ingredient, driving excellence in high-level gastronomy.
