orn 13 September 1964 in Agde, France.
Based in Montpellier, in the Languedoc, in the space of just a few years the Pourcel brothers have become two of the very best ambassadors of French fine food.
Jacques & Laurent Pourcel, twin sons of a local wine grower, grew up by the Mediterranean sea. It is here that they developed their love of good food which led them into the world of cooking. Bras, Meneau, Gagnaire, Chapel, Trama were their teachers at the start of their career paths which led to creative cuisine. They are passionate about their profession.
It was in 1988 that they opened Le Jardin des Sens in Montpellier, along with their business partner Olivier Château, who comes from Angoulême. This restaurant quickly became a well-known fine food address in the south of France. The Michelin stars and the awards came rolling in. In 1998, they were given their third Michelin star for their innovative and sophisticated Mediterranean cuisine.
The south of France inspires them, with their work revolving around the Mediterranean, and the ingredients to be found from the land and sea here; excelling in the contrasts of hot and cold, melting and crispy, sweet and savoury, sweet and sour...
Their creations are rich in flavour and colour. In 2000, working from their Montpellier restaurant, the two brothers embarked on an international expansion which places them amongst the most active chefs in the world.
Today Pourcel fine food can be enjoyed in Shanghai, Bangkok, Tokyo, Geneva, Marrakesh and Paris; and at their ethnic cuisine concept brasseries, « La Compagnie des Comptoirs », in Montpellier, Béziers, Paris, Levallois-Perret, and Mauritius. They also have two bistros specialising in fish at Sète and Marseillan.
Their desire to diversify and innovate has led them beyond restaurants, to cookery books, 'chic-snacking' fast food, a cookery workshop, and bar lounges...
They do not claim to belong to any particular school, and enjoy sharing their passion for food with others.
They support many charitable organisations for which they work all year round.
Looking after the environment is something they are extremely aware of, above all preserving our planet so that we can pass it on to future generations as clean as possible with the hope of a more peaceful future.
This multitude of activity in no way prevents Jacques and Laurent from staying close to their roots and their family: they always return to the south, with new ingredients and ideas they are impatient to share with everyone.