"It's time to pass the torch," the 70-year-old Frenchman explained. "To run a restaurant for 44 years is tiring." This reflects the exhaustion of sustaining a business over decades.
"I was at the restaurant six, seven days a week, and on all the holidays, including Christmas, New Year's Eve, Valentine's Day and Mother's Day..." Laurent highlights the personal sacrifices involved in restaurant ownership.
"I had hoped my kids would take it over, but they saw the sacrifice it took and say they will never do it." This reveals the challenges of passing down family businesses.
The name, La Ripaille, comes from an old French expression, 'faire ripaille,' which means to feast. And that's what diners have done on dishes that included Laurent's original creation - broccoli mousse.
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