Laperaux is owned and operated by Chef Gregory Webb, the head chef and visionary behind the restaurant concept. Webb, who refers to himself as “the journeyman chef,” has a highly decorated culinary background brimming with accolades such as “Chef of the Year 1998” in Houston, Texas, “Winner, All Categories” at the Texas Open Wild Game Cook-Off, and “Top Chefs of Mexico City.” And with career-defining moments that include competing on Food Network’s “Beat Bobby Flay,” the quality of his cuisine speaks for itself.
Offering high-end French cuisine in a relaxed atmosphere, the Laperaux menu highlights classic staples like French onion soup, escargot, lobster bisque, and Coquilles St. Jacques. The interior features an exposed kitchen, where guests can watch the magic happen as their dishes are prepared, and live piano music on select nights. The bistro is currently open for dinner service, with plans to begin serving brunch and lunch this spring.
Laperaux is Chef Webb’s first solo restaurant venture. As a result, all eyes looked to the bistro’s February 3 grand opening, which garnered an abundance of support from the community. The new restaurant is set to become a neighborhood hotspot, and locals are already buzzing with excitement from the addition.
One of the reasons I felt really motivated to partner with Chef Webb was because he’s not just in the kitchen,” said Jessica Hayes, Leasing Agent. “He understands the full operation — no detail was spared in terms of the buildout, the seating, or the atmosphere. The addition of this highly unique restaurant will help drive foot traffic and reinvigorate Cloppers Mill Village, balancing out big-name tenants with more of a local flair.