Chef Roger

Since its founding, brick by brick, and outlasting the trends in food fashions and the most ficle of palates that arrive in Sonoma County for its fabled wines, lovely vistas and other cultural riches, La Gare has maintained the intimacy of a Swiss chalet and the pleasures of classic country French cooking.

Chef Roger Praplan served an apprenticeship at the respected Hotel Beau Rivage in Geneva, and was awarded credentials in Annency, France.  He also worked at the Bonbonerie Pastry Shop in Crans Montata, Switzerland.  In addition, Roger created memorable meals at Hotel Meridian in New York and at the Saint Francis Yacht Club in San Francisco.

His education has been ongoing, with numerous classes in chocolate technique at Cocoa Barry and Valhrhona Chocolate, and pastry courses with Jacquie Phiffer of the French Pastry School in Chicago.  Roger teaches courses in French cuisine, soups, stocks and classical sauces at Santa Rosa Junior College, and is a member of the Gastronme Club of San Francisco.

Many of the ingredients in La Gare cuisine come from small farms and producers.  “I like supporting local, family-run businesses,” Chef Roger says.  Roger is committed to organic and sustainable practices in his kitchen.