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.