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La Pyramide.

Restaurant of a Grand Chef Relais & Châteaux and hotel in town. France,Vienne

Patrick Henriroux

Chef
La Pyramide Vienne 38200

I’m the son of farmers from Haute-Saône. I first became interested in cooking at the age of 10, with my uncle who’d worked at Le Négresco and who went on to become a cookery teacher in Luxeuil-les-Bains. He was the one who taught me high standards and the love of good things.

Reopening the Pyramide in 1989, which had been made famous by Fernand Point, was a challenge I took up at the age of 29, somewhat rashly but with great enthusiasm and energy. The real success of the property has been down to my family and a loyal team from the very start.

Today, my cuisine is modern but still keeps faith with traditional produce, in particular vegetables from the Rhone valley.


What was your most moving culinary experience?
My first meal at Frédy Girardet’s in Crissier showed me that great cuisine was a total experience: reception, service, a smile and pleasantness. Not forgetting first-rate cuisine.

The most amusing kitchen incident you ever witnessed?
The day I almost killed my boss, Henri Aubrée, in the Château d’As in Beaume-les-Dames. He was a bit of a loud mouth, and a hefty bloke too. I threw a handful of Cayenne pepper onto the stove. He had a sudden allergic reaction and was left gasping for breath. Fortunately, it frightened us more than it hurt him.

Your best piece of advice for amateur chefs?
Make food that can be shared. With one-dish meals that everyone can enjoy.


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