All about Pierre

Pierre began his career in the restaurant business at the age of twelve. From his humble first experience of catering as a kitchen boy, he quickly progressed to a chef's apprentice at Auberge de Bayaques in Grasse, and after two years of apprenticeship, his first move was to the famous Calomb d'Or in Saint Paul de Vence.

Pierre was now both a qualified patissier and a secon chef. At this point in any talented chef's career, thoughts turn to purveying his talents in a restaurant of his own. With this in mind, Pierre took a position as a commis waiter at the Hotel de Chevalier at Toureete Sur Loup, learning the complex task of how to run a restaurant. Within a short space of time his aptitude 'front-of-house' was recognised and he was quickly promoted to the position of station head waiter. He fondly recollects many of his famous and influential clients which included Robert Kennedy and his family.

Pour moi la cuisine a toujours été un plaisir; ce plaisir, Je l'apporte aujourd'hui à l'Angleterre, à qui je ferais découvrir les secrets et les joies de la table. Pierre

Pierre then decided to move to England to expand his linguistic skills and give him a view of French cuisine from outside the French market place. A year spent as chef de rang at the Bridge House Hotel in Reigate provided valuable expierience and led him to develop a deep affection for Britain.

A return to his native France to open his first restaurant in Vence was a natural progression and steady growth and increasing public acclaim resulted in Pierre moving to Nice to open a classic French restaurant Le Cedre. A desire for fresh challenges and new skills saw him to sell the restaurant and move to Belgium to learn the art of chocolate making and a new restaurant called L'Ancienne Barriere Chausee de Charleroi in Brussels. His next move was to move to Marseille where he undertook an intensive two-year course in fishmongery to round off his culinary education.

Thererafter, Pierre worked in an array of award-winning restaurants, and also continued his professional development by becoming Sommelier, visiting every French wine-growing regions.

Pierre moved back to the UK in the 1988, since when he has owned and managed two restaurants before beginning his current business providing quality French cuisine to customers ranging from major companies, public organisations, and individuals.

For me, cooking is the joy of my life, and I would like my customers t oshare the secrets and pleasures of the French cuisine that I have learned over the years. Pierre

For a no-obligation discussion, contact Pierre.