Meneau Pierre, Chef

Meneau Pierre, Chef

Pierre Meneau

Chef

Restaurant Le Domaine des Vanneaux Mgallery
Style : Gastronomic, creative and modern
Signature dishes : beef tail ravioles, Thai broth with lemongrass, Roast beef marrow and famous cromesquis
Plunged since his youngest age into the world of gastronomy, Pierre Meneau follows in his father's footsteps and opens in September 2012 his own Parisian restaurant.
After studying hospitality management in Switzerland, Pierre Meneau consolidated his paternal heritage and deepened his culinary knowledge with Michel Guérard, a 3-star chef.
Pierre Meneau proposes today a cuisine harmoniously combining the various influences from his peers to his own sensitivity. The result is a classic yet daring cuisine. Inspired by the great names of gastronomy such as Auguste Escoffier, Antonin Carême and Edouard Nignon, the Chef is pleased to revisit some of the most significant dishes in the history of French cuisine.
In his Crom'Exquis restaurant, Pierre Meneau creates a classic cuisine, sometimes bold but especially tasty, around a master product that sets the tone, the note of the dish. The quality of the products selected rigorously and directly from the producers is sublimated by a technical gesture, perfect cooking or an association that reveals the flavor and tonicity of a dish.
Pierre Meneau composes his dishes as a master watchmaker sets a precision watch. The precision of the preparations and the accuracy of the flavors in the mouth have only one goal, to highlight exceptional raw materials to make the guests live an unprecedented taste experience. Among its signature dishes: The beef tail raviole, Thai broth with lemongrass, roast beef marrow or veal sweetbreads and risotto arborio in Parmiggiano Reggiano, coffee bean juice, cigar smoke.
In Crom'Exquis, Pierre Meneau also pays tribute to his father, reinterpreting the cromesquis, this tasty little mouthful that Marc Meneau immortalized with his recipe with foie gras, truffle and port. In his establishment, Pierre Meneau declines it in a multitude of sweet or savory recipes.
Pierre is now the Executive Chef of Le Domaine des Vanneaux MGallery near to Paris.

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