Style : French Gastronomy between classism and modernity
Duck Foie Gras in ravioli, artichokes, aubergines and poulty juice
After a training at the Lycée Hotelier in Bordeaux, he started his learning to Maximin Restaurant** and to the Espadon * (Hotel Ritz), and after to the Laurent **, a first place under Sous Chef under Chef Eric Briffart at the Elysées ** (Hôtel Vernet) a two-year stay in London at the Greenhouse *. He discovered the job of Chef in 2008 at Jesmond Dene House in Newcastle until 2011. Then, Pierre Rigothier worked during five years for the Baudelaire *, restaurant of the Hotel Burgundy.
In 2016, seduced by the innovative project, he decides to join the restaurant La Scène Thélème: the meeting of two arts – gastronomy, theater – that is to communicate and even communicate.
He obtained one star very quickly, just a few months after the opening.
Pierre Rigothier defends a philosophy of cooking built around gourmet and sharing. The Chef is not only there to feed the bodies. For him, it is a question of going beyond the terrestrial foods in order to transmit something other than a taste, to share feelings through an elegant, elaborate kitchen, but which never into complexity.
If Pierre Rigothier testifies to a classical culture, he assumes a modernity which allows him to propose subtle and pleasing plates.
Actually, Pierre is looking for a new challenge in Bordeaux where he wants to open his own restaurant.
One Star Chef from 2015 to 2017