4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne, Isère

La Pyramide – a legendary establishment

La Pyramide is an iconic establishment , which has marked the history of French gastronomy.

Since 1822, only four families have succeeded each other at the head of the establishment . It was owned by the Chambertain family until 1870, followed by the Gieu family, and in 1922 it was purchased by Auguste Point, a restaurant owner in Louhans, who wanted to hand it down to his son, Fernand.

The young Fernand, who was then training in Evian with the father of the famous chef Paul Bocuse, took over the establishment in 1925, after his father passed away. He renamed it La Pyramide , after the Roman obelisk that stands proudly on Vienne's town square, just a stone's throw away.

Fernand Point brought a new dimension to the establishment, firstly by expanding it, but more importantly by serving modern cuisine. He was a man of strong character and imposing stature who adopted a bold approach to cuisine: in 1933, he became the first Chef to be awarded three Michelin stars . Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him.

La Pyramide is nothing short of an institution , known as the "melting pot of French cuisine". Today, it remains the only establishment in history to have kept three stars in the Michelin guide for 53 years. They remained following the passing away of Chef Point (1955), carried by his wife until 1986, and then by his daughter, who finally sold the establishment to a property development group in 1987. The group conducted works, including a hotel development, and reopened the establishment on the 18th of June 1989.

Patrick Henriroux , a Michelin-starred chef at La Ferme de Mougins, along with his wife Pascale , took over the reins of La Pyramide at the age of 31 and 28 years old. The first Michelin star came seven months later, in 1990 , in recognition of the fine cuisine served by Patrick Henriroux and the couple's professionalism. Then, in 1992 , La Pyramide was awarded a second star in the Michelin Guide , which it has kept ever since.

In 1998, Patrick and Pascale Henriroux became owners of the hotel-restaurant La Pyramide, which they have continued to develop ever since.

La Pyramide is a timeless establishment the likes of which can be found nowhere else today. There are no employees here, only co-workers. All members of staff have an individual role, a share of responsibility, and are proud of their profession and to be a part of this institution.

A family story

A uniquely welcoming and authentic atmosphere reins at La Pyramide. This 4-star establishment, which has been a member of the Relais & Châteaux network since 1999 , offers a warm welcome , full of generosity and elegance, to provide a pleasurable stay for guests.

Because La Pyramide believes in professional passion and family, Patrick and Pascale Henriroux work with two of their three children, all guided by a strong desire and will to perpetuate the history of this legendary establishment that is an outstanding landmark on the French gastronomic landscape.

Leslie Henriroux-Rineau is Reception Manager and her brother Boris Henriroux is Assistant General Manager, responsible for marketing and financial management. Leslie's husband, Martin Rineau , a sommelier by trade, manages the restaurant L'Espace Ph③ . Working as a family creates a particularly pleasant and trusting atmosphere that brings La Pyramide continually renewed vigour and inspiration.

Michaël Bouvier, Restaurant Manager: "I attach particular importance to sharing and discussion. I like to watch this establishment grow and reach higher, while providing a service that reflects the image of Chef Henriroux: compassionate and professional"

A talented team

Talent, experience and know-how : the team at the La Pyramide, both in the kitchen and dining room, is made up of recognised professionals, who have worked at some of the finest establishments in France and around the world.

Chef Henriroux is supported in the kitchen by two of the Best Craftsmen of France (Meilleurs Ouvriers de France): Christian Née (MOF 2004) , Executive Chef, and Benjamin Patissier (MOF 2015) , Assistant Executive Chef.
Pastry Chef Adrien Bozzolo worked with Michel Rostang before joining La Pyramide.

In the dining room, Michaël Bouvier and Christian Allandrieu welcome guests with impeccable attention and professionalism. The duo were awarded the 2013 Gault et Millau 'Welcome of the year' .
Michaël Bouvier won the national final of the Georges Baptiste trophy and came third place in the international competition that rewards the best maîtres d’hôtels in France and around the world.
The team at La Pyramide – including in particular Benjamin Patissier and Michaël Bouvier – won the 2014 Paul Haeberlin trophy , an international gastronomy competition that is held every two years and rewards three complementary areas: cuisine, wine waiting and service.
Sommelier Baptiste Cavagna worked at the establishment Bernard Loiseau in Saulieu and Parisian palace Le Meurice. He was awarded the 2016 Gault et Millau Auvergne - Rhône-Alpes sommelier trophy and is in the running for the title 'Sommelier of the Year' awarded by French magazine 'Le Chef'.

Christian Allandrieu, Assistant Manager of the establishment, is the most senior co-worker in the family. He arrived in 1989, at the same time as the Chef and his wife, and has since played a key role in the growth and development of the establishment.