Patrick Henriroux, chef of La Pyramide in Vienne in Isère
Portrait of a chef with two Michelin stars and four Gault & Millau toques
He is a passionate, generous and people-centred chef, for whom all that matters is the pleasure of offering each and every one of his guests a real moment of escape and high emotion.
For Patrick Henriroux, gastronomy is an all-encompassing experience of sharing and exchange.
“Cooking is like magic: we transform things to make them as flavoursome and aesthetically pleasing as possible!”.
This experienced chef sets himself no limits: simply the desire to please, surprise and delight, while remaining attentive to changing trends and codes, mirroring the legendary, authentic, contemporary and ever-evolving establishment of which he forms a part.
Patrick Henriroux's milestones at La Pyramide
Having worked at the Auberge Bressanne (Bourg-en-Bresse) and at Georges Blanc (Vonnas) , he was a Michelin-starred chef at La Ferme de Mougins near Cannes when, at the age of 29, he and his wife Pascale decided to take over this iconic fine dining establishment.
A good measure of energy and a hefty dose of insouciance were required to take up the major challenge of restoring this institution to its former glory and creating a warm, dynamic and contemporary family establishment firmly in tune with the times.
Opening of the Blue Pearl Lounge Bar.
Redesign of Espace PH3.
Total redesign of the hotel.
Creation of two seminar rooms.
Renovation works of La Pyramide fine dining restaurant.
Opening of Espace PH3
Chef Patrick Henriroux exports to Japan.
La Pyramide joins Relais & Châteaux.
The Henriroux family takes over ownership.
Patrick Henriroux is named ‘Chef of the Year’ by Gault & Millau.
The fine dining restaurant wins its second Michelin star.
Chef Henriroux's fine dining restaurant receives its first Michelin star.
Patrick and Pascale Henriroux take over the reins of La Pyramide.
Colours, aromas and flavours
When asked to define his cuisine, Chef Henriroux's answer is as spontaneous as it is revealing: “It's all about indulgence!”
Patrick Henriroux is guided by his desire to please and regale each and every one of his guests, and to offer an authentic welcome that is plain to see in every nook and cranny of this legendary inn.
To create his dishes, this indulgent chef draws inspiration from colours, aromas and flavours - his guiding principles.
A play of textures, a harmony of tastes, elegance and precision in the preparation, together with combinations inspired by the latest trends, childhood memories and local produce.
A love of the terroir
On arriving at La Pyramide in 1989, Patrick Henriroux surprised everyone by setting up a network of small producers, which today includes “around a hundred suppliers within a 25km radius of my home.”
Relationships of trust and friendship have been forged with these impassioned producers, through meetings and exchanges, visits to farms and livestock farms, essential to ensuring that they are all on the same page when it comes to their love of high-quality produce.
“I am convinced that if you don't know your geography, you will struggle to express yourself,” insists the chef, who immerses himself in his surroundings and the produce of the region from which he draws his inspiration. At the crossroads of the Rhône Valley, on the Route du Midi, Vienne and its surrounding region benefit from remarkable produce delivered directly to the door of La Pyramide by its suppliers.
This is a region that produces succulent fruit and vegetables, including apricots, peaches and pears from the orchards and market gardens of the Rhône Valley, famous Bresse poultry, pigeon and guinea fowl, together with game in season, mushrooms, asparagus, verbena and of course, the renowned Rhône Valley wines. All this and more can be found at the market of Vienne - the 4th largest in France - which the chef visits every Saturday morning to peruse the stalls and meet the producers.
A plant-based cuisine
Chef Henriroux attributes a very special place to vegetables, which adorn his dishes in all their finery.
The son of farmers from the Franche-Comté region, Henriroux is very much attached to the bounty of the soil, and gives its produce pride of place on his menu, which features a wide range of vegetable-inspired dishes.
Be it soups, emulsions, salads or stews...
The Chef's recipes are astonishingly balanced, flavoursome and creative, and are devised drawing on only the finest ingredients, from fine cuts of meat to top-quality seafood.
Patrick Henriroux, Michelin-starred chef and virtuoso
He sees cooking as an experience that goes beyond the plate. Like a true virtuoso, he has thought of everything to bring out the very best in the dishes and produce.
From the dressing of the table to the intensity of the lighting, from the choice of the dishes to the professionalism of the service and the warmth of the welcome: for this seasoned chef, who is both humble and generous, the setting, atmosphere, welcome, warmth and graciousness of his entire team are all essential ingredients in ensuring you enjoy an unforgettable experience.
“We are first and foremost innkeepers and must never forget that!”
