Grand Chef Relais & Châteaux, Patrick Henriroux,the son of farmers from Haute-Saône, keeps faith with traditional produce, in particular vegetables from the Rhone valley.

Having completed hishotel management studies at the Lycée Lumière, Luxeuil-les-Bains (Haute-Saône), he worked in the kitchens of numerous Michelin-starred kitchens, including theAuberge Bressane,Hostellerie du Château d’As,Hôtel du Goyen, andRestaurant Georges Blanc. Having become the owner ofLa Pyramide Fernand Point, he gained2 Michelin stars through skill,enthusiasm and an abundance of energy.

Three Questions with Patrick

What was your most moving culinary experience?

My first meal at Frédy Girardet’s in Crissier showed me that great cuisine was a total experience: reception, service, a smile and pleasantness. Not forgetting first-rate cuisine.

The most amusing kitchen incident you ever witnessed?

The day I almost killed my boss, Henri Aubrée, in the Château d’As in Beaume-les-Dames. He was a bit of a loud mouth, and a hefty bloke too. I threw a handful of Cayenne pepper onto the stove. He had a sudden allergic reaction and was left gasping for breath. Fortunately, it frightened us more than it hurt him.

Your best piece of advice for amateur chefs?

Make food that can be shared. With one-dish meals that everyone can enjoy.

  • 2 Michelin stars |La Pyramide Fernand Point

La Pyramide

14, boulevard Fernand Point



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