Pierre FORST

Chef : 1 restaurant After starting out in Natzwiller, the village where he grew up, Pierre Forst spent six years perfecting his skills at the Villa Lalique, first with Jérôme Schilling, then with Paul Stradner.

Presentation

As far back as he can remember, Pierre Forst has always known he would become a chef. "At the end of ninth grade, when I had to decide what I wanted to do, I went on an apprenticeship to obtain a CAP and then a bac pro. I did my first apprenticeship in my village, at the Auberge Metzger in Natzwiller, then at the Hostellerie des Châteaux in Ottrott, before deciding to train as a pastry chef, joining Jean-Luc Klugesherz's store in Soultz-les-Bains. I wanted to taste every aspect of my profession."

at Villa Lalique, he met Pauline Schohn, his future partner .

In 2016, Pierre Forst joined the Villa Lalique in Winger-sur-Moder as a commis. Working alongside chef Jérôme Schilling, then his successor Paul Stradner, he worked his way up to sous-chef. "After six years in this very fine establishment, I had the opportunity, with my partner Pauline Schohn, who was working in the dining room at Villa Lalique, to open Les Trois Tours, a fine restaurant near Fribourg in Switzerland.We stayed there for eighteen months and matured our opening project. "

Le Bout des Canards, the couple 's first restaurant

In spring 2023, Le Bout des Canards, a restaurant located near Sarrebourg, in the region where Pauline grew up, is up for sale. Pauline had apprenticed there when she was younger. The couple jumped at the chance and, after renovating the premises, welcomed their first customers in mid-April.my cuisine is both modern and easy to understand," explains Pierre Forst, " I like to revisit local classics, such as jambonneau. And I take great care with my desserts."