Pierre GREIN

Chef : 1 restaurant

Presentation

"At the age of12, I started working in the fields, as school didn't really interest me. Then I worked as a dishwasher in a restaurant one summer, and that's how I got into cooking, I quickly became passionate about it", recalls Pierre Grein. Once he had successfully passed his CAP, he started out in various brasseries in his native Manosque.

The chef then moved on to lesser-known but highly instructive restaurants. First, at Le Charolais, in Vitrolles -"we used to cut meat into whole pieces, so I got to work with meat" - then at La Marine, a restaurant specializing in fish, in Saint-Tropez, where he became chef. After a six-month stint at the Hôtel Byblos Saint-Tropez, he joined Le Grand Jardin in Gréoux-les-Bains (Alpes-de-Haute-Provence) in 1997. There, he took over as head chef of the four restaurants for fifteen years, earning 2 toques in 2000. But the place was sold in 2012, and Pierre Grein left for new adventures.

He then set up a creative brasserie with a friend, and a year later founded his own restaurant in Manosque, in a business park. His spontaneous cuisine, based on market produce and his permaculture vegetable garden, earned him 2 toques in his first year. He went on to win a 3rd toque and the Cuisine de la Mer, des Lacs et des Rivières trophy at the Gault&Millau Tour PACA 2022.

I.B.