Pierre LAMBINON
Chef : 1 restaurant At the helm of the Py-r restaurant, tucked away in a little street in the old town of Toulouse, Pierre Lambinon offers creative and convivial market cuisine.Attracted to the world of cuisine from an early age, Pierre Lambinon attended a hotel school in Toulouse, then trained withAlain Ducasse at the Louis XV in Monaco, where he learned rigor and excellence. " He's a bit of a conductor," explains Pierre, who also has a deep admiration for Pierre Gagnaire: " Even though I've never worked with him, for me he's a genius! ".
Pierre Lambinon perfected his experience in London at the Dorchester, then with Gérald Passédat in Marseille (at Le Petit Nice) and at the Ô Saveurs restaurant in Rouffiac-Tolosan.
Armed with his experience of working with the best, he returned to his hometown and in 2009, aged just 23, opened his own restaurant, supported by his sommelier brother and his cousin, who manages the administrative side of the business. Success soon followed, and the Py-r was quickly recognized by its peers.
Building on his success, Pierre Lambinon also opened "La Maison Py-r", where he developed his event catering business and, in 2024, even became official caterer to the Toulouse Football Club, a sign of his local commitment.
Creative and daring cuisine
Pierre Lambinon claims that his cuisine is " instinctive and instantaneous ", simple, sincere and spontaneous, just like his personality! The chef's credo is to give pleasure and surprise his customers, with highly personal dishes based above all on carefully sourced seasonal produce. His dishes skilfully and boldly combine iodized and vegetal flavours, and his menu changes regularly, according to his inspiration and the products of the moment. I don't have a signature dish," he says, " because I get bored very quickly. I don't want to get into habits, because for me, 'habit' means 'danger'. I'm always looking to provoke and change. Pierre and his team make a point of maintaining a friendly atmosphere, so that customers feel at ease. Demanding, hyperactive and hyper-creative, this young chef's main aim is to convey emotions, and he's not done shining a spotlight on Toulouse's gastronomy!
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