International
Pierre-Michaël MARTIN
Chef : 1 restaurant
Pimousse? It's the name of Pierre-Michaël Martin's restaurant on the banks of the Saône, in Lyon, and it's also his nickname:"Like the candy, small but sturdy, I've been called that since I worked in the kitchens of 33 Cité, and almost nobody knows my first name!"
The chef has come a long way from his native Orne. While training at the Lycée Hôtelier in Granville, he did his first internship in a restaurant opposite Mont Saint-Michel, Au Marquis de Tombelaine. " I subsequently spent several seasons with the restaurant's chef, Claude Giard, who became a friend and whom I still see."
With his professional bac in his pocket, during an internship in La Clusaz, he seized the opportunity to move down to Lyon to work with Frédéric Berthod, Mathieu Viannay and Christophe Marguin on the opening of 33 Cité, a contemporary Lyon brasserie a stone's throw from the Parc de la Tête-d'Or. He stayed there for three years. He then followed Mathieu Viannay to La Mère Brazier, where he started out as a commis, before taking over as head chef of the restaurant's second address, Le Brazier Wine Bar.
The rest of the story was written among friends:"As a regular at a restaurant called Le Potager des Halles, near the Halles de la Martinière in Lyon, I got on well with the chefs and the owner. With new projects in mind, they invited me to join their team and, after three years spent in their kitchen in a happy and cheerful atmosphere, I became chef at one of their new addresses, the Bistrot du Potager, on boulevard Stalingrad, in the 6th arrondissement."
Five years later, Pimousse took the plunge and opened his own restaurant in June 2021."The whole of Lyon comes to my table to taste my sweetbreads, à la carte all year round, with a variation for each season, it has become my signature dish."Describing him as "thediscovery of the moment", Gault&Millau immediately awarded him 2 toques, the trophée Jeune Talent Auvergne Rhône-Alpes and selected him for the 2023 edition of 109 - Le Sang neuf de la gastronomie française.
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