Pierre NÉGREVERGNE

Presentation

Pierre Négrevergne does not come from a family of restaurateurs. At the time, cooking was still very much a part of people's homes, and as he grew up, his desire to practise the profession took root. From 1983 to 1985, he studied at the Grenoble apprentice training center (CFA), and completed his internship at Daniel Deras's Le Dauphin establishment in Villard-de-Lans, Isère. "That was the trigger.

After a spell in Gresse-en-Vercors, in 1987, he joined the Cotton restaurant in La Tronche, near Grenoble: "That's where I learned to make pâté en croûte, a dish that's part of my DNA. " In 1988, he moved to Le Pommerois, where he worked for Philippe Bouissou, "a great chef who left his mark on my career". He stayed for a year, before joining the Brasserie de la Paix team in Lille.

A spell in the army later and, in 1992, Pierre Négrevergne spent a season at the boat-restaurant Le Libellule, in Annecy, before leaving for Paris. The following year, he worked at Le Napoléon, Hôtel Le Friedland. Then, on the advice of Michel Rochedy, he took and passed his CAP in pastry-making, confectionery, chocolate-making and ice-cream-making in Grenoble, completing his profile in the finest possible way. In 1995, he was awarded the Diplôme des Amis de Curnonsky. That same year, he became head pastry chef at the Royal Monceau in Paris, with Bruno Cirino.

From 1996 to 2004, Pierre Négrevergne was chef at Michel Rostang's Bistrot Flaubert. The year 2004 marked a symbolic milestone in the chef's career, with the opening of La Terrasse Mirabeau as associate managing chef. This adventure would last until 2018, after publishing a booklet with Carrefour and finishing 4th in the world pâté en croûte championship. Meanwhile, in 2009, he founded the company Vins sur Mesures, whose principle is to "create your own wine like you create a perfume". In 2018, he bought L'Auberge Pyrénées Cévennes. "It was my dream to have a real bistro." Gault&Millau immediately awarded him 2 toques.

T. L.