Pierre RIGOTHIER

Chef : 1 restaurant

Presentation

"From the age of 12, I learned to cook from the recipe cards in Elle magazine that my mother collected." A few years later, Pierre Rigothier enrolled at the Lycée polyvalent d'hôtellerie et de tourisme de Gascogne, in Talence.

In 2000, the young man sharpened his first knives at Jacques Maximin's in Vence (Alpes-Maritimes), then headed for the capital. After a short stint at the Ritz, he joined Alain Pégouret's Laurent brigade, where he saw a culinary mentor: "After a year and a half as chef de partie à la viande, I wanted to progress. Alain Pégouret recommended me to Éric Briffard, as there was no way of advancing within the establishment. "Pierre Rigothier took up a position as chef de partie, before being appointed sous-chef at Hôtel Vernet's Le V restaurant.

In 2006, he crossed the Channel and settled in London, at the Greenhouse, where he joined another French chef, Antonin Bonnet. Two years later, he continued his British adventure with a position as chef at Jesmond Dene House in Newcastle: "I learned a lot about management there, especially that you don't shout at employees." After three years, he returned to France and took charge of Le Burgundy in Paris. Then, in 2016, he helped launch La Scène Thélème: "It was my first real opening as a chef, and I liked it so much that it made me want to do my own . "

After Paris and London, Pierre Rigothier wants to settle down in a quiet place, but not too quiet! The Bordeaux region seemed like a good compromise, especially as it's where he grew up. In 2019, he landed La Lune, the name of his own restaurant, which will open in 2020: "It has the DNA of haute gastronomy, which is part of my upbringing, but in a more relaxed way."

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