La Pyramide
14 Boulevard Fernand Point, 38200 Vienne, France
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11 PHOTOS
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Practical information
- Location
- Vienne
- Chef
- Patrick HenrirouxDavid Castagnet
- Cooking
- French | Gastronomic | Signature cuisine
- Style
- Elegant, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
99 to 250
Gault&Millau's review 2026
Gault&Millau Academy's member
Don’t we say it often enough? La Pyramide has certainly been one of the country’s culinary beacons since Fernand Point’s time—a reputation cemented and built upon over the past forty years by Patrick Henriroux—but that’s not even the most important thing! La Pyramide is quite simply a haven of happiness. Just look at the dining room—the delighted guests, unreservedly savoring a special moment. Families, close-knit couples, tourists who’ve been looking forward to this stop for months—everyone here is pampered, spoiled, and completely satisfied. For today, thanks to a successful transition led by Pascale and Patrick Henriroux—with Leslie, Boris, and Lucas fully involved—the children will carry on the family legacy, working with the existing teams to create a sense of unity whose energy and promise are already palpable. Surrounded by long-time staff members—including the tireless and invaluable Michael Bouvier, who manages the dining room with such flair—every moment adds to the celebration: the delicious appetizers, the perfect pairing of zucchini and gambero rosso, the indulgent combination of artichoke and squid prepared like cromesquis, the subtlety and elegance of the John Dory enhanced by lovage and fresh garlic, lovage dolma, fish bone broth… This cuisine is at once authentic, rich, exciting, and generous. In his interpretations, the chef pays homage, recreates, and innovates: the red mullet is indeed that “woodcock of the seas” we adore, and even more so when prepared here as escabèche, with fish bones in cuttlefish ink, bouchot mussels, and zucchini blossoms with burrata; the Aubrac Wagyu is pan-seared, paired with captivating precision with eggplant, beef jus with rosemary, and basil béchamel. When it comes to dessert, the two partners, Anthony Fresnay and Taïra Kawamura, join forces to contribute their own touch of bliss, notably with this astonishing, visually stunning composition of seasonal fruits that evokes—in a fruity version—Michel Bras’s “gargouillou”: textures, flavors, aromas, colors—it’s all there and then some; the spirit of La Pyramide hovers over this somewhat magical plate. Of course, one cannot speak of the restaurant without mentioning its extraordinary wine cellar, which offers immense pleasures—not all of them expensive—but rather provides wonderful opportunities to extend the celebration, recently entrusted to the excellent Alexandre Morel, who, after nine years with the restaurant, took on the role of head sommelier this year.
Map
OPENING HOURS
- MON
- TUE
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Boris Henriroux Owner -
Michael Bouvier Chef de service -
Alexandre Morel Head sommelier
Menu
A la carte
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