La Pyramide

38200 VIENNE
Gault&Millau Academy's member
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BOOK
© Cherrystone
© Cherrystone
© Cherrystone
11 PHOTOS
Chef
Patrick Henriroux
Cooking
French | Gastronomic | Signature cuisine
Style
Elegant | Romantic
Budget (€)
Indicative price per person (excl. drinks)
97 to 245

Gault&Millau's review 2026

Patrick Henriroux hasn't changed a bit since he joined the Gault&Millau Academy at our annual gala last November, now untouchable and irremovable to wear the five gold toques. No, of course, this fundamentally good and humane chef hasn't turned his house upside down. But he instills such energy and solidarity in his teams that the legendary Pyramide is ever more radiant. Once again this year, we're treated to an array of sensations, voluptuousness and pleasures at the table, with the devoted Mickaël Bouvier in charge of the dining room, a totally dedicated service and a sommelier who watches over and provides precise information on one of France's finest wine cellars, made accessible and seductive by forty years of collector's work! The menu is constantly evolving, making you salivate from top to bottom and left to right. Oh! and ah! and wow! and more! in front of tuna bbq and wasabi crème de fanes and horseradish jelly water, Dungeness and king crab in a celery caviar and sake declination, Arctic char and Rozay snails with a fish roe butter emulsion or the very enticing pithiviers of milk-fed veal and sweetbreads, wood mushroom and golden turnip, daikon with culatello and tarragon jus. There's no need to wonder whether the Pyramide fits in well with its surroundings: Patrick Henriroux is far too concerned with the well-being of all those around him to forget his producers, who are part of a magnificent extended family, including the winemakers. Anthony Fresnay and Taïra Kawamura's desserts punctuate the meal with freshness and elegance, with a lemon frosted with chartreuse snow, a new take on the famous "chocolate piano" or a delicious brioche crisp with chicory cream and havana leaf ice cream.
LOCATION

LOCATION

© OpenMapTiles © OpenStreetMap
Address 14 Boulevard Fernand Point
38200 Vienne
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Opening hours

OPENING HOURS

  • MON
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People
  • Patrick Henriroux
    Patrick Henriroux Chef
    Patrick Henriroux Patrick Henriroux Chef
  • David Castagnet
    David Castagnet Chef
    David Castagnet David Castagnet Chef
  • Anthony Fresnay
    Anthony Fresnay Pastry Chef
    Anthony Fresnay Anthony Fresnay Pastry Chef
  • Taira Kawamura
    Taira Kawamura Pastry Chef
    Taira Kawamura Taira Kawamura Pastry Chef
  • Boris Henriroux
    Boris Henriroux Propriétaire
    Boris Henriroux Boris Henriroux Propriétaire
  • Michael Bouvier
    Michael Bouvier Chef de service
    Michael Bouvier Michael Bouvier Chef de service
  • Hervé Baligand
    Hervé Baligand Head sommelier
    Hervé Baligand Hervé Baligand Head sommelier