Chef

Pierre Rigothier

Eggs are simple, inexpensive products that enable magnificent pairings with noble products.

Pierre RigothierChef

Your career in a few words

I grew up in an epicurean family, from childhood I loved to be in the kitchen and prepare dinner, holiday meals as a family.

So I began at the Bordeaux cooking school in 1995. In 2000, with my vocational diploma in hand, I started working for Jacques Maximin**, then it was off to the Ritz**, the Laurent **, the Vernet **.

In 2006 I left France, to work in London at the Greenhouse*.

In 2008, I became a Chef at the Jesmond Dene House Hotel in Newcastle.

After that stint across the Channel, it was back to France in 2011, to the restaurant at the Le Burgundy Hotel, the Baudelaire*, I officiated there for five years, maintaining the Michelin star.

In 2016, I joined the restaurant, La Scène Thélème to prepare for its opening with the proprietor in September 2016. That opening was rewarded in February 2017 with a Michelin star.

 

Your most striking culinary experience

I would say the Louix XV in Monaco, for the perfection behind each dish, each movement. A truly memorable experience! That said, I love to discover new things and so I love thinking that the most striking experience will be the next one!

 

The egg in your cooking?

The egg is a predominant element in my cooking. For savoury as well as sweet. I have always loved cooking and eating eggs.

What’s more, I worked for five years in England, where there is practically a religion dedicated to the egg, which is a flagship product of food and gastronomy, particularly for breakfast and brunch.

 

One egg, one dish?

If there was one egg-based dish, it would be the scrambled egg. I like to keep the egg very creamy, I liven it up with Dijon mustard, parmesan, and I like to serve it with toast, bacon, and shavings of black truffle in season.

 

Your main character trait

I love challenges.

 

Your motto

The best is yet to come.

 

Your signature dish

Duck foie gras ravioli, purple artichokes, baba ganoush, and a tart juice.

In this dish the egg plays an important role, even though you don’t see it, because it is used to make the ravioli dough. Without the egg, there is no dish.

 

Any advice for cooking and promoting the egg on a restaurant menu?

Eggs are simple, inexpensive products that enable magnificent pairings with noble products, such as truffles or caviar.

 

Ovoteam and You

I am delighted to support the Ovoteam crew in order to pool our know-how and take part in the development of recipes and products presenting one of my favourite products!