For the past ten months, Pierre has been leading the kitchens at Laïa Monceau, where he daily manages a large team and a busy operation. He approaches this experience with a unique perspective: that of a former independent restaurateur.
Before joining FUGA, Pierre had several professional lives. After his studies, he first explored the Mediterranean before moving to Paris. He then participated in the opening of Le Perchoir alongside Benoît Dumas, and continued his career in various establishments, notably at Experimental.
But it was in 2019 that his journey took a more personal turn. With his wife, he opened his own bistro. Only twenty seats, bistro cuisine, and a family-run operation where everyone had a role: Pierre in the kitchen, his wife front-of-house. For six years, they developed their establishment. An experience as enriching as it was demanding.
When he joined FUGA, he wasn't pursuing a specific goal. It was primarily an opportunity that arose, a desire to change his environment. There, he rediscovered what he had been missing: teams, a collective spirit, and the joy of cooking on a larger scale, all while maintaining his owner's perspective, dedicated to products and quality.
Between shifts, we asked him a few questions.
What's the dish on the menu that you most enjoy eating?
Without hesitation, the Milanese. "For me, it's the most indulgent dish on the menu." A generous plate that perfectly represents the spirit of sharing and conviviality he appreciates.
And the one you most enjoy cooking?
Sea bream. What he particularly loves is the dish's balance: the work with the fish, the textures provided by the croutons, the freshness of the aioli, and the harmony of colors. Precise yet clear cuisine, where every element has its place.
Which ingredient do you most enjoy working with?
Shellfish. Both to cook and to eat. A living, seasonal product that constantly evolves and requires great precision.
Conversely, the ingredient you'd never want to see in the kitchen again?
Sweet potato. "I don't find it very interesting." What bothers him most is its very sweet taste, which quickly dominates a dish.
What do you think about when you cook?
He thinks about farmers, the weather, the seasons, textures, the crispness of a vegetable, or the balance of a plate. A way of approaching cooking that always starts with the product before considering the recipe.
Pierre's Quickfire Answers
Lunch service or dinner service?
Evening. Lunch often caters to a client's need, while dinner is more about a desire, the pleasure of eating out.
Without salt or without butter?
Without butter. But with salted butter.
French or Italian cuisine for life?
French. "The mother of all cuisines."
Burrata or Parmesan?
Parmesan.
Red wine or white wine?
White wine. "Great wines are often white."
Cooking with music or in silence?
In silence, to stay focused. Especially when working as part of a large team.
Summer recipe or winter recipe?
Winter. The ingredients are more complex, require more technique, and game season holds a special place.
Coffee or matcha?
Coffee, without sugar.
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