“To make your cooking unique, you have to offer dishes that resemble us, full of emotion.”


Stéphane Pitré and OSCO

Stéphane Pitré, Michelin-starred, one of our great encounters at the Concours des Epicures. We really liked the approach of this chef with a heartfelt cuisine who wants to go further and further in eco-responsibility.

 

 

 

 

WHAT MAKES YOUR CUISINE SO UNIQUE ?
To set no limits or barriers during my creative phases.

At the Louis restaurant, the recipes offered for lunch are never written in advance, but imagined the evening before, based on my desires and inspirations and seasonal products. To be a good cook, you must have the desire and the pleasure to constantly create, and be sensitive to the product and the craftsmanship, which you will seek to highlight. In fact, to make your cooking unique, you have to offer dishes that resemble us, full of emotion.

 

 

WHAT NEW EXPERIENCE ARE YOU OFFERING AT LOUIS?
I like to surprise, so I offer 7 or 9 course tasting menus at Louis. My customers don't know in advance what they are going to taste, they let themselves be guided and enjoy the moment. This operation allows me to be constantly challenged on my creativity, and to be able to offer the best products of the moment.

 

WHAT DO YOU WANT TO KEEP ?
After the very difficult period that the entire world of gastronomy has gone through, I try to maintain as much of a friendly atmosphere as possible in my restaurants, so that my colleagues feel good and happy to be there. And yes, because I think that good humor and conviviality are not incompatible with rigor and demands.

 

IDEAS FOR THE FUTURE ?
My goal is to go even further on the eco-responsibility of my restaurants, a subject that is particularly close to my heart.

I always favor local sourcing, and it is a matter of honor to highlight each of the artisans that I carefully select. For 2 years, I have also been growing different vegetables in my vegetable garden (located in the Aisne department) : tomatoes, Jerusalem artichokes, peas, kale, aromatic herbs, saffron, etc.

The meats selected for my restaurants are labeled and come from animals raised responsibly nearby. I am nevertheless aware that plant-based cuisine is, on the one hand, increasingly expected by my customers, but also very beneficial for the environment. I am working on more and more gourmet plant-based recipes that enhance seasonal vegetables, a huge playground.

Waste is also completely prohibited in my two restaurants thanks to the implementation of a short menu and daily specials.



Obtaining the green star from the Michelin Guide would be a great achievement for me and would make the entire team proud.

 

THE ESSENTIAL INGREDIENT FOR A SUCCESSFUL APERITIF?
In memory of my native Brittany, I have a weakness for oysters, which are synonymous for all Bretons with sharing and conviviality.

 

THE PERSON TO FOLLOW ?
Breton chef Julien Marseault, a true enthusiast who opened his restaurant “ PARTAGE ” at the end of 2019 : a friendly, innovative and gourmet concept, which only offers dishes to share. On his menu, my favorite is “red cabbage toblerone”.

instab: @julienmarseault

 

 

AND YOU, WHERE CAN WE FOLLOW YOU ?
On Instagram @stephane_pitrechef and Facebook stephanepitre.chef

Or directly in the restaurant ;)

Restaurant Louis , 23 rue de la Victoire 75009 Paris

Restaurant Le Cellier , 25 rue de la Victoire 75009 Paris