Pierre's producers
Pierre keeps his cooking simple and unpretentious. The quality his food depends on sourcing the best products from the best producers.
Coffee and pepper : Gianni Frasi
Gianni Frasi is an artisan torrefacteur (coffee roaster) and producer of fine dried peppers. His coffee is served in many of the best restaurants in Italy.
more on Gianni FrasiParmigiano Reggiano : Giorgio Bonati
Giorgio Bonati is unique among the makers of Parmigiano Reggiano. His cheeses are matured for up to 10 years, longer than any other Parmesan.
more on Parmigiano BonatiBiodynamic vegetables : Alain Passard
Alain Passard is a truly great chef. His restaurant, L'Arpege, is one of the best, and most expensive, in Paris.
more on Alain PassardMeat : Hugo Desnoyer
Hugo Desnoyer is the most sought-after butcher in Paris. He supplies a host of the city's top restaurants, as well as the Élysée Palace, offical residence of the French President.
more on Boucherie DesnoyerLardo di Colonnata : Fausto Guadagni
Colonnata is a small village in the hills of Tuscany that happens to make the world's best lard. Fausto Guadagni is one of the last, and best, of the traditional producers.
more on Lardo di ColonnataBeurre Bordier : Jean-Yves Bordier
Jean-Yves Bordier is the undisputed master of French buttermaking. Buerre Bordier graces the tables of Joel Robuchon, Alain Passard and Alain Ducasse to name but a few.
more on Beurre Bordier