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.
Parmigiano 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.
Biodynamic vegetables : Alain Passard
Alain Passard is a truly great chef. His restaurant, L'Arpege, is one of the best, and most expensive, in Paris.
Lardo 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.