Maison de Petit Pierre, Béziers.
For Pierre Augé, it all clicked in to place in 2010. Working under Yves Camdeborde, the godfather of “bistronomy”, and at Murano design hotel in the Marais, the young chef had learned that being in the media spotlight is not all bad. Take the example of the chef at Comptoir Saint-Germain, who is on the judging panel of Masterchef France shown on TF1…
but this is just for amateurs. Top Chef on M6 is the equivalent for professionals, and Pierre Augé signed up as a contestant and became one of the stars of the season, with a coveted place in the final.
Around the same time, he took over his father’s restaurant, the Maison de Campagne, changing the name to Maison de Petit Pierre, serving individual, inventive and appealing food. With one Gault&Milau “toque” under his chef’s hat, followed by a second, he now takes pride of place among the Béziers restaurants on everybody’s lips. And yet despite all this, he has not let success go to his head, nor affect his prices. With his wife Fanny, his aim, quite on the contrary, is to get the ambiance absolutely spot on, maintain the convivial, welcoming atmosphere of a table d’hôte, and make the food accessible in more ways than one. Today, at Petit Pierre, not just one dining room awaits the clientele, but several, with four different spaces available, including the main eatery with its zinc tables, the secret patio for summertime, the cellar for friends to share tapas, and last but not least, the apartment on the first floor for meals with larger parties of friends or colleagues. Fanny is in charge of front of house, while Pierre mans the ovens with panache and professionalism. Good genes, spur of the moment ideas, a classic background; the chef controls the situation with confidence.
La Maison de Petit Pierre
22 Avenue Pierre Verdier
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