Pierre-Louis Villa

Grand-Est

As a passionate Rougié chef, Pierre-Louis shares and exchanges cooking techniques with chefs in the Grand-Est. He enjoys introducing new flavors and innovative products. Always attentive to the chefs, he works closely with them to tailor his suggestions to their needs. Whether it's mastering the perfect cooking of a duck breast to appreciate it to its full value, or working with duck in the right way, he is there to guide and support.

His journey

With a vocational diploma in cuisine and an expertise in light cooking, Pierre-Louis honed his skills between France and Luxembourg. Initially an entrepreneur in telephony, he ultimately followed his culinary passion by joining Thiriet for home sales. A passionate traveler, Pierre-Louis values encounters, convinced that cooking creates universal social bonds. He offers gourmet cuisine, blending traditions and modern trends, inspired by the recipes of our ancestors, thus fostering conviviality.

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MY VISION OF GASTRONOMY:

The kitchen is the backstage, where men and women work for the pleasure of others...

Bernard Loiseau

His main recipes

Smoked salmon ventrèche, lemon whipped cream and radish salad

Enhance the smoked salmon belly with a lemon whipped cream and a crunchy radish salad. A combination of textures and refined flavors for an ...

Pan-seared foie gras escalope, beetroot and purple carrot

Combine the delicacy of a pan-seared foie gras escalope with the sweetness of beetroot and the intensity of purple carrot. A syrupy sauce made ...

Lobster tail and claws, peas and mesclun salad

Enhance the lobster with the sweetness of peas and a light emulsion. A fresh and refined dish, perfect for showcasing this exceptional product with ...