Toulouse. Logs, foie-gras, salmon: a starred chef offers exceptional products for the holidays
Through Gabriel Kenedi
Published on
Notice to amateurs! For the end of year celebrations and until January 15, 2021, the Py-r House, led by the Michelin-starred chef Pierre Lambinon and associated son Xavier Saffon-Peres, has been offering several exceptional dishes for individuals since December 15.
Logs, foie gras and salmon gravlax
Logs for eight people are available (only on order) at the price of 54 euros. Three logs are offered for sale:
- Vanilla log : sweet dough, Joconde biscuit and rum, ganache and custard with Madagascan vanilla.
- Dark chocolate log : shortbread, Joconde biscuit and feuilletine, 70% dark chocolate mousse and coulant.
- Chestnut and pear log : Breton shortbread, Joconde biscuit and Williams pear brandy, chestnut pear cream and mousse, candied chestnuts.
“We also offer semi-cooked foie gras refined by us (sold at 80 € / kg, Editor’s note) and salmon gravlax (sold at 60 € / kg) also seasoned by us, with dill, citrus fruits and vodka ”, details Xavier Saffon-Peres.
The order is made by phone or by email, while the products are to be collected at Maison Py-r, located in Saint-Jean (Haute-Garonne) or at the Py-r restaurant, located close to Pont-Neuf. , In Toulouse.
“We offer products that are in line with expectations for Christmas and the end of the year. Foie gras, salmon gravlax, on them also in the restaurant ! So there is stock. The logs, on the other hand, are in limited series, ”emphasizes Pierre Lambinon, two-star chef in the Michelin Guide.
“These days, you have to know how to adapt”
By opening Maison Py-r in spring 2021, a company specializing in catering services, Pierre Lambinon and his associates obtained a 1500 m culinary “laboratory”2 located in Saint-Jean, north-east of Toulouse (which formerly belonged to Gimm Traiteur, editor’s note), in order to be able to develop their activities there. Covid requires, the project required some adaptations.
“You have to be agile these days. With the health crisis and the fifth wave, the event is still affected. When you open a blank page, you don’t really know where you are going and there are bound to be unforeseen events. There, we operate a bit from day to day, trying to adapt. For now, we are doing not too badly! And the most important thing is that the restaurants (Py-r, Nino) are working very well ”.
In Saint-Jean, the “self-taught” entrepreneurs planned to open a small company restaurant. Before changing gear: “We quickly realized that the company restaurant was not done too much for us. On a therefore preferred to develop reception rooms on the first floor of the place, which companies can privatize by reservation to hold meetings and eat there. We offer them personalized menus, ”emphasizes Xavier Saffon-Pérès.
“The Michelin Guide is THE benchmark”
Even if the period is generally complicated in the food industry, Pierre Lambinon remains calm. ” We are lucky : our Michelin-starred restaurant works really well. And we have very talented young people in our team who follow us, who accompany us. It’s nice ! », He affirms.
Jack-of-all-trades, Pierre Lambinon and his teams do not hesitate to embark on several adventures. From that of the ephemeral restaurant open during the summer of 2021 on the Domaine de Preissac, he draws “A very positive result”. “It is not necessarily our profession at the base. We left with our heads down out of a fact 40 hires. We will no doubt reproduce the experience, but perhaps not in the same place. We are thinking about this, ”says Pierre Lambinon.
Until then, the chef is concentrating on his two-star restaurant, the Py-r, which remains the flagship of his company, and of which he never leaves the kitchens. While the 2022 selection of restaurants in the Michelin Guide France will be presented on March 22, two months late due to the health crisis, this meeting encountered some pressure?
” I have a lot of serenity about that, he replies. When we do a job like ours, we feed off this pressure. Without pressure, we do nothing. Whatever people say, the Michelin Guide is THE benchmark. The Michelin Guide is the reward for consistency and duration. Obviously, there is pressure! But I like to be under pressure! », He concludes.
When Pierre Lambinon … disappears from social networks
These days, that’s pretty rare. Chef Pierre Lambinon has disappeared from social networks. At the time of the starification of chefs, this is a bit against the grain! On the other hand, an Instagram account of Maison Py-r has recently appeared. “We preferred to cease all communication centered on me. It is assumed and even shouted. I do not want to say that the chef went to the shower, that this morning he brushed his teeth, that he chose his cabbage at the market “, explains Pierre Lambinon with his usual outspokenness. For Maison Py-r, “we want to make communication like a private diary, which tells about what we do on a daily basis, all of us together, and to use it extensively for commercial use”. It is also a way of showcasing the work of its teams. “Because on my own, I will not have achieved much,” he likes to say.
Practical information
Py-r House
Orders on 05 62 30 10 11 or by email on [email protected]
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