Cuisine:

• French
• Mediterranean

La Pyramide Fernand Point Description:
Fernand Point (1897-1955) was one of the great pioneers of French gastronomy: he was the teacher of the Troisgros brothers, Alain Chapel and Paul Bocuse. The inventive cuisine is prepared here with finesse.
Patrick Henriroux is in full charge of La Pyramide, heading a motivated, talented team. Though the shadow of the legendary Fernand Point still hovers, Henriroux has transformed La Pyramide from a culinary museum into a model of what a modern restaurant should be. His vivid, vibrantly flavored cuisine harmonizes the best of the Rhône Valley with the Mediterranean. Taste his zesty ragoût of tiny violet artichokes, frogs' legs, and escargots; a fragrant fish minestrone; or pan-roasted red mullet with smothered herbs and greens, flanked by a savory potato tart flecked with bacon and Saint Marcelin cheese. In the pink-and-ivory dining room or on the terrace overlooking a garden of boxwood and roses, patrons are pampered by an attentive staff. And Jean-Claude Ruet supervises a fabulous cellar awash in the best Rhône Valley wines.


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