Gastronomy

Vienne, the starting “Point” of French gastronomy

The history of the Vienne Condrieu area has always been closely linked to cooking: as early as the Gallo-Roman period, recipe books were created and became an example to follow in the Roman Empire.

But it’s the modern history that makes Vienne “the cradle of French gastronomy”. At the beginning of the 20th century, when the French were enjoying their first paid holidays and discovering leisure activities, coaching inns appeared along the famous National 7 road, allowing travellers to eat and rest before heading further south.

La Pyramide, a historic establishment

Sacha Guitry said: “To eat well in France, a Point is all it takes”.

It was in 1925, in Vienne, that chef Fernand Point made his mark on the history of French gastronomy by taking over the family restaurant, which he renamed La Pyramide, in tribute to the Gallo-Roman remains that dot the city, and in particular the obelisk located in front of the restaurant. His establishment was the first Michelin-starred restaurant south of Lyon, followed by that of Michel Chabran in Pont-d’Isère and the famous Pic family in Valence.

Fish from the Rhône, market garden produce from Ampuis, fruit from Pilat… The chef brought the best out of local products in his tasty, finely prepared recipes. He quickly established himself as a great chef and, in 1928, received his first two stars in the Michelin Guide. A few years later, he married Marie-Louise Paulin, or “Mado”, who also contributed to the reputation of the establishment.

At the same time, Fernand Point developed a relationship of trust and friendship with the producers from the region: in particular Joannès Colombier, manager of the Maison Colombier. In 1930, he developed a brandy made from Williams pears, the iconic variety of the time. For years, his friend Fernand Point reserved this beverage for the regulars of his restaurant La Pyramide, then one of the most famous inns of the National 7 highway!

Patrick Henriroux, a worthy successor

Patrick Henriroux, starred chef at La Ferme de Mougins, and his wife Pascale then took over management of La Pyramide. The first Michelin star was awarded just seven months later, in 1990, followed by a second in 1992, which the restaurant has kept ever since. Patrick Henriroux has preserved the authenticity of the establishment made famous by Fernand Point, but he also modernised the place to make it an exceptional establishment with a modern taste. Since 1999, the hotel has been classified Relais & Châteaux and meets a demanding quality charter.