After 4 years as sous-chef in Pierre Gagnaire’s three Michelin-star restaurant in Paris, the then 28-year old Florent Pietravalle has joined La Mirande in 2016 as our new Chef de Cuisine and has been awarded his first Michelin star in 2019.
He has created his own culinary signature in Avignon, with a menu of uncompromising freshness that combines a uniquely light touch with beautifully balanced, satisfying flavours of Provence. His love for prime produce inspires him to let them tell their own tale on the plate. His gourmet cuisine is one of emotion, which strikes a responsive chord in us, an instinctive appetite for unadulterated nature. You can sample his devotion to culinary excellency in his 6 or 9-step tasting menu.
Florent is committed to ethical and sustainable gastronomy for an eco-friendly gourmet cuisine.
After obtaining the Ecotable label, he received in early 2021 a new distinction from the Michelin guide, which rewards restaurants committed to sustainable practices.
Always looking out for innovative and ecological projects, Florent collaborates with “Comme des Champignons” association to create a mushroom farm within the hotel.; an urban agricultural project to promote short circuits. According to this ideology, aromatic herbs are grown on the kitchen’s roof.
He also cooperates with the “Cyclocompost” association for the selective sorting of compostable waste, recovered by "Les Jeunes-Pousses" to return the peelings to the earth.
The starred chef Florent Pietravalle has just been awarded the Revelation of the Year Prize at Omnivore Paris 2021, a prize for the future and for youth. His "dinner with extreme consistency" literally "bluffed" the jury!
He also won the Grand de Demain Gault & Millau 2021 Trophy, an event sponsored by Arnaud Donckele, chef of the year in 2020. After a gastronomy tour of France organized in 6 stages, in 6 different regions, the yellow guide rewarded the most talented chefs of their region.