Patrice Hardy

Chef at La Truffe Noire

By following his grandfather, a farmer named Joseph, Patrice Hardy learned to love the products of the earth. Now, cooking allows him to respect this work and highlight these products. His culinary training truly began in 1976 at the Chambre des Métiers de Nantes, where he was trained by Jean Claude Pastoureau, M.O.F. This training was followed by a tour of France during which he worked in some of the greatest kitchens. At the end of this journey, he obtained a

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About Patrice Hardy

By following his grandfather, a farmer named Joseph, Patrice Hardy learned to love the products of the earth. Now, cooking allows him to respect this work and highlight these products.

His culinary training truly began in 1976 at the Chambre des Métiers de Nantes, where he was trained by Jean Claude Pastoureau, M.O.F. This training was followed by a tour of France during which he worked in some of the greatest kitchens. At the end of this journey, he obtained his first position as Chef in a Michelin-starred Parisian restaurant.

He then honed his skills for about ten years in several renowned restaurants before working for two seasons as Deputy Chef under Monsieur Willer, head chef of the Restaurant La Palme d’Or at the Martinez in Cannes (2 Michelin stars). Returning to the capital, he opened Zebra Square, a revolutionary concept of the brasserie for the Year 2000, then joined Pierre Hermé to open the Ladurée restaurant on the Champs Elysées.

In 2000, he participated in the creation of the restaurant Korova, owned by the host Jean-Luc Delarue. It was then that he sought to open his own restaurant and, while waiting, worked as a culinary consultant and launched the publication of his book “Recettes Idées.”

In 2004, he acquired the restaurant La Truffe Noire and earned his first Michelin star in 2005.

Around this product, the Truffle, he continuously develops numerous exclusive and original recipes. These recipes are regularly presented worldwide at prestigious gastronomic festivals. Patrice Hardy was also a finalist in the Meilleur Ouvrier de France competition, which remains to this day the most demanding competition in the culinary world.