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.<\/p>\n
His culinary training truly began in 1976 at the Chambre des M\u00e9tiers 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.<\/p>\n
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\u2019Or 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 Herm\u00e9 to open the Ladur\u00e9e restaurant on the Champs Elys\u00e9es.<\/p>\n
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 Id\u00e9es.”<\/p>\n
In 2004, he acquired the restaurant La Truffe Noire and earned his first Michelin star in 2005.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 M\u00e9tiers de Nantes, where he was trained by Jean Claude Pastoureau, M.O.F. This training […]<\/p>\n","protected":false},"featured_media":55958,"template":"","meta":{"_acf_changed":false,"_trash_the_other_posts":false,"editor_notices":[]},"sa_speaker_category":[137,39],"sa_language":[],"sa_employability":[283],"class_list":["post-81369","sa_speaker","type-sa_speaker","status-publish","has-post-thumbnail","hentry","sa_speaker_category-arts-culture-lifestyle","sa_speaker_category-entrepreneurship"],"acf":{"sa_introduction":"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.\n\nHis culinary training truly began in 1976 at the Chambre des M\u00e9tiers 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","sa_one_liner":"Chef at La Truffe Noire","sa_name_title":"","sa_region":[],"sa_degree":"","sa_stars":"","sa_maglr_ids":null,"sa_publications":[{"sa_publications_title":"Interview Christmas Edition","sa_publications_description":"","sa_publications_file":64716,"sa_publications_url":""}],"sa_socials":null,"sa_subjects":[{"sa_subjects_title":"The culinary art","sa_subjects_information":""},{"sa_subjects_title":"The truffle in all its forms","sa_subjects_information":""},{"sa_subjects_title":"Team management","sa_subjects_information":""},{"sa_subjects_title":"Consulting and training","sa_subjects_information":""}],"sa_faq_items":null,"sa_minimum_price":"0","sa_maximum_price":"0","sa_banner_image_id":null,"sa_videos":null,"sa_order_score":0},"yoast_head":"\n