The chef of La Mirande, Florent Pietravalle.
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La Mirande
Florent Pietravalle is the chef of La Mirande, in Avignon, one star in the Michelin Guide.
Since the beginning of February, he has launched a take-out street-food offer in collaboration with other chefs, to feast, continue to train, and develop this new culinary culture.
Sharing and delight.
Florent Pietravalle, the chef of the restaurant La Mirande, in Avignon (Vaucluse), has chosen to offer street food on the menu of his take-out menu, in this Covid-19 pandemic, which forces it to be closed for almost six months.
Street food that lives up to the reputation of this Michelin-starred chef, who is full of ideas.
“Basically I wanted to do it on my own, and I had the idea of making an exchange with chefs who have a different vision of things.
Everyone was at home, losing their connection.
We needed to find each other, we were all in a precarious situation.
It boosts morale and allows you to see the end of the tunnel a little, ”explains Florent Pietravalle.
Every week since the beginning of February, he has invited a new chef to develop a menu.
This week, it was Tristan Weinling who came from Strasbourg, where he opened Utopie, after meeting Florent at Pierre Gagnaire.
On the menu, a flambéküche revisited with asparagus, a pastrami bagel and a lost kouglof.
Obviously everything is made in-house, from the bread, to the pastrami through the dough to Flammeküche.
"Train to always be on top"
“It's a different offer from what we are used to offering, with a side accessible at 20 euros.
This makes it possible to attract a large clientele, from our customers of the Michelin-starred restaurant, to students.
We introduce the cuisine of other chefs, with an education in taste through quality products.
The challenge was to keep this link with quality and reasoned products.
We really wanted to do everything from A to Z because we were frustrated to always encounter bad quality products.
And quality street food is still rare in France, it allows you to discover a new culinary culture ”, continues Florent.
This opportunity above all allows Florent to continue to practice.
“It's high level sport, so you have to train to always be on top.
I always have lots of new ideas, so working allows me to move forward and have a different reflection, ”he says.
This week, the Japanese chef Kohei Ohata from the Belesso hotel, in the Bouches-du-Rhône, will be at the helm of the incredible piano at La Mirande.
On the program, ramen, gyozas and a strawberry plant with lime flour from Mont-Ventoux, which replaces matcha tea.
Something to feast again the 50 to 80 customers served every lunchtime.
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