Meeting with chef Arthur Piart

Jérome Peleyras et Lisa Marchal | 11/17/23, 2:01 PM

Arthur Piart is the chef at Allouvi, a restaurant in Fécamp, Normandy. He runs the restaurant alongside his wife Marie, with whom he works very closely in the kitchen. Discover the couple's favorite dish.

Arthur Piart has been awarded the title of Jeune Talent for the Normandie edition of the Gault&Millau Tour in 2023 and 1 toque for his restaurant Allouvi. By the way, do you know what this word means? It means "tobe hungry like a wolf" in Norman dialect. A fitting name for a restaurant, don't you think?

During a visit to his establishment, the chef introduces us to his favorite dish, which he likes to share with his wife. It's a Gault&Millau classic, but needs to be cooked slowly to be appreciated!

These news might interest you

Tables & Chefs

Mother's Day: Gault&Millau Young Talent tables to try out

To celebrate Mother's Day, head for the tables of Jeunes Talents Gault&Millau 2024: addresses full of freshness, creativity and heart, where you can share much more than just a meal.

Read

Tables & Chefs

10 restaurants with sea views in Brittany

Read

Tables & Chefs

10 short foods for trendy, low-priced meals in France

These new strongholds of good taste, where you can treat your taste buds to a change of scenery, are also a great way to break the bank at a lower cost.

Read

News & Events

Philippe Etchebest and his ravioli make a stop at the Atelier des Citernes in Bordeaux

For one week, from May 6 to 13, 2025, Philippe Etchebest will be offering new ravioli recipes at the Atelier des Citernes in Bordeaux. A way of making his cuisine accessible to as many people as possible.

Read

News & Events

Thierry Pruvot, a Pré Catelan legend takes his leave

After more than four decades of service at the prestigious Pré Catelan, Thierry Pruvot, emblematic room manager, bowed out in January 2025. An emotional departure welcomed by the profession.

More information

Chef de service Thierry PRUVOT

Restaurant Le Pré Catelan
75016 PARIS

Tables & Chefs

LAVA, where asparagus flames and chocolate froths

At LAVA, cuisine flirts with instinct and fire. A table where raw ingredients meet flame for daring creations, like this surprising combination of garlic, chocolate and asparagus.

Read