Great Chef Pierre Landry

Pierre Landry
Le Saint-Honore
Rio de Janeiro, Brazil

The Guia Quatro Rodas was designed by Rio’s premier restaurant guide, written by gourmet journalist Danuisia Bárbara, and is considered the city’s best among guides.  In awarding its maximum three-star accolade, The Guia Quatro Rodas recognizes that the Saint-Honoré is one of the city’s “Bests.” The Saint-Honoré has also been distinguished with other awards, among them the "Golden Fork", from Feiras e Congressos magazine (1991).

Recognized, indeed, as one of the best restaurants in all of South America, the Saint-Honoré is the only one located inside a hotel which is supervised by one of the most famous chefs of all time, Paul Bocuse. Since 1979, all the chefs who passed through the Saint-Honoré learned their art in the best traditions of his school. Pierre Landry, presiding over the kitchens, is a disciple of Bocuse at Collonges-au-Mont-d’Or.

The Saint-Honoré’s menu is seasonal, adapted according to conditions and products available at the time of year. Each week, a special menu-dégustation is prepared with the chef’s suggestions. The pastries – one of the high-points of the Saint-Honoré’s cooking – are prepared according to the best tradition, and Pierre Landry is always presenting new creations.

Pierre Landry was born in Bretagne, in the village of Fougères. When he was 15 years old, he started the Catering School at Saint’Anne School, in the village of Saint Nazaire.
He has been working in some gastronomical restaurants in French villages. After working in Paris, he has worked in New York, at Bouley Restaurant. He has been working at Le Méridien Copacabana, in Rio de Janeiro, since 1997.