La Pyramide - Maison Henriroux

The story

La Pyramide - Maison Henriroux: Two-Michelin-Star Modern Cuisine in Vienne

An institution on the Route du Midi

La Pyramide – Maison Henriroux is a restaurant that has been writing French culinary history since 1822. Located along the Nationale 7 in Vienne, this elegant bastide was the first in France to earn three Michelin stars, awarded to Fernand Point in 1933. Under Point, the restaurant became known as “the cauldron of French cuisine,” training luminaries like Paul Bocuse and the Troisgros brothers. The three stars stayed for 53 consecutive years — a record that still stands.

Today, the two-Michelin-starred restaurant is run by Chef Patrick Henriroux and his family. He arrived in 1989 with his wife Pascale, earned his first star in 1990, and a second in 1992 — a distinction he has never lost. The Michelin guide describes his cooking as “excellent,” and Gault & Millau awarded him five toques in 2024.

Chef Patrick Henriroux and his family

The Henriroux family’s approach is rooted in the traditions of a welcoming auberge. “We are first and foremost innkeepers,” the chef says. Since 1989, he has built a network of small producers within a 25-kilometre radius — around a hundred suppliers who deliver directly to the kitchen. He visits the market of Vienne every Saturday, maintaining relationships built on trust and shared passion for quality.

Patrick Henriroux defines his modern cuisine as “adapted to gourmandise.” He works from colours, smells, and flavours, drawing inspiration from the terroir of the Rhône Valley: fruits and vegetables from local orchards, Bresse poultry, seasonal game, and the region’s renowned wines. Vegetables hold a special place in his cooking, appearing in soups, emulsions, and inventive compositions.

A cuisine of the moment

The restaurant’s dining room, redesigned by Régis Dho, is contemporary and convivial. But the experience extends beyond the formal table. La Pyramide also houses the bistro Espace Ph③, where the chef’s instinctive, generous cooking is served in a relaxed, plant-filled setting, and the Lounge Bar Blue Pearl, an intimate upstairs space for after-dinner drinks.

The Henriroux children have now joined the family affair: Leslie oversees accommodation, Boris manages global operations, and Lucas handles marketing and commercial strategy. The spirit of the house remains one of continuity and evolution — a family home on the Nationale 7 that has been welcoming guests for two centuries, and that continues to surprise and delight.