Pierre Landry was born and raised in France and attended Faculdade de Hotelaria St Anne em Nazaire from 1983 to 1986. After graduating, he apprenticed in several one and two-star restaurants, then joined the Hotel Meridien Group and worked his way up the kitchen ladder.
In 1997, the Meridien moved Chef Landry to Rio de Janeiro as executive chef of Restaurant le St Honore, at the Meridien Copacabana, replacing Chef Michel Augier who was being transferred by Meridien to another property. The Great Chefs television team showed up in Rio to tape Chef Pierre Landry for the Discovery Channel’s Great Chefs of America television series at the Restaurant le St Honore.
In 2011, Chef Landry was appointed executive chef of Casa de Serpa Juliet Culture in Rio, and then moved over to the Depot Gourmet in the Rio Design Barra in 2014. Last year, in 2015, he took over the Kitchen Flashback in Ipanema, Rio de Janerio, just in time for the 2016 Summer Olympics.
Roasted Breast of Duck in a Salt Crust with Exotic Fruit
Serving: 4 Print Roasted Breast of Duck in a Salt Crust with Exotic Fruit By Great Chefs October 7, 2015 Duck always combines well with fruit, but Pierre Landry’s version adds an exotic touch. Cooked inside a salt crust, the duck emerges rare but not at all salty. Slices of duck are molded with sauteed […]
Smoked Salmon with Lemon-Butter Sauce, Pears, and Cold Cream of Caviar
Serving: 4 Print Smoked Salmon with Lemon-Butter Sauce, Pears, and Cold Cream of Caviar By Great Chefs October 6, 2015 Slices of salmon fillet are drawn into steaks and smoked. They are served atop a lemon-butter sauce accented with Port wine syrup, with poached pear and caviar cream garnish. Lime may be substituted for lemon […]