Le Pérolles prepares for a smooth transition
As previously announced in our Food News, chef Pierre-André Ayer of the restaurant Le Pérolles is preparing to hand over the reins of this emblematic establishment, which has been run with exemplary skill for decades. His son recently joined him, and it’s now chef Victor Moriez who has already taken over the stoves, patiently awaiting the start of 2026 to unveil his menu. Pining for this official handover, the team has come up with a signature menu entitled Hommage et Transition, a true tribute to the man who shaped the spirit of the place. The title perfectly sums up the serenity and benevolence that reign in this house, where transmission is never a matter of rupture. The menu unfolds a series of chiselled plates, such as a wild sea bass accompanied by a champagne oyster. Further on, crispy veal sweetbreads escorted by white truffles and potatoes are a reminder of how much the house owes to the right product. This is followed by the signature dishes of “Pierrot”, a final nod to a house that moves forward without ever turning its back on its history.
