Prunier Culture

Since 1st November 2023, the century-old restaurant on Avenue Victor Hugo, Prunier by Yannick Alléno, has proudly welcomed Hendry Angwe Mezah as its new Chef.

After a decade working with the Yannick Alléno Group, Hendry Angwe Mezah, aged 29, is taking over the reins in the kitchens at this legendary blue-fronted restaurant working under our Michelin 3-star chef. Meet a young chef with a rich and promising career. 

1. How did you become a chef? Tell us about your career

Originally from Gabon, I joined my mother in France when I was 10. After a successful work experience placement in a café/bar when I was 15, I decided to devote myself fully to cooking. I then joined Jean Marie Lepeltier's restaurant, L'hoirie, near Angers, where I discovered the basics of French cuisine.

It's also where I trained for my first cookery competition, the Meilleur Apprenti de France (France's Best Apprentice), for which I won the gold medal. This reaffirmed my desire to continue along this path.

I then moved to Paris, where I joined Frédéric Vardon's kitchen at 39V. I learned the requirements of a Michelin-starred restaurant. I was also able to learn about pastry-making from Jessica Préalpato, a job that I really enjoyed, involving precision and self-control.

On the strength of this experience, and after a spell at Lasserre (2-star restaurant) and in Courchevel (Zinc des neiges), I joined the Pavyllon Ledoyen, where I met Chef Yannick Alléno for the first time. It was a very stimulating experience, working in direct contact with the chef. There were around twenty of us cooks, only six of whom were French. There was real cultural enrichment on a daily basis. This encouraged us to consider what we could bring to the table, both in the kitchen and to the Chef, and to develop our own style. 4 years later I moved to Monaco, first to the Louis XV and then to the Pavyllon in Monte Carlo, where I became sous-chef.

Then last October, Chef Yannick Alléno asked me to join the kitchen at the Prunier restaurant.

2. Was it a natural move to join Prunier par Yannick Alléno's?

Yes, I accepted without hesitation. To tell the truth, I couldn't have wished for a better opportunity to become a Chef. Prunier is an iconic French Maison, with a legendary restaurant listed as a historic monument.

I also knew Prunier for the quality of its French caviar, which we use exclusively in the kitchen, as part of the Yannick Alléno Group. I was immediately attracted to the project and saw all its potential. It's also a place to rediscover the seafood cuisine I became familiar in Monte Carlo.

Today, I manage a team of 13 people. As a chef, you're constantly learning. There's always a lot of conversation with my team and with Chef Alléno.

 

3. What are your signature dishes?

With Chef Yannick Alléno, we began by revisiting the Maison's classics, such as Christian Dior eggs, with a ham extraction jelly.

I also wanted to come up with new recipes that were both creative and in keeping with the Maison Prunier tradition. The red mullet fillet with cuttlefish lard and ink-roasted jus is one example: it's the first dish I've made, and it's on the Emile Menu.

There's also the Marine Rossini pie with truffle jus. It's an unusual combination of land and sea and I'm particularly fond of it.

                       Saint-James Baeri Caviar Classique Oscietra     

4. What are your 2 favourite caviar?

My two favourite caviar are Classique Oscietra and Saint-James Baeri caviar.

The Classique Oscietra is the most distinctive of the collection, with its hazelnut notes. It can be eaten on its own or added to a recipe, and goes with just about everything.

Saint-James is a more unusual caviar, which I like to pair with sweets such as chocolate.