Chef Pierre Blueberry Pie, 46 oz. -3 Count

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36 oz.

Keep Frozen

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Chef Pierre

Chef Jean-Pierre’s interest in food preparation developed early in life. Born in Aix-en-Provence in the south of France, Jean-Pierre was the youngest of five children and spent a great deal of time in the kitchen with his mother, Yolande, a Cordon Bleu chef.

His first job at the age of twelve was in a local butcher shop where he mastered the art of charcuterie. Determined to become a chef, Jean-Pierre began his formal apprenticeship at L’Ousteau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating. He continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the Carlton in Cannes.

In 1976 Jean-Pierre opened The Left Bank Restaurant which was consistently selected by “Gourmet Magazine”, “Bon Appetit”, “Conde Nast” & “Travel & Leisure” as one of the best restaurants in America for 22 years.

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