Pierre-Pascal Clément (top left) surrounded by his kitchen team at the Au Chasseur restaurant in Fribourg.cynthia ruefli/watson
The first Swiss candidate on the show Top ChefPierre-Pascal Clément, has just opened his restaurant in Fribourg. watson invited himself to the evening service.
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When we arrive at 5pm, the team at the Au Chasseur restaurant is already busy preparing for the evening. We are greeted by Dani Ferrera, one of Pierre Pascal Clément’s partners, who takes us into the kitchen. “PP, there’s the journalist from watson which happened.”
We hear the noise of utensils and pots, the team is moving, we try not to hinder their movement despite the small space available in the kitchen. “We start gently, but you see, it goes quickly anyway”, says Pierre-Pascal Clément known as “PP” with a big smile. We were used to seeing him in a more hushed environment, the former candidate of Top Chef traded his white apron for a black t-shirt and a cap as a toque.
“Impact white aprons are not for me, I want people to feel comfortable in the kitchen”
Pierre-Pascal Clement
Pierre-Pascal Clément in his kitchen at the restaurant To the Hunter in Fribourg.
Such a serene atmosphere
The atmosphere is studious, but two elements stand out: first, the hip-hop music emanating from the speakers and second, the disco ball that sits in the middle of the small kitchen. “I like having an object that is a little offbeat in this environment, it relaxes the atmosphere,” explains the chef. He goes on to specify that in his previous experiences, the kitchens were decorated with inspiring phrases supposed to motivate employees, a custom that he did not want to reproduce in his restaurant. “I consider that it is additional pressure and it is not necessary, the disco ball is enough,” he says with a wink.
“I’ve worked in places where there was shouting and insults were sometimes thrown around, that’s not what I want in my kitchen. Here, everyone knows what they have to do and the tone is never raised, we just talk to each other.”
Pierre-Pascal and Eleanor prepare the evening service under the Watson disco ball
Indeed, no shouting or slamming cupboards.
“This is the environment I always wanted to work in, it suits me”
Pierre-Pascal Clement
Alongside the chef, Julien, his right-hand man, Eleanor and Inès, the cooks, are focused on their tasks. Everyone agrees that it is “a privilege” to work alongside Pierre-Pascal. “We had already worked together a few years ago in another establishment and I immediately saw that he was the person to follow, he has incredible experience and talent, when he offered me this position, I couldn’t refuse,” says Julien, kitchen assistant and right-hand man.
Julien, kitchen assistant and right-hand man of Pierre-Pascal Clément, prepares the char fillets. Image: watson
As the cooks are busy, we ask Patricia, the head waiter, if the restaurant’s recent opening has not exacerbated the stress in the kitchen. She answers bluntly: “Believe me, this is the first time I’ve seen such a calm chef and such a serene atmosphere in the kitchen.”
Top Chefthe boost
6 p.m., the chef takes a break to answer our questions, we join him in the dining room with a view overlooking Fribourg City Hall. Pierre-Pascal had been dreaming of “becoming his own boss” for several years, but he didn’t want to do it alone. It was in 2022, while working at Maison Manesse in Zurich, that he received a phone call from Dany and Patrick Ferreira, who offered him a partnership in their project.
“They told me about their restaurant idea and I was immediately excited, it was the right time for me.”
Pierre-Pascal Clement
But as our partners began visiting the various locations to establish their brand, the production of Top Chef confirms to Pierre-Pascal his selection for the trials in Paris. “I had hidden from them that I was in the process of being selected, because I wanted to wait for it to become a reality. When I told them the news, they were super happy.” Pierre-Pascal is keen to point out that the show gave him visibility, but that without it, he would have still opened his business with his partners.
“We signed the lease just before the first episode of Top Chef aired”
Pierre-Pascal Clement
Pierre-Pascal Clément during a test in Top Chef.pierre olivier M6
He notes that unlike some candidates who are counting on the show to open their business, his project was already established. “I would be upset if someone told me that the restaurant opened only thanks to the show, this restaurant is the culmination of 15 years of work, that was my goal.” The chef cannot, however, ignore the impact that Top Chef had on the general public: he is sometimes asked for photos in the city of Fribourg or even abroad.
“Top Chef gave the restaurant a boost”
Pierre-Pascal Clement
6:30 p.m., the first customers arrive in the dining room, we slip away to return to the kitchen.
“We love to eat”
The stress is rising, people are frowning, “PP” and his employees are focused and the automatisms are speeding up. We prefer to let the professionals concentrate and we go to meet the first customers. Sitting at a table by the window, Fribourg residents Alice and Larissa discover the new To the Hunter with enthusiasm: “Can we say that we are epicureans and that we love to eat?”, Alice asks us with a burst of laughter. The two thirty-somethings have chosen the “discovery” menu consisting of 5 dishes. Throughout the evening, Pierre-Clément will bring them the dishes and describe their composition.
Pierre-Pascal Clément explains to Alice and Larissa what is on their plates.Image: watson
Char at 45 degrees, eggplant with zucchini and apricot sauce, Lion’s Mane mushrooms with café de Paris, accompanied by a cabbage and carrot salad. Sometimes surprised by the flavor of the combinations, but sometimes less convinced by certain proposals, Alice and Larissa are encouraged to give their opinion to the chef.
Eggplant 24 Apricot – zucchini – black garlic. Alice Bracher
The service is almost over and the faces in the kitchen are more relaxed. “PP” is still busy showing people around his premises when we ask him what he thought of his first week in his home. He answers with a hint of relief:
“I am very proud of what we offer to customers and they seem happy, I hope it will continue”
Pierre-Pascal Clement
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