Pierre Touitou

Chef Pierre Touitou is gearing up before delving into his next venture and we took the opportunity to invite him to take over Planque’s kitchen for two nights.

Trained as a chef while he was still very young, thanks to a mix of Parisian insouciance, great eye for detail and the beautiful dishes informed by his travels, Pierre rapidly made a name for himself running some of Paris’ favourite kitchens.

We couldn’t miss the chance to sit down with Pierre and talk about wine.

1. You're handed a wine list, what do you do?

I usually look for things I don’t know or haven’t tried, or I look for something I’ve enjoyed in the past if it matches the mood.

2. How do you know the wine you're drinking is good?

On many occasion I have realized that sometimes the wine is only as good as the setting you’re in.

3. What is something fascinating you’ve been told over lunch?

« This mussel is 30+ years old » .

4. In whose company do you most enjoy drinking wine?

It’s always interesting to taste and drink with people you don’t know that well. I find it’s a nice form of ice breaking.

5. Can you describe your ideal combination of wine, music, and setting?

The last time the ideal combination was « nailed » I was quite surprised of the simplicity.. a glass of chilled petnat with crisps watching the sunset listening to the Beatles.

6. What sort of food would you add to the equation?

Who doesn’t like crisps?

7. What is the most memorable bottle of wine you’ve drank?

It may not be THE most memorable, but Grotte di Sole 2004 by Antoine Arena

8. Where did you drink it?

I drank with the Arena’s in their vineyard in July 2008 (yes, I was underage) is quite special to me. It was my first time really talking to winemakers and discovering the wine world. We were eating figs straight from the tree outside the cave.

9. Is there a characteristic you look for in a wine and in a friend?

Wines and friendships are both things that can evolve. My only wish it that they don't go sour!

10. What is your approach to drinking?

It’s quite linked to working in the restaurant industry, I always enjoy discovering new things but familiar things are nice too.

11. Do you apply this approach in other aspects of life?

100% haha, I’m a bit of a creature of habits in my personal life! When I cook I love spontaneity and changing things. all the small habits I have allow me to free myself from some thinking and focus on the rest.

12. What shall we open next?

something festive! Cheers!

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