Master Chefs of
France Create
Pistachio-Inspired Dishes

Chefs Laurent Manrique, Roland Passot and Gerald Hirigoyen hold the most envied title of their profession: Maître Cuisinier de France or Master Chef of France. Chefs are chosen to join one of the world’s most prestigious culinary associations that dates back to 1951. Chefs go through an exhaustive six-month review process before earning the coveted title.

For the three San Francisco restaurateurs and Bay Area residents, being named a Master Chef of France is “a lifetime achievement, significant career milestone and distinct honor” all in one. The chefs uphold the culture of France through their cooking, reminding the culinary community that French cooking doesn’t have to be rich to be delicious.

Chef Gerald Hirigoyen

Piperade, San Francisco

“Pistachios grown here in California, not far from San Francisco, are superior in color and taste. I love to use pistachios because not only are they a great thing visually, they are healthy, too. They can go in toppings, fillings and soups. They’re buttery in flavor, but the lowest in fat, actually.”

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Chef Laurent Manrique

Café de la Presse, San Francisco

"When I came to California, I discovered the greatness of cooking with pistachios. There are so many things you can do, from savory dishes to sweet. The inspiration is endless. Put them on salads and in pates. Even when you cook pistachios, they keep that wonderful texture and crunch.”

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Chef Roland Passot

La Folie, San Francisco

“French cuisine doesn’t have to be rich to be delicious. I use pistachios because of their natural, healthy fats and oils. Plus, they have great flavor and give you energy, just eating them out of hand with an aperitif.”