Thierry Breton

Upper crust

A pillar of the community, Thierry Breton arrived in east Pigalle, just behind Saint-Vincent de Paul church, 20 years ago, and now runs three restaurants that have brought the lifeblood back to rue de Belzunce. A lover of fine food, he oversees the preparation of everything on his menu, right down to the bread cooked in the basement of his most recent restaurant, which is delivered daily by bicycle to restaurants and wine cellars as far away as Montmartre. This delivery round will include Le Pigalle, where guests and diners can enjoy his linseed breadsticks, farmhouse loaves and Para Bihan, a soft bread made with poppy and sesame seeds. As this extraordinary chef explains with a look of understandable pride: “These are 100% local products made from wheat grown and milled in the Ile-de-France region.”