The Creative Mind Behind Le Schiap

At Le Schiap, Chef Stephane Pitre combines precision, imagination and a deep respect for seasonal French produce. Inspired by the bold and unconventional spirit of Elsa Schiaparelli, his cuisine plays with contrasts, textures and unexpected details to create a distinctly Parisian dining experience.

HIS JOURNEY

From Brittany to Le Schiap

Originally from Brittany, Stephane Pitre trained in renowned French and London kitchens, from The Ritz London to Alain Senderens’ Lucas Carton, where working alongside Jerome Banctel profoundly shaped his culinary vision.

In 2011, he took on his first Head Chef role at Le Metropolitan Paris, developing a distinctive style blending his Breton roots with Asian influences.

Three years later, he opened LOUIS, named Young Talent of the Year by Gault & Millau and awarded a MICHELIN star in 2019, which he retained until 2024. In 2026, he begins a new chapter at Le Schiap with a modern, generous and relaxed cuisine, deeply focused on exceptional produce and pleasure.

Two signature creations inspired by Elsa Schiaparelli’s distinctive universe.

Stéphane Pitré also takes part in this dialogue between fashion and gastronomy.

Lobster Dress

An open lobster raviolo, served with a ginger-infused lobster head bisque, in tribute to the iconic Lobster Dress imagined in 1937 by Elsa Schiaparelli and Salvador Dalí.

The Schiaparelli Bag

Strawberry Couture is a trompe-l'œil dessert inspired by one of the House's iconic accessories. Balancing indulgence with surrealist aesthetics, this creation pays tribute to the couturière's visionary universe. Two playful interpretations, two invitations to immerse oneself in the world of Le Schiap.