Chef portrait : Philippe Pizzi, chef at the Petit Gourmandin in Pont-à-Mousson

Philippe Pizzi and his son Hugues run the Petit Gourmandin, rue Gambetta in Pont-à-Mousson. As an honorary ambassador for the Pont-à-Mousson basin, Philippe Pizzi unveils his recipe for a happy clientele.


After going to hospitality and catering school in Verdun, where the teachers were great, and training in a restaurant in PAM, I opened the Petit Gourmandin 16 years ago. What I love the most in this field is the human aspect: the contact with our clientele, and making people happy. It is a career that you need to be passionate about; all day long, you have to dedicate yourself to making people happy.

What does cuisine mean to you?

It’s a way to make people happy, for customers to have a good time. Your priority must be customers’ happiness. 

Your motto?

To enjoy myself. To live my life. I work to live.

4 adjectives to describe your cuisine?




Made with love

Your idol?

My wife: she’s always motivated, kind, with a smile on her face. She’s a fighter and diners love her.

Your key item on the menu?

Porc pluma!

Your favorite dish?

All my dishes are signature dishes (stuffed pigs feet, quail). Our menu changes every six months. Preparing the new menu always requires a lot of work and technique.

Your pêché mignon?

Classic cars and vespas

A small anecdote?

15 years ago, a kid wrote on one of the tables “here at the Petit Gourmandin, you feel good, you eat well and you come back”

Le petit Gourmandin

54 rue Gambetta

54700 Pont-à-Mousson

Tél : 03 83 83 27 71

Publié par Guy Ros

Guy Ros directeur d'agence de tourisme, écrivain et essayiste.

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