Daniel Tardy

Doctorate of gras-double, dux of ESG Lyon (École Supérieure du Gras-double) with a major in ‘I’ll just add a little more fat’.

Say, Monsieur Pignon, why don’t you open a restaurant, you cook super well?

As dux of the École Supérieure du Gras-double, you can’t blame us for asking!

What Monsieur Pignon likes is the tripe seller at the market.

What Monsieur Pignon likes is to make people eat without making them pay.

What Monsieur Pignon likes is to make people eat and make it his treat.

What Monsieur Pignon likes is to savour and share.