Chef story: Petit Pot

In case you missed it, UberEATS has landed on the plates of hungry San Franciscans. In 10 minutes or less, you could be enjoying curated meals from the city’s best restaurants. Each restaurant has a story to tell, so we’re bringing you into the kitchen where you’ll hear from the chefs themselves.

Meet Maxime Pouvreau and his partner-in-crime, Pierre, from Petit Pot. They’re the chefs behind today’s EATS menu item, Chocolate Pot de Crème. Let’s hear their story:

 

Petit Pot 4

Why did you get into the food industry?

I fell into the world of pastry when I was a child, starting at home, and moving on to culinary training and eventually becoming a pastry chef, where I traveled around the world taking on pastry/baking positions. This made me realize how rich, diverse and not so widespread French dessert traditions were. Coming to America, I wanted people to experience these European-inspired desserts that I love, and I wanted to cater to the American sweet tooth!

If you could eat one thing off your menu for the rest of your life what would it be?

My dark chocolate pot de creme! Seriously, if you have already tasted it, you understand. And I bet that if asked, you’d choose that one, too.

What excites you about the food in San Francisco right now?

Everything! The creativity, the constant challenges and reinvention, the new places popping up every day… But more specifically, I personally am excited by Ippuku’s menu nowadays (a cool Japanese restaurant in Berkeley).

Where can we find you on your day off?

Climbing a mountain! Lately, you can find me hanging from the beautiful cliffs of Tuolumne.

Fill in the blank: ___________ is my motto.

Making the world creamier, one pot de creme at a time!

Three things that make our food different are: _________, __________ and __________.

Great, simple and organic ingredients, traditional recipes with a local twist, and of course the creamiest texture you can find this side of the Atlantic!


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