Emmanuel Pilon began his culinary career in Lyon, where he trained with two Meilleurs Ouvriers de France, Christian Têtedoie and Davy Tissot. In 2009, he started working with the Ducasse group, gaining experience at Le Louis XV with Franck Cerutti and Dominique Lory before spending eight years alongside Romain Meder at the Alain Ducasse restaurant at Plaza Athénée in Paris. At Le Louis XV, Pilon introduced a cuisine that enhances natural flavors, using fresh and seasonal ingredients sourced from local markets in Nice and Ventimiglia. Among his signature dishes are Ligurian striped squash with spiced rosehip and kefir, and Pyrenean milk-fed lamb grilled and served with Sainte-Jalle spelt and sloe berries. Pilon works closely with local suppliers to discover new ingredients, such as seaweed, sea herbs, and wild products. His approach to cooking is characterized by constant curiosity and a desire to innovate, always maintaining a high standard of excellence.