Meet the Chef
Lionel Pigeard is a French Chef and the founder of the catering company Palikao.
With twenty years of experience in the entertainment and hospitality industry, he initially began his career as a consultant before venturing into the restaurant business. In 2006, he opened his first restaurant, “La Cantoche” situated in one of the trendiest areas of Paris.
In his typical Parisian bistro, Lionel introduced a concept that captured the essence of childhood nostalgia, combined with a strong emphasis on conviviality, which has become his signature trademark. The restaurant success prompted him to open a second location in Paris five years later, employing a dedicated team of over twenty-five full-time professionals.
From Algeria to France
Palikao is the name of the small village in Algeria, near Oran, where Lionel’s grandmother, Marcelle, was born in 1910. He inherited from her and his mom a love for cooking and her secret couscous recipe.
Lionel’s lineage on his father’s side traces back to Bourgogne, a renowned region celebrated for its exquisite wine and fresh market produce, instilling in him time-honored French techniques.
From Palikao to Paris, this Sephardic Bourguignon - as he says with smile - adores creating cultural and culinary bridges.
In 2016, Lionel sold his two successful restaurants in Paris and moved to Los Angeles with his family.
His plan: for Angelinos to discover couscous. That same year he opened Palikao and before long the small restaurant located in downtown Los Angeles was labelled “the best couscous in town,” by LA Eater. It’s couscous in a bowl – the concept that launched his restaurant’s success.
But this adventurer-at-heart didn’t stop there. He then embarked on a new challenge with the launch of his catering company, taking him back to his first love: party planning and events.
From Paris to LA
“Working with Lionel is an exercise that is easy to repeat.
His willingness to create custom menus that are flavorful and original is something very much appreciated by any food enthusiast and that would include me.”
— Elayne Sawaya, Catering Concierge
