Pierre gagnaire education
- •
Share
On the banner of Pierre Gagnaire’s website, above the scrawl of his signature, is a statement in French that translates to: “The measure of a cuisine is not by its tradition or modernity but by the care of the chef”. He is the iconoclastic chef at the forefront of the French fusion cuisine movement and made his name tearing down the conventions of classic French cooking by introducing surprising juxtapositions of flavours, textures and ingredients.
Born in Apinac in the French Loire region to a chef father who ran a Michelin-starred restaurant, Gagnaire’s first real foray into the culinary world was as a 15-year-old spending his summer vacation working in the restaurant of the late Paul Bocuse. The experience lit the fire of his lifelong passion with the culinary arts and marked the start of his career. In 1976 — with several years of experience working in restaurants in Lyon and Paris, serving in the French navy as a chef-admiral and spending three months hitchhiking across North America — Gagnaire returned to his father’s one-Michelin-starred restaurant L
- •
Pierre Gagnaire
French chef
Pierre Gagnaire | |
|---|---|
Gagnaire (third from right) at his restaurant | |
| Born | 9 April 1950 (1950-04-09) (age 74) Apinac, Loire, France |
| Culinary career | |
| Cooking style | Modern French/New French |
Current restaurant(s)
| |
| Website | pierre-gagnaire.com |
Pierre Gagnaire (born 9 April 1950) is a French chef, and the head chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris (in the 8th arrondissement). Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement.[citation needed] Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website, Gagnaire gives his mission statement as the wish to run a restaurant which is 'facing tomorrow but respectful of yesterday' ("tourné vers demain mais soucieux d'hier").[citation ne search Julien Fouin, Nicolas Rouvière In stock, delivered within 1 to 5 working days Visa, MasterCard, Amex, Paypal or 3 times, interest-free with Scalapay 0.01€ from 35€ of purchase in France and from 99€ throughout Europe Delivery in France and around the world at home, at office or in a pickup point Pierre Gagnaire's life is worthy of being featured in a Balzac novel. How did this shy little boy, born in a village in the Forez, not sure of himself, not very good at studies and who never wanted to cook, become one of the most famous chefs in the world? Everyone loves hero stories and in a way, Pierre Gagnaire heroically managed to overcome the resounding bankruptcy of his restaurant which had 3 Michelin stars in Saint-Etienne. He didn't collapse, he st
Copyright ©axisthaw.pages.dev 2025•
Pierre Gagnaire: A Life in the Kitchen | Julien Fouin Nicolas Rouvière
Kéribus
1 Last items in stock
Keribus
Nicolas RouviereDescription