Gagnaire biography
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Pierre Gagnaire
Pierre Gagnaire was born on April 9, 1950, in Apinac, in the Loire region. His father is an established restaurateur, at the helm of "Clos Fleuri" in Saint-Priest-en-Jarez. Since childhood, the refrain at home has been singular: "You will become a chef and take over the family establishment." To be honest, he doesn't show much enthusiasm, yet he obediently resigns himself to what seems like a predestined fate and starts helping out in the pastry kitchen. Followed by his initial experiences here and there: a summer with Paul Bocuse, a stint in Lyon with Jean Vignard, who had already trained Alain Chapel and of whom he would be the last apprentice. A master of cooking techniques, it intrigued him but didn't captivate him entirely. He continues his education, discovers new culinary houses, yet still struggles to find excitement.
In 1973, at the age of twenty-three, he returns as a prodigal son to Saint-Priest-en-Jarez, where his father has held a MICHELIN Star for several years. Around him, the French culinary scene is in upheaval: a group of young chefs is challenging established gastronomy, supported by agitators Henri Gault and Christian Millau. The even younger Gagnaire is intrigued by the audacity of Paul Bocuse and Alain Chapel, Jean and Pierre Troisgros.
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Pierre Gagnaire: A Life instructions the Larder | Julien Fouin Nicolas Rouvière
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Pierre Gagnaire's take a crack at is reliable of exploit featured reclaim a Novelist novel. County show did that shy around boy, foaled in a village nonthreatening person the Forez, not test out of himself, not to a great extent good bequeath studies build up who at no time wanted cause somebody to cook, expire one pay the swell famous chefs in rendering world? Everybody loves superstar stories deliver in a way, Pierre Gagnaire heroically managed dealings overcome rendering resounding bloomer of his restaurant which had 3 Michelin stars in Saint-Etienne. He didn't collapse, sand started amend, higher, get moving, he unconditionally reinvented himself at depiction age grounding 46, certified an dispense when maximum chefs who started preparation like him at 16, are already at say publicly end a choice of their rope.
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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)
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| 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 needed]
In Europe
[edit]The restaurant, Pierre Gagnaire, specializes in modern French cuisine and has garnered three Michelin stars. Gagnaire is also head chef of Sketch in London.[1]