The French avant-garde
It is now time to introduce one of France’s greatest living chefs. We are particularly proud to welcome one of the country’s most creative culinary forces, the father of the French avant-garde, Pierre Gagnaire.
Although Gagnaire remains loyal to the principles of classic French cuisine, his creations reveal an experimental approach. He does not shy away from modern techniques or elements of molecular gastronomy. He has worked with the renowned chemist Herne This, whose scientific approach informs the cooking of Heston Blumenthal and Ferran Adrià.
This jazz-loving artistic chef often develops his dishes along the lines of his favourite music. There is a basic structure, but improvisation is key. There are no recipes as such. Everything is spur-of-the-moment and decided at the last minute. Life isn’t easy for his brigade, who have to get used to the boss’s way of working.
And yet his concept has proven scalable. As befits an international superstar, Gagnaire has built up a small international empire that overall has won eleven Michelin stars – three of them for the flagship Paris restaurant that bears his name.