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Pierre Gagnaire

Pierre Gagnaire grew up on the outskirts of the industrial city of Saint-Etienne - a gastronomic wasteland in central France. The soon-to-be legendary French chef found himself free of culinary ties thus free to choose and mix ingredients as he pleased and free to disregard traditions but always driven by logic and good taste. Since he opened his first restaurant in 1980 Gagnaire has become famous for the architectural nature of his dishes - sometimes horizontal sometimes vertical they are always structured with a deep sense of rhythm. His highly personal cooking combines fantasy and poetry with technical mastery and is widely considered France's most innovative and exuberant chef. Gagnaire's superb culinary rhythm leads naturally to a final dish dessert which brings a sweet counterpoint
to the savoriness of his main courses. For him these final recipes are not afterthoughts but the appropriate end to a complete creation. Beautiful colour images by renowned food photographer Jean Louis Bloch Linee's reveal the richness of these incredible creations.
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    • Availability: In Stock
    • Supplier: WHSmith
    • SKU: 9781584793168
    Availability: In Stock
    £20.44

    Product Description

    Pierre Gagnaire grew up on the outskirts of the industrial city of Saint-Etienne
    - a gastronomic wasteland in central France. The soon-to-be legendary French chef found himself free of culinary ties thus free to choose & mix ingredients as he pleased & free to disregard traditions but always driven by logic & good taste. Since he opened his first restaurant in 1980 Gagnaire has become famous for the architectural nature of his dishes
    - sometimes horizontal sometimes vertical they are always structured with a deep sense of rhythm. His highly personal cooking combines fantasy & poetry with technical mastery & is widely considered France's most innovative & exuberant chef. Gagnaire's superb culinary rhythm leads naturally to a final dish dessert which brings a sweet counterpoint to the savoriness of his main courses. For him these final recipes are not afterthoughts but the appropriate end to a complete creation. Beautiful colour images by renowned food photographer Jean Louis Bloch Linee's reveal the richness of these incredible creations.

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    Jargon Buster

    France - A state situated in Western Europe with several overseas territories.
    Rhythm - A pattern usually used to descible the flow of music
    Colour - The categorised spectrum of light visable to humans
    Personal - Something that belongs more to an individual due to it affecting them more by relating to them.
    Innovative - An idea that shows new method and ways of thinking, an original design.
    technical - Something that relates to a good level of skill and methods.

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