Biography 1950 Born in Apinac, France. 1968 Commis at "Tante

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Biography 1950 Born in Apinac, France. 1968 Commis at "Tante Alice". 1969 Charbonnières les Bains. He becomes roast cook and learns to spit roast in front of the clients. 1970 Cooks for the Admiral on the Surcouf… 1973 Commis at the Intercontinental Hotel. 1974 The year of the "Duck Ranavallo" at Lucas Carton. 1976 After two years spent roving the world, particularly the new world, he returns to the "Clos Fleury", the restaurant run by his father near Saint Etienne. 1977 He retains the Michelin star. 1981 He decides to go solo and opens a restaurant in the center of Saint Etienne. 1986 He is awarded a second Michelin star. 1989 Chefs the Heads of State lunch at the Arche de la Défense during François Mitterrand's presidency. 1992 A new Art Deco decor reinterpreted by contemporary artists. 1993 The Michelin guide awards his signature cuisine a third star. 1996 The Saint Etienne gamble has not paid off. The Michelin stars are returned to their owner. He leaves for Paris. 1997 Two stars. 1998 Back to the three star level. 2001 Beginning of a strong partnership with Hervé This, Collège de France professor and father of Molecular Gastronomy. 2002 Opening of "Sketch" in London with Mourad Mazouz. Receives the distinction Commandeur des Arts & Lettres. Publication of his second book « Sucré-Salé ». 2004 Takes on the management and kitchen of the restaurant "Gaya Rive Gauche par Pierre Gagnaire" in Paris. 2005 Opening of the restaurant “Pierre Gagnaire à Tokyo” in Omotesando. 2006 Opening of the restaurant “Pierre” in the Mandarin Oriental Hotel in Hong Kong. Chevalier de la légion d’honneur. Book « La cuisine, c’est de l’amour, de l’art, de la technique » with Hervé This. 2007 Book « Lucide & Ludique » with Jean-François Abert and photos of Peter Lippman. Book « Alchimistes aux fourneaux » with Hervé This and photos of Rip Hopskins. Opening of the restaurant "Pierre Gagnaire pour Les Airelles" in Les Airelles Hotel in Courchevel. 2008 Opening of the restaurant "Reflets par Pierre Gagnaire" in the InterContinental Hotel in Dubaï, design Christian Ghion. Opening of the restaurant “Pierre Gagnaire à Séoul” in the Lotte Hotel in Seoul, design Olivier Gagnère. 2009 Opening of “Twist by Pierre Gagnaire” in the Mandarin oriental in Las Vegas, design Adam D. Tihany. 2010 Opening of “Pierre Gagnaire Tokyo” in the Ana Intercontinental Hotel in Tokyo. Opening of “Colette” in the Sezz Hotel in Saint- Tropez, design Christophe Pillet. Opening of “Les Menus par Pierre Gagnaire” in the Lotte Hotel in Moscow. 2011 Book « Un Principe d’émotions » with Catherine Flohic. Restaurant Pierre Gagnaire 6 rue Balzac 75008 Paris T : 01 58 36 12 50 F : 01 58 36 12 51 [email protected] / www.pierregagnaire.com Contact presse: Agence 14 septembre - Laurent d’Estrées T: + 33 01 55 28 38 28 F: + 33 01 55 28 38 29 [email protected] .

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Pierre Gagnaire: 175 Home Recipes with a Twist PDF Book
PIERRE GAGNAIRE: 175 HOME RECIPES WITH A TWIST PDF, EPUB, EBOOK Pierre Gagnaire,Jacques Gavard,Eric Trochon | 248 pages | 13 Nov 2012 | Editions Flammarion | 9782080201126 | English | Paris, France Pierre Gagnaire: 175 Home Recipes with a Twist PDF Book Techniques used in cooking His techniques are astounding inspirational and complex. Also, that there is a tempo in every food displayed the upstrokes and the down strokes as well as the synchronised rhythms, the hot and cold of the dish. Post to Cancel. Cooking: The Quintessential Art. You are commenting using your Google account. Email required Address never made public. Share this: Twitter Facebook. Appendix A. Pierre-gagnaire, com Career development and techniques used Pierre Gagnaire is regarded as an iconoclastic chef at the forefront of the fusion cuisine movement. We gave them a lot and they inspired us hugely in return, in terms of presentation and taste. In he was voted as the best chef of the year pierregagnaire. Gagnaire, P. Celebrated French chef Pierre Gagnaire offers classic and yet refined recipes for everyday and special occasions, from lazy brunches to midnight feasts. The creative recipes of this master chef will expand the repertoire of the home cook—novice or accomplished—and provide a fresh, new home-dining experience About The Author Pierre Gagnaire is a three-Michelin-starred chef. Buy Online Find Locally. He approaches each item on his menus with humility and describes his creative process as one that is a combination of instinct and letting the ingredients and techniques set the rhythm. In , he was voted best chef of the year by the Michelin guide Michelin guide Unfortunately in , he went bankrupt and moved to Paris.
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Molecular Gastronomy Is a Scientific Discipline, and Note by Note Cuisine Is the Next Culinary Trend Hervé This
Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend Hervé This To cite this version: Hervé This. Molecular gastronomy is a scientific discipline, and note by note cuisine is thenext culinary trend. Flavour, BioMed Central, 2013, 2 (1), pp.1. 10.1186/2044-7248-2-1. hal-01269404 HAL Id: hal-01269404 https://hal.archives-ouvertes.fr/hal-01269404 Submitted on 28 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. This Flavour 2013, 2:1 http://www.flavourjournal.com/content/2/1/1 OPINION Open Access Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend Hervé This1,2 Abstract For the past two decades, there has been much confusion about molecular gastronomy. This confusion has arisen because people ignore that the word gastronomy does not mean cuisine, it means knowledge about food. Similar to ‘molecular biology’, molecular gastronomy is a scientific discipline that looks for the mechanisms of phenomena occurring during dish preparation and consumption. As with any other scientific discipline, it can have many applications. One of the first was ‘molecular cuisine’ but since 1994, ‘note by note cuisine’ has also been promoted.
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INTERNATIONAL CHEFS CONGRESS a KITCHEN WITHOUT BOUNDARIES Sunday, Sept 20
2009 STARCHEFS.COM INTERNATIONAL CHEFS CONGRESS A KITCHEN WITHOUT BOUNDARIES Sunday, Sept 20 MAIN STAGE WORKSHOP 1 TASTING WORKSHOPS 11:30AM - 11:45AM 9:00AM - 10:00AM 10:20AM - 11:30AM Antoinette Bruno & Will Blunt Dave Arnold & Nils Noren Bruce & Eric Bromberg StarChefs.com | New York, NY The French Culinary Institute | New York, NY Blue Ribbon Restaurants | New York & Brooklyn, NY 2009 Culinary Trends Report: A Look Forward The FX Revolution What’s the Buzz About Honey? & Back 10:10AM - 11:10AM 12:45PM - 2:00PM 11:45AM - 12:00PM Bruno Goussault Charles Curtis, MW Matt & Ted Lee Cuisine Solutions, Inc. | Alexandria, VA Christie’s | New York, NY Authors | New York, NY So You Think You’re Sous Vide Savvy Buying and Selling Wine at Auction Keynote Address: What is American Cuisine? 2:45PM - 4:00PM 12:00PM - 12:45PM Jim Clarke, Simon Buck, Fraser Mackenzie Emeril Lagasse, Charlie Trotter, WORKSHOP 2 & George Geris Norman Van Aken & Clark Wolf Megu, RO Imports, & Pernod Ricard | New York, 9:00AM - 10:00AM Emeril’s | New Orleans, LA, Charlie Trotter’s | NY & Marlborough Winery | Marlborough, New Chicago, IL, Norman’s | Miami, FL, & Clark Wolf Kate Zuckerman Zealand Company | New York, NY Chanterelle | New York, NY Pinot Passion, The Difference a Day Makes Keynote Panel: What is American Cuisine? Precision Pastry: Execution, Technique and Flavor 12:45PM - 1:30PM David Bouley 10:10AM - 11:10AM MIXOLOGY WORKSHOPS Bouley | New York, NY Boris Portnoy Paris to Tokyo: French Cuisine, Japanese SucrePunch | San Francisco, CA 3:30PM - 4:30PM Techniques TechniqColor: Color Transfer Inspired by Junior Merino Modern Art The Liquid Chef | New York, NY 1:30PM - 2:30PM Sabor Latino in Cocktails Lunch in the Products Fair INTERACTIVE DEMOS 2:30PM - 3:15PM BUSINESS SEMINARS Yoshihiro Murata 9:00AM - 10:00AM Kikunoi | Kyoto, Japan The Quest for Umami Zach Allen 9:00AM - 10:00AM B&B Ristorante, Carnevino, and Enoteca San Jerome Chang, Lev Ekster, Roy Choi & 3:15PM - 4:00PM Marco | Las Vegas, NV The Charcuterie Equation Josh Ozersky Chris Young & Dr.
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Biographie De Pierre Gagnaire
Biographie de Pierre Gagnaire Né à Apinac (France - Loire) le 09 avril 1950. Pierre Gagnaire grandit dans la Loire. Son père tient un restaurant réputé à Saint- Priest-en-Jarez, dans la banlieue de Saint-Étienne, ce qui donne très jeune au fils le goût de la cuisine. Après une formation de pâtissier, Pierre Gagnaire travaille au sein d'un des restaurants de Paul Bocuse et décide de devenir chef cuisinier. C'est ainsi qu'il retourne à Saint-Priest-en-Jarez et reprend en main le restaurant familial. Après six années passées derrière les fourneaux du Clos fleuri, Pierre Gagnaire ouvre son premier restaurant à Saint-Étienne, à l'âge de 31 ans. La cuisine qu'il propose est d'inspiration très contemporaine, avec des incursions dans la cuisine moléculaire naissante, et le décor des lieux surprend par ses lignes modernes et épurées. Douze ans après l'ouverture, l'établissement obtient sa troisième étoile au Michelin. En 1995, à la suite de difficultés financières, Pierre Gagnaire quitte la région lyonnaise et ouvre un restaurant à Paris, qui rencontre un franc succès et qui lui permet de récupérer rapidement ses trois étoiles. Le cuisinier profite de la notoriété qu'il acquiert pour étendre ses activités en France et à l'international. C'est ainsi que depuis 1996 éclosent de nombreuses enseignes à son nom : - Paris, Le Balzac, Pierre Gagnaire - Paris, Gaya rive gauche par Pierre Gagnaire - Londres, Sketch - Tokyo, Pierre Gagnaire à Tokyo - Hong Kong, Pierre - Courchevel, Pierre Gagnaire pour Les Airelles - Dubaï, Pierre's Bistrot & Bar - Dubaï, Intercontinental Choix Pâtisserie & Restaurant - Séoul, Pierre Gagnaire à Seoul - Las Vegas, Twist by Pierre Gagnaire - Danang (Vietnam), La Maison 1888 - Bordeaux, La Grande Maison de Bernard Magrez / Restaurant Pierre Gagnaire - Shangaï, Le Comptoir de Pierre Gagnaire - La Rochelle, Gaya, Cuisine de bords de mer - Gordes, Peir I Depuis avril 2016, Pierre Gagnaire est chef de La Grande Maison, le restaurant doublement étoilé de Bernard Magrez à Bordeaux.
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L'osier Awarded Three Stars in Michelin Guide Tokyo 2020
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The Michelin Star Is Dead Words By: Matt Blake Photography: Antosh Sergiew Set Styling: Peta O’Brien 139
138 The Decadence Report The Michelin star is dead Words by: Matt Blake Photography: Antosh Sergiew Set Styling: Peta O’Brien 139 The Michelin star is dead (Long live the Michelin star) 140 The Decadence Report The Michelin star is dead 141 Marco Pierre White stormed out of the Hyde Park Hotel in Knightsbridge in 1999, throwing away the three Michelin Stars he’d been the youngest chef on earth to earn In the summer of 1900, two French tyre makers had an idea that would change born chef Skye Gyngell called her star “a curse” the way the world saw food forever. Of course, it wasn’t really about food — it because of the high expectations it raised among was about rubber. But Édouard and André Michelin knew that if anything could customers, and closed her Petersham Nurseries persuade a Frenchman to buy more tyres, it was his stomach. So the pair wrote a Cafe in London in 2011. And most famously, in 1999, restaurant guide. It was a marketing ploy that proved prescient and genius. Soon, Marco Pierre White walked out of the Hyde Park France’s car-owning leisurati were wearing their tyres thin driving from brasserie Hotel in Knightsbridge, effectively giving up the to gastro-palace up and down France. three stars he’d been the youngest on earth to earn. By 1920, the brothers had stopped giving this valuable gastro-data away for free. “When I was a boy, winning a Michelin star was And in 1926, they introduced a star rating system — one, two or three stars — and like winning an Oscar,” he told Waitrose Kitchen emoji-style ideograms that told diners where they could lunch on a terrace, soak editor William Sitwell in 2014.
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World's Top Restaurants
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The World's 50 Best Restaurants 2015
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What Makes an Exceptional Cuisine That Worth a Special Journey?
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SPRING 2015 May — August for the Most Up-To-Date Edelweiss Catalog Information, Visit Please Refer to the Index for Page Numbers
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Michelin Guide Tokyo 2019"
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Draft for Review
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