Biographie De Pierre Gagnaire

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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. Curieux, le chef étoilé s'intéresse à la science en cuisine avec le physico-chimiste Hervé This, la photographie et surtout le football. En effet, il est un grand supporter de l'AS Saint-Etienne. Distinctions : - Pierre Gagnaire est chevalier de la Légion d'honneur, commandeur des Arts et des Lettres, chevalier de l’ordre du Mérite agricole et docteur Honoris Causa de l’université de Liège. - En 1998, Pierre Gagnaire est distingué de 3 étoiles au Guide Michelin pour son restaurant principal de la rue Balzac à Paris. - Le 27 janvier 2015, Pierre Gagnaire est élu « plus grand chef étoilé du monde » selon ses pairs. - Le 1er février 2016, son restaurant Pèir | Pierre Gagnaire TT à La Bastide de Gordes reçoit sa première étoile au Guide Michelin. .

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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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Biography 1950 Born in Apinac, France. 1968 Commis at "Tante
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.
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INTERNATIONAL CHEFS CONGRESS a KITCHEN WITHOUT BOUNDARIES Sunday, Sept 20
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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
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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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Michelin Guide Tokyo 2019"
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Draft for Review
CHEF PIERRE GAGNAIRE’S DEBUTS FIRST U.S. RESTAURANT AT MANDARIN ORIENTAL, LAS VEGAS AT CITYCENTER Twist by Pierre Gagnaire Infuses Simplicity of Classic French Cuisine with Modern Spin Mandarin Oriental, Las Vegas, prominently situated at the entrance of CityCenter, an extraordinary new urban resort destination on the Las Vegas Strip, introduces the award-winning cuisine of three- star Michelin Chef Pierre Gagnaire at the hotel’s signature restaurant, Twist by Pierre Gagnaire. Twist is Gagnaire’s first restaurant in the United States. The innovative menu infuses the simplicity of classic French cuisine with a modern spin, relying on a pairing of flavors and textures for which Gagnaire is renowned. Located on the 23rd floor of the hotel, the Adam D. Tihany-designed signature restaurant, seating 74, features a dramatic, glass staircase leading up to a suspended wine loft. More than 300 gold globes illuminate the space, appearing to float in the air across the ceiling. Elevated tables allow every guest a view from the floor-to-ceiling windows that overlook the Las Vegas Strip. Also located on the 23rd floor with windows overlooking the spectacular Vegas skyline, the 82-seat Mandarin Bar redefines Las Vegas nightlife. Appealing to locals as well as leisure and business travelers alike, this chic venue provides an elegant respite from the bustling bars of the Las Vegas Strip. Decorated with plush furnishings, the Mandarin Bar offers creative snacks and an extensive cocktail menu. A team of molecular mixologists are available to develop customized concoctions upon request, and there also is a separate VIP room, available by reservation.
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