Pierre Gagnaire: A Brilliant Restaurateur - starrestaurant.net

Pierre Gagnaire: A Brilliant Restaurateur


Pierre Gagnaire: A Brilliant Restaurateur

Pierre Gagnaire was born in Alpine, France, in the year 1950. His mother owned a restaurant. He started his career as a trainee, where he learnt the basics of traditional cuisine in Lyon. In 1974, this young chef got the chance to surprise the world with some interesting and innovative cuisines while working with Chef Alain Sendernes in Paris at Lucas Carton. This was a new beginning for him. He started looking at food in a new way. During his summer vacation of 1965, he worked in Paul Bocuse’s restaurant.

Life Of Pierre Gagnaire:

Pierre Gagnaire: A Brilliant Restaurateur
Pierre Gagnaire: A Brilliant Restaurateur

After some time, Gagnaire went back to manage his family restaurant, Le Clos Fleury, situated near Saint Etienne. He received his first Michelin star in the year 1976.

After this, he considered it a prime time to open up his own restaurant. Consequently, he opened this restaurant in Saint Etienne in the year 1981. Here, he got the chance to receive two Micheline stars. In the year 1992, he opened his second restaurant. It did not take him much time to earn the three Micheline stars for his second restaurant.

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However, Gagnaire soon became bankrupt because his Saint Etienne restaurant did not operate as expected even after earning the Michelin stars. Therefore, with the help of his friends, he opened a new restaurant in Paris in 1996. Within two years he had gotten back the status of the three Micheline stars. Consequently, Gagnaire opened many restaurants all over the world. This was in cities like London, Tokyo, Seoul, Dubai, Hong Kong and now Las Vegas. Impressively, he has maintained the same standards for all his restaurants.

Know About The Most And Least Used Kitchen Kit Piece Of Pierre Gagnaire

Gagnaire treasures and uses the kitchen knife most frequently. For Gagnaire, the knife is a small, beautiful and very practical tool. With this small knife, he can do many things which include shallots, mushrooms and onions. In the French kitchens, it is very important for a person to have his own knife. On the other hand, the freezer falls under the category of the least used kitchen kit.

Pierre Gagnaire: A Brilliant Restaurateur
Pierre Gagnaire: A Brilliant Restaurateur

Even though everybody has a freezer, it is used sparingly because people like to make fresh foods using fresh vegetables and fruits. In Paris, there is a place called Rungis. This is an extraordinary market, where you can get everything you need. Generally, Gagnaire is consider the Picasso of the kitchen.

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