PIERRE GAGNAIRE RESTAURANT
Cuisine is all about the produce,
and the cooking process.
I aim to keep both spontaneity
and instinct in my cuisine,
though within the boundaries of thorough preliminary work.
The notion of balance is essential
and I am particularly attuned to it.
This notion of a team is essential and I am very conscious of it.
It is me who imagines the dish,
and gives it impetus.
It is the people who work around me every day
who translate this
and build on it
using their own abilities.
For a dish should be good.
To be good
it needs to be open to the entire palette of emotions.
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