HAUTE DUBAI Magazine / Dining /
A Short Interview with
Chef Pierre Gagnaire
Pierre Gagnaire is considered one of the best chefs in the world, and two of his restaurants have received three Michelin stars. Chefs worldwide have been influenced by his innovative culinary approach, renowned for dazzling combinations of flavors, textures, and ingredients. The owner of restaurants in Paris, London, Hong Kong, and Tokyo and Dubai, Gagnaire has become synonymous with adventurous and iconoclastic cooking in modern French cuisine.
How would you describe your cuisine to someone who has never eaten in your restaurant?
We try to offer a delicate cuisine; neat, highly intimate and with ambition to inspire feelings.
Does the region influence your cuisine or the creation of your menu? What are your thoughts on the culinary scene here in Dubai?
My cooking is not influenced by any region, but I allow myself to dig out specialties and ingredients from all over the world. In Dubai, there’s been a rapid evolution in the culinary scene over the last few years and there is an extraordinary choice of restaurants now. I can testify of that as we opened “Reflets” 6 years ago.
How did you decide upon the name Reflets for your restaurant? What is your vision for it?
“Reflets” means reflection; the reflection of our cuisine, our culture, my cuisine and one country. To reflect is not to replicate, but to be inspired by originality.
When you talk about your cuisine, you suggest it’s artistic. Can you tell me why and how?
Yes, my cuisine is artistic because it is alive. Every place in the world generates its own energy, its vision of cooking and I try to adapt a twist in all the restaurants; you will never see the same menu in my restaurants. I am not a man of concepts.
How do you maintain your touch in all your restaurants and avoid having it look like you're just slapping your name on the door?
I travel and I stay for a while at every restaurant, I live with my teams and I am always in touch with them thanks to new technology.
You have published several books about art and French cuisine but your latest book “Pierre Gagnaire: 175 Home Recipes with a Twist” is your first book of recipes written for the home chef. What inspired this one?
The purpose of this book is to offer a lighter approach to my cuisine, easy to access, fun and of course with the “Gagnaire’s touch”. I was also inspired by my wife who always complained by saying that you needed to have a PHD in mathematics to cook my recipes!
What is your favorite dish to cook and eat, and why?
Favorably, I do not have a favorite dish to cook.
Finally, please complete this sentence: If you really want to discover French cuisine, you need to...
Come to France and travel the country!