Pierre Gagnaire
An undaunted free spirit rides his racing motorcycle around Paris, roaming the gastronomic laboratories of this great city. Pierre Gagnaire is now working with Hervé This, a microbiologist. Together they are exploring renewed depths of flavor and taste.
Last month while I was in Paris I was quite fortunate as I walked up Rue de Balzac, to his restaurant. It was a cold, blustery, four-layer morning. I was going to go in and ask him for an interview, but as I was 20 feet from the restaurant, Pierre was walking out of his restaurant to his motorcycle, parked on the sidewalk, I said “Hey Chef,” and re-introduced myself as it had been six years since we last talked- just after his last trip to California and when he had invited us to his restaurant in Paris. (Which, of course, I came to try.) We talked and he invited me over to interview him the following night as he had a buyout that evening. I thanked him, as he pulled his black helmet over his silver racing grey hair, zipped up his leathers, coat and all, and roared down Rue de Balzac with all of the aplomb of a veteran Parisian motorcycle courier. I laughed, gave myself a mental “high five,” and thought how lucky to catch him walking out of the restaurant and avoiding the usual genuflections to his staff in order to get the interview. I was happy that he and I recognized each other, because going through his staff would have been monumental task.
The following night I returned at 7pm sharp and he came in right on time and we talked for a quick 30 minutes. I asked him during the interview, “What is your favorite dish to cook?” His answer: “My next one,” a brilliant response that explains his forward thinking philosophy, his restaurant, his attitude and his passion. What can I say about his food, his restaurant, his refining flavors, that hasn’t been written or said already? You don’t ask the Pope if he has seen a picture of the Vatican, and hence I wasn’t asking Pierre about Soup d’Oignon.
Join me on a culinary adventure with Pierre Gagnaire. As it was more comfortable for him, Pierre spoke in French but I must say he does speak English well. For non-French speakers we do have a translator with us. Jump on in as I interview one of the 6 best chefs in the world.
ChefMarc Vogel
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