Chef Pierre Gagnaire – Defying Culinary Traditions and Creating Perfections

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Pierre Gagnaire was born in April 9, 1950 in Apinac. He is a world-renowned chef and he is the owner and Head Chef of Pierre Gagnaire in Paris, France. He is also one of the best chefs in the world. He is so good that he has two 3 Michelin star restaurants. He has influenced countless chefs worldwide and many people have adopted his innovative culinary approach. He was one of the forerunners of culinary fusion. He, himself, has won 3 Michelin stars. This is just fitting though for a chef who has defied culinary traditions and pursued innovative recipes and cooking with gusto. People can liken him to an architect because he creates magnificence in his cooking. His cooking is rhythmic. It combines mastery of culinary techniques and art. He is fairly exuberant with superb taste.

Influencing the Culinary World

Chef Gagnaire grew up near the city of St. Etienne. It was also in this city that he began to pursue his love for cooking. It was actually here where he was first recognized as a great chef. Being recognized as such is not surprising considering the fact that Chef Pierre Gagnaire has no qualms about tearing through culinary conventions in order to create artistic combinations of ingredients, tastes, and textures. He really has taken classic cooking to new heights and he has influenced thousands of chefs worldwide with his techniques, recipes, and style of cooking. Over the years, his recipes were drawn from his list of favorites as he journeys to his greatness.

Pierre Gagnaire Original Recipe

Warm Mushroom Salad with Parmesan and Arugula

Ingredients

1. 2 1/2 tablespoons extra-virgin olive oil

2. 1 pound mixed mushrooms, cut into large pieces

3. 1/4 cup veal or chicken demiglace (see Note)

4. Sea salt

5. 2 ounces Parmesan cheese, shaved with a vegetable peeler

6. 6 ounces young arugula (4 cups)

Directions

1. Heat 2 tablespoons of the olive oil in a large skillet. Add the mushrooms and cook over high heat, stirring, until tender and lightly browned, about 5 minutes. Add the demiglace and cook over moderate heat for 3 minutes, stirring occasionally. Season with salt. Mound the mushrooms on warmed plates and top with the Parmesan shavings. In a bowl, toss the arugula with the remaining 1/2 tablespoon of olive oil and a pinch of salt. Pile the arugula on the mushrooms and serve.

Portrait Credit: Zimbio

Recipe via Foodandwine

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