🇫🇷 France · French cuisine · b. 1950
The avant-garde three-star chef who treats every plate as a piece of jazz improvisation.
Pierre Gagnaire is a French chef widely regarded as one of the founding figures of modern fusion and avant-garde cuisine in France. Born in Apinac in the Loire and raised in the family restaurant Le Clos Fleuri near Saint-Étienne, he took over the kitchen on his father's retirement and went on to earn three Michelin stars at his Saint-Étienne restaurant by 1993 — only to declare bankruptcy two years later when the local industrial economy collapsed.
He relocated to Paris and reopened in 1996 at 6 rue Balzac, off the Champs-Élysées, where his restaurant Pierre Gagnaire regained three Michelin stars and has held them ever since. The Paris flagship has been joined by Sketch in London (three stars in the Lecture Room), Pierre Gagnaire à Tokyo, and outposts in Dubai, Seoul, Las Vegas and Berlin. In 2015 he was named the World's Best Chef by The World's 50 Best Restaurants Chefs' Choice award.
Gagnaire is famous for a collaborative relationship with the chemist Hervé This, with whom he pioneered 'molecular cuisine' in France — but he resists the label, preferring to describe his cooking as 'art on the edge' (l'art à la limite) and as composed in the spirit of jazz. Multiple dishes per course, contrasting registers on the same plate, and a refusal of formula are the hallmarks of his menus.
Cooking turned toward tomorrow — but rooted in classical respect. Gagnaire treats French cuisine the way a jazz musician treats a standard: every plate cites tradition but improvises around it. He famously serves a single 'course' as a constellation of three or four small plates that must be eaten in dialogue with each other, refusing the idea that a course should have a single focal ingredient.
Three-Michelin-star flagship at 6 rue Balzac since 1996.
Three Michelin stars in the famous pink dining room.
Two Michelin stars.
Two Michelin stars; in the InterContinental Festival City.
These recipes from our database reflect the french cooking tradition that Pierre works in. They are not direct reproductions of Pierre's copyrighted recipes, but traditional dishes inspired by the same culinary heritage.
“Cuisine should be tournée vers demain — turned toward tomorrow.”
“A cook is an artisan, but cooking can be an art when memory and feeling are allowed in.”
Takes over the family restaurant Le Clos Fleuri near Saint-Étienne.
Opens his own restaurant Pierre Gagnaire in Saint-Étienne.
Earns three Michelin stars in Saint-Étienne.
Forced into bankruptcy after the regional industrial collapse.
Reopens Pierre Gagnaire at 6 rue Balzac in Paris.
Regains three Michelin stars in Paris.
Opens Sketch in London with Mourad Mazouz.
Voted World's Best Chef by his peers in the World's 50 Best Chefs' Choice.
Gagnaire is one of the founding figures of contemporary avant-garde French cuisine. He composes each 'course' as a constellation of three or four small, contrasting plates and is known for collaborations with the chemist Hervé This that helped introduce molecular techniques to France.
His Paris flagship at 6 rue Balzac holds three Michelin stars, and Sketch — The Lecture Room & Library in London also holds three. Several other outposts (Tokyo, Dubai, Seoul) hold one or two.
In 1995 Gagnaire's three-star Saint-Étienne restaurant was forced into bankruptcy after the local industrial economy collapsed and demand for high-end dining evaporated. He reopened in Paris a year later, an unusual second act for a chef at the top of the guide.
Hervé This is the French physical chemist who co-coined the term 'molecular gastronomy'. His decades-long collaboration with Gagnaire — testing emulsions, foams, gels and surprising temperature contrasts — produced some of the dishes most associated with avant-garde French cooking.
Read more on Wikipedia