Pierre Gagnaire: Reflections on Culinary Artistry

by Pierre Gagnaire, François Simon, Bénédict Beaugé

Since he opened his first restaurant in 1980, Pierre Gagnaire has become famous for the architectural nature of his dishes - sometimes horizontal, sometimes vertical, they are always structured with a deep sense of rhythm. This book tells how his highly personal cooking combines fantasy and poetry with technical mastery.

Genres: Cooking

240 pages, Hardcover

First published December 2, 2003