Masterchef S01 ep2: Pierre Gagnaire, Gagnaire Restaurant, [Paris]

Interview with Pierre Gagnaire

Three Michelin Stars is like Formula One racing , it is intense competition. I know that and I like that. I am somebody who tries to give sense to my job. The way I cook is an expression of all my life. Why cooking? Because I have no choice. My family was in this business and I too felt with my head that it was also possible to give emotion to the people. Yes I worked in many places for over 10 years, but I did not understand the meaning of it, because it was always the same thing, always the same produce, no emotion…I learnt all the little techniques - the bad style of escoffier , it was a kind of repetition, no sense, average produce...

 

3.53
KM: What is Pierre Gagnaire?

3.55
I am somebody who tries to give sense in my job. The way I cook is an
expression of all my life.

4.09
Why cooking, because I have no choice. My family was in this business and I
too felt with my head that it was also possible to give emotion to the people.

4.35
I did not decide to become a grand chef. I decide to try my hand at cooking
when I was 26, 27 when I worked for myself. When I picked a restaurant for
me.

4.59
KM: Before that were you training in other restaurants?

5.01
Yes I worked in many places for over 10 years, but I did not understand the
sensibility that I saw, because it was always the same thing, always the same
produce, no emotion…

5.13
KM: What did you learn? You did not learn the passion from them but you
must have learnt some techniques.

Jewellery Theatre Carravaggio

5.18
I learnt all the little techniques - the bad style of Escoffier , it was a kind of
repetition, no sense, the produce was average.

5.41
When you are making this kind of food, this kind of quality, the technique must
be perfect - not perfect - nobody is perfect yeah, but the rigor is very important

5.51
KM: The rigor

5.52
But at the beginning is not very important because your have the emotion, you
are young, you have enthusiasm.

6.13
KM: When you build a plate are you trying to emphasis the flavour of the
product or are you trying to build a harmony with different flavours?

6.22
It is only this, it is a game between the different produce, how many …

6.28
KM: Like a perfume, you have top note, and base note…

6.31
Voila! The produce, the produce.

6.42
Its like formula 1

6.44
KM: Formula 1 racing?

6.45
Yes it is like a kind of competition, I know that, I like that. The people who
come there, who pay a high price, they want…it is something with a difference,

7.01
KM: Something special?

Jewellery Theatre Carravaggio

7.02
Yes something special, it is my job. I am aware of this. It is a passion but it is a
job.

7.21
KM: When you see a great restaurant, what percentage is a great manager,
and what percentage is a great chef.

7.31
It is not a question! When you are a chef, you are also a manager. You
manage a team. For example

7.42 –
Translator: When you are a chef for 5 people, you can easily make beautiful
cuisine for 5 people every day but that's it.
It is very important in our profession to be consistent, to be able to cook every
day 100 quality meals, all year round, that's a real manager.

8.13
KM: What is quintessentially Haute French Cuisine today?

8.18
Chanel was saying to be in fashion, is when you are not in fashion, and it is my
battle for me.

8.46 –
Translator: I immediately felt that the French cuisine that I had leant was at a
dead end. It was in fact dead. I wanted to go on and discover new ingredients
not only exotic ingredients but also forgotten French ingredients.

10.02
KM: What discoveries have you made in Gastronomy.

10.13 –
Translator: My big revelation came when I discovered right from the beginning
that I am not a robotic person. I discovered I had a talent to compose notes
and colours. I had a talent for conceiving tastes.

10.45
It is not something dramatic, I have not conceived any important gastronomic
revolution, I just give things a necessary twist to improve them. It is a little like
rock and roll!


Jewellery Theatre Elements

11.11
KM: Who have you met that has been for you - ahh!

11.18 –
Translator: Last night, I got a phone call, that really pleased me, from a
drummer in a rock group that is great! Somebody who is young and who is
living where people don’t eat. They smoke, the don’t eat. And he said for me
he loves the food and in three or four years he came two months ago with his
wife and was impressed. He said " I don't know this universe. The food, the
atmosphere…"

11.49
KM: Yes, it is a whole new world

11.52
For me this is very important because gastronomy give you access to another
universe. You touch people, you touch their heart. I’ve seen people cry sitting
at the table.

12.15
KM: Pierre why? Pour quoi do you run this marathon, why do you stress?…

Jewellery Theatre Fairytales

12.22
Because one must live, one must live

12.23
KM: Even the Olympics they do once every four years, they train to do it once
every 4 years , but you do it everyday.

12.30
Quality is not difficult to achieve when you give yourself the means!

OFFICIAL WEBSITE:Pierre Gagnaire, Gagnaire Restaurant, [Paris]