{"id":25997,"date":"2016-05-25T14:45:36","date_gmt":"2016-05-25T13:45:36","guid":{"rendered":"https:\/\/www.luxury-hotel-expert.com\/?p=25997"},"modified":"2025-03-24T22:26:31","modified_gmt":"2025-03-24T22:26:31","slug":"pierre-gagnaire-codes-and-basics","status":"publish","type":"post","link":"https:\/\/delporte-hospitality.com\/en\/pierre-gagnaire-codes-and-basics\/","title":{"rendered":"Pierre Gagnaire : the codes and the basics"},"content":{"rendered":"
Meet Pierre Gagnaire :<\/h1>\n
When you open a restaurant in a foreign\u00a0country, do you bring a French touch to\u00a0the establishment? What are the codes\u00a0that you rework?<\/h2>\n
I try as much as possible to deliver my point of view when I\u2019m developing the\u00a0concepts for my restaurants. For instance, in Seoul, we designed a restaurant\u00a0where I exercised complete control over the project along with Olivier Gagnaire,\u00a0who was in charge of the d\u00e9cor. And this establishment is truly a very, very\u00a0French site that nonetheless responds very well to certain Asian codes.<\/p>\n
Olivier Gagnaire adds some true markers of French culture, thanks to his\u00a0knowledge of the history of the materials that he\u2019s relied on to bring a sense of\u00a0authenticity to the establishment. We try to create spaces that are comfortable,\u00a0elegant, a bit whimsical, a bit irascible, and with a touch of irreverence\u2014in short,\u00a0a touch of the French as they really are.<\/p>\nPrivate salon in a restaurant in Seoul<\/figcaption><\/figure>\n
What is your vision of the brasserie that\u00a0you are planning to offer for the\u00a0restaurants under the Barri\u00e8re Group?<\/h2>\n
Every client makes the effort to choose us and spend three hours in our\u00a0establishment. This is an important time. So many things can happen during a\u00a0lunch. The meal allows him to have a good time and share an exchange with his\u00a0guests. This is what we are aiming for in our restaurants by offering a cuisine\u00a0that comports the fundamentals of a brasserie: veal stew (blanquette de veau),\u00a0excellent slices of smoked salmon, a fine cut of beef, pan-fried sole (sole\u00a0meuni\u00e8re), roasted potatoes, just to name a few examples.<\/p>\nPierre Gagnaire<\/figcaption><\/figure>\n
Pierre Gagnaire\u2019s Bio:<\/strong><\/p>\n
Pierre Gagnaire was born on April 9, 1950 in Apinac in the Loire region of\u00a0France. It was from his father, the head chef and owner of the restaurant Le Clos\u00a0Fleuri in Saint-Priest-en-Jarez, that he inherited his passion for this line of work.\u00a0After training as a pastry chef, Pierre Gagnaire spent his time working for one of\u00a0the Paul Bocuse restaurants before deciding to become a head chef. Later, he\u00a0would take over his father\u2019s restaurant. After six years behind the ovens of Le\u00a0Clos Fleuri, Pierre Gagnaire opened his first restaurant in Saint Etienne at the\u00a0age of 31. Amid the avant-garde d\u00e9cor, he would offer the St\u00e9phanois locals a\u00a0cuisine that matched the creative, aesthetic, and expert d\u00e9cor of the\u00a0establishment. The Michelin Guide would go on to award him with the industry\u2019s\u00a0highly coveted three-star distinction.<\/p>\n
In 1995, after a series of financial difficulties, Pierre Gagnaire left the St\u00e9phanois\u00a0region to open a restaurant in Paris, where he would oversee the restaurant in\u00a0the Hotel Balzac. He very swiftly recuperated his three Michelin stars.<\/p>\n
Since the 2000s, he has launched a variety of restaurants under his name:\u00a0Tokyo, Dubai, Seoul, Las Vegas, Moscow, Berlin, and even London.<\/p>\n
Meet Pierre Gagnaire : When you open a restaurant in a foreign\u00a0country, do you bring a French touch to\u00a0the establishment? What are the codes\u00a0that you rework? I try as much as possible to deliver my point of view when I\u2019m developing the\u00a0concepts for my restaurants. For instance, in Seoul, we designed a restaurant\u00a0where I exercised […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[138,140],"tags":[],"class_list":["post-25997","post","type-post","status-publish","format-standard","hentry","category-my-advices","category-interview_en"],"yoast_head":"\n
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What are the codes\u00a0that you rework? I try as much as possible to deliver my point of view when I\u2019m developing the\u00a0concepts for my restaurants. For instance, in Seoul, we designed a restaurant\u00a0where I exercised…","_links":{"self":[{"href":"https:\/\/delporte-hospitality.com\/en\/wp-json\/wp\/v2\/posts\/25997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/delporte-hospitality.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/delporte-hospitality.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/delporte-hospitality.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/delporte-hospitality.com\/en\/wp-json\/wp\/v2\/comments?post=25997"}],"version-history":[{"count":1,"href":"https:\/\/delporte-hospitality.com\/en\/wp-json\/wp\/v2\/posts\/25997\/revisions"}],"predecessor-version":[{"id":45789,"href":"https:\/\/delporte-hospitality.com\/en\/wp-json\/wp\/v2\/posts\/25997\/revisions\/45789"}],"wp:attachment":[{"href":"https:\/\/delporte-hospitality.com\/en\/wp-json\/wp\/v2\/media?parent=25997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/delporte-hospitality.com\/en\/wp-json\/wp\/v2\/categories?post=25997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/delporte-hospitality.com\/en\/wp-json\/wp\/v2\/tags?post=25997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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