Collection(s) : Dans les marges
Paru le 02/04/2015 | Broché 91-91 pages
Tout public
dialogue avec Catherine Flohic
Transgressions reprend les questions de création abordées dans Un principe d'émotions (éd. Argol, 2011), révèle l'intimité de la pensée en oeuvre et le cheminement de l'écriture d'une cuisine unique.
Transgressions is bringing back the questions we had from Un principe d'émotions, Argol, 2011, concerning the 'creation' concept; it reveals the intimacy of the thought during the journey and the writing process for a unique cooking.
Regarded as one of the truly great chefs, endlessly innovative and creative, Pierre Gagnaire is pursuing a singular, amazing venture which he calls his culinary story.
It took three years of conversations to raise all the fundamental questions no great artist-chef has ever been asked before: his life of creating, sharing and handing down.
Pierre Gagnaire né en 1950 a ouvert son premier restaurant à Saint-Etienne en 1981 puis le second en 1992 où il obtient trois étoiles au Michelin. En 1996, après avoir perdu son restaurant, il s'installe à Paris, et retrouve ses trois étoiles en 1998.
Il est aujourd'hui le chef internationalement reconnu pour sa singularité et son inventivité permanente.
Born in 1950, Pierre Gagnaire unenthusiastically took over the family restaurant at the age of 26. At thirty, he opened his first restaurant at Saint-Etienne, then in 1992, the new restaurant where the following year he obtained three stars in the Michelin Guide, achieving international recognition. In 1996, he lost his restaurant, left the city and went to work in Paris, on the Rue Balzac, where he regained three-star status in 1998; ever since, he has been constantly creating new cuisine in Paris and around the world.
