The Urban Foodie: Pierre Gaganaire

Showing posts with label Pierre Gaganaire. Show all posts

Wednesday, 12 December 2007

Paris, and the poetic genius of Pierre Gagnaire

I've had a couple of mad weeks that have included working on a very interesting production for the BBC, as well as writing, sourcing ingredients and seeing friends in the run up to Christmas. Unfortunately this past weekend I have become quite ill, and have found out that I have succumbed to a nasty bout of Tonsilitis, the less said about that the better.
So in light of my self imposed quarantine, I thought it an ideal time to share some of my experiences during my two week estagier at Pierre Gagnaire that I completed back in September. I will write about it in much richer detail throughout the week, after which I will of course focus upon my plans for Christmas and foods I love to cook. As I'll be in Cornwall this year it I will be using lots of locally caught fish and crabs, which I will be to cooked on the beach New England Clambake Style.
So, more to follow on Pierre Gagnaire tomorrow...
Steven.

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Arbutus & Wild Honey, London
Arzak, San Sebastián, Spain
Bistrotheque, London
Canteen, London
Cat Fish Hole-in-the-wall, Harlem, NYC
Chez Denise, Paris
Chez Panisse, Berkeley, California
Chi Bi's Sake Bar, Nolita, NYC
Club Gascon, London
Egg, Brooklyn, NYC
Flash, Royal Academy, London
Gelati Bar, Fortnum & Mason's, London
Hawksmoor, London
Hereford Road, London
Hibiscus, London
Joy King Lau, London
Kiji Okonomiyaki, Tokyo
Laduree, Place de Madeleine, Paris
Le Café Anglais, London
Le Gavroche, London
Maison Bertaux, London
Maze, London
Mercado San Miguel, Madrid
Michel Bras, Laguiole, France
Momo Fuku, NYC
Moro, London
Nobu, Tokyo
Ottolenghi, London
Pastis, NYC
Petersham Nurseries, Richmond, Surrey
Pied à Terre, London
Pierre Gagnaire, Paris
Restaurant Alain Ducasse, Hotel Plaza Athéné, Paris
Restaurant Sat Bains, Nottingham, UK
Roka, London
Rooftop Restaurant, Emerson's & Green, Zanzibar
Scott's, London
Tayyab's, London
Terre à Terre, Brighton
The Eagle, London
The French Laundry, Yountville, California
The Hand & Flowers, Marlow, Buckinghamshire
The Hind's Head, Bray, Berkshire
The Loft Project, London
The River Café, London
The Sportsman, Seasalter, Kent
The Walnut Tree, Abergavenny
The Wolseley, London
Tom Kitchin, Edinburgh
Unamed Eaterie, Agios Sostis, Mykonos
Unamed Sushi Bar, Tsukiji Fish Market, Tokyo
Viajante, London
Walter Foods, Williamsburg, NYC
Wd-50, NYC
Wright Brothers Oyster House, London
Yauatcha Tea Room, London

MUSINGS AND QUOTES ON FOOD

"My weaknesses have always been food and men, in that order."

Dolly Parton

"Fish, to taste right, must swim three times - in water, in butter, and in wine."

Polish Proverb

"A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do."

P.J. O'Rourke

"An empty belly is the best cook."

Estonian Proverb

"A gourmet who thinks of calories is like a tart who looks at her watch."

James Beard

"The smell and taste of things remain poised a long time, like souls, ready to remind us...."
Marcel Proust

"When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in it in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one's ramble was over and slippered feet were propped on the fender, of the purring of contented cats, and the twitter of sleepy canaries."
The Wind in the Willows, by Kenneth Grahame

"People are more violently opposed to fur than leather because it is safer to harrass rich women than motorcycle gangs."
Unknown

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class."
Jeff Smith, The Frugal Gourmet

"Never eat more than you can lift.."
Miss Piggy, Diva.

"The squid is so cooperative. Its body forms a tube that can be stuffed with marvelous fillings. You don't have to be Greek to enjoy this one. "
Jeff Smith, The Frugal Gourmet

"The joys of the table belong equally to all ages, conditions, countries and times; they mix with all other pleasures, and remain the last to console us for their loss."
Jean Antheleme Brillet-Savarin, The Physiology of Taste