Art
Pierre Gagnaire
The True Value of a Meal
The world of gastronomy as explained by a 3 Stars Michelin chef.
Lesson Plan
- Lesson Length : 3 Lessons ㆍ 45 miutes
- Language : 한국어, English, 简体中文, Spanish, French
A delicious message to many to whom meals are but a chore.
Skipped breakfasts and fluctuating mealtimes, that is the lot of the contemporary man and woman. For those who must steal moments out of their busy schedule to fill themselves up on delivery or take-out food, meals are less a pleasure to be savored and more simple fuel. Polls show that single-person households, on the rise, are especially dissatisfied with their meals. Pierre Gagnaire, the Grand Chef of France, pulls the brake on such 21st-century eating habits. “Mealtimes must be recognized as one of the most important moments in our lives!”
Pierre Gagnaire presents three dishes in this lecture, through which he reflects on his life as a chef and talks about cooking and life. He also explains how restaurants came into existence and their origin and roles and emphasizes why we must go to restaurants. In this age, when the pleasures of cooking and the importance of meals are fading away, can we regain the joys of eating through this feast of flavors prepared by the white-haired chef?
Full Bio
Pierre Gagnaire
- Operating 22 restaurants around the world under his name
- Selected as the "Best chef in the world" by other Michelin-starred chefs (2015)
- Awarded the rank of Chevalier in the Legion d’honneur, France’s highest order of merit (2006)
- Earned three Michelin stars with his first restaurant, “La Richelandiere,” in Saint Etienne, France (1993)
Pierre Gagnaire, a legendary French chef, is hailed as the “Picasso of Gastronomy” and “Poet of the Culinary World" and widely acclaimed for his innovative and creative cuisine. He opened his first restaurant when he was thirty and earned a Michelin star. He then earned 3 by 1993 but had to close it down in 1996 due to financial difficulties. However, he opened another Michelin 3-star restaurant in Paris just a year later under his own name, rising to global fame as a chef. The internationally renowned chef runs 22 restaurants around the world in London, Tokyo, Hong Kong, Seoul, and many other metropolitans.
He was awarded the rank of Chevalier in the Legion d’honneur, the highest French order of merit in 2006, for promoting French cuisine around the world and was voted the best chef in the world by other Michelin-starred chefs in Le Chef, a French food magazine.
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