Pierre Gagnaire, one of the world's top chefs with 13 Michelin stars, has released a new book published by Denoël, showcasing his enduring creativity. In an exclusive interview, he emphasizes the need to doubt to avoid becoming isolated and cynical. The book highlights his unique freedom in the gastronomy world.
Pierre Gagnaire arrives a few minutes late for the interview, in high demand from all sides. Seated in his sober office, steps away from his triple-starred restaurant Le Balzac, he reveals a minimalist space. On the walls, stylized photographs of vegetables and an African street eatery draw the eye, while his contemporary art collection, seized during the 1996 bankruptcy of his Saint-Étienne establishment, has not been rebuilt.
Prints by Marc Riboud and other photographers, all themed around the table, adorn the room, reflecting his new hobby. On a piece of furniture, a few of the chef's books are piled modestly, covers down, avoiding any display of ego. A record sleeve, 'Allez les Verts', nods to his Saint-Étienne roots.
His new book, published by Denoël, and this exclusive meeting demonstrate a creativity still vibrant. 'One must know how to doubt, otherwise one risks becoming an old jerk, alone and cynical,' he confides. As a free thinker and permanent 'actualist,' Gagnaire respects culinary literature without being bound by it, thus maintaining his place among the greatest.