Vibrant colors, intense flavors, and elegance are the common themes of our favorite plates from a recently tasted Parisian master.
+ click pictures to enlarge
|
Pierre Gagnaire
Paris, France
|
 |
In this dish, Gagnaire marries rustic with refined. Gorgeously browned lamb and roasted garlic are rustic – they’re browned and literally dripping with flavor. They’re plated with refined, verdant shapes: a textured, flavor-rich carpet of herbs, and a shining green basket made from spinach and filled with a ewe’s milk and Roquefort puree.
|
Chef Pierre Gagnaire |
|
Pierre Gagnaire
Paris, France
|
 |
In this playful one-bite dish, a flattened piece of browned langoustine is mounted on a potato and Iberico ham chip and served on a long spoon handle without the spoon part. It’s a familiar-yet-different way to bring the delicious bite to your mouth.
|
Chef Pierre Gagnaire |
|
Pierre Gagnaire
Paris, France
|
|
|
This delicate little package of shiso leaves with large orange salmon eggs poking out was served as an amuse-bouche. The package is skewered with a small, three-pronged wooden fork that matches the organic aesthetic of the dish (and allows the diner to pick up any eggs that may have fallen out when the package is picked up).
|
Chef Pierre Gagnaire |
|
Pierre Gagnaire
Paris, France
|
|
|
Raw langoustine is paired with perfect cubes of turnip, turned deep pink from a soak in Campari. The plating is simple, with vibrant colors and a pretty china bowl with a blue rim and a small illustration of grapes in the center. The dish was one of 6 served all together as a langoustine course, and for continuity (beyond the shared ingredient), each was served on a different piece of this blue-banded china.
|
Chef Pierre Gagnaire |
|
