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On the Plate: Notable Presentations
Archive
November 2008
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

Saddle of Lozère Lamb, Roasted Garlic, Green Crumble, Vegetable Basket

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

Broiled Langoustine, Iberico Ham Chip

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. Itís a familiar-yet-different way to bring the delicious bite to your mouth.

Chef Pierre Gagnaire

Pierre Gagnaire
Paris, France

Shiso Leaf, Tarama, Haddock, Organic Salmon Eggs

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

Langoustine Crudo with Campari-Marinated Turnips

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

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