Meet Pierre Gagnaire in Dubai

Pierre Gagnaire

Pierre Gagnaire

He has 12 restaurants around the world including two with three Michelin stars each in France. He’s humble and sweet-natured but sometimes, due to the language barrier I expect, can come across as a little defensive. He’s Pierre Gagnaire, the French chef who lends his name and expertise to Reflets at InterContinental Dubai Festival City. In town for the LitFest and a ladies lunch, FooDiva meets the hands-on chef who like Ferran Adria, recoils at the term molecular, and explains that his cuisine is all about emotion and sensitivity.

  1. You do use molecular technique in your cuisine. How would you describe your cuisine to someone who has never eaten in your restaurant? It’s not molecular, it’s about emotion. I use molecular like an oven, like a grill. It’s just another way to obtain a new taste, a new texture, but it’s not my focus. I try to give a kind of sensitivity in each city. Each restaurant has its personality, it’s not standard. I am not a big company, I am somebody who cooks, who lives with the team. Day after day, I try to feel the product and the level of the team. The quality of the staff is better than five years ago. My style is a combination of the city, sensitivity and growing with the chefs and the manager who live here. My mission is to offer, day after day, emotion, sensitivity and touch that people feel on the plate.
  2. How does Reflets differ from your other restaurants? Five years later [since opening], it’s easy to obtain products from all over the world. We have real clientele who don’t come for the view, or the fashion. It’s not a show off restaurant. You come for the pleasure to have a good dinner.
  3. But do you not source some of your fruit and vegetables here given the growing UAE farm scene? This is new. We must wait a couple of years to have a real relationship with this kind of farm. The production is too small to supply day after day.
  4. How hands on or off are you in the kitchen these days, in particular Dubai? It’s my life. I am working on the menu here. I am more than involved. My job is my life and my life is my job. Because if you want to stay honest you must work work work. I come here every three months and stay for a week each time.
  5. Do you think Dubai is ready for Michelin? We offer the best we can in this restaurant, Michelin or no Michelin. I think they will come one day, but not immediately.
  6. What’s your favourite restaurant in the world? Michel Bras and Alain Passard’s restaurants in France. I have to love the food and the guy [behind the food] together. It’s impossible to separate the two. If I don’t like the man behind the food, I don’t like the food. In England, Heston Blumenthal and Gary Rhodes – I love their food.
  7. Would you prefer a better location in Dubai for Reflets? To be honest the location is not fantastic, but it’s near the airport. And we [attract] locals. Half of our business is repeat. It’s not pretentious. We have a very good relationship with the owner, Al Futtaim, which is key to success given we have 35 employees and it’s not full every night. The owner understands it’s important for the brand. We have projects to grow in this hotel, like the terrace. Pierre Gagnaire's books
  8. What made you publish a new cookbook with easier recipes – 175 Home Recipes With a Twist? My customers asked for it. Many cook at home – huge market. Simple, interesting recipes, very easy to make, not expensive and very quick. I find the quality of the photos though are not fantastic. It’s taken two years to create.
  9. And finally a couple of questions from my readers, if there is one dish you would cook to impress, what would it be? I open the fridge and cook the products. I am very comfortable with that. I go in your home and do the same.
  10. What would your last meal be? A glass of water!

Pierre Gagnaire’s cuisine may not wholeheartedly embrace molecular gastronomy, but he definitely inspires with his creativity in his restaurants, Reflets included. It certainly serves the most cutting-edge of dishes in Dubai, since the closure of Chef Stephane’s Tang many moons ago at Le Meridien Mina Seyahi.

But what makes cuisine creative? Is it the emotion Chef Pierre refers to, as does Nobu through his heart? Or can creativity simply shine through by marrying the right ingredients? Raymond Blanc speaks strongly to this point in his autobiography, “Simple ingredients produce a powerful impression on the palate…creativity in the kitchen is about combining ingredients that work.”

I’d say you need a balance of both, along with an open mind. Love to hear your thoughts.

Reflets par Pierre Gagnaire is located at Inter-Continental Festival City. T; +971 4 7011199 E; reflets.restaurant@ichdfc.ae Open daily for dinner only. Licensed.

For my snaps from Chef Pierre’s canape lunch (and dinner at Chef Raymond’s two Michelin-starred Le Manoir aux Quat’Saisons) check out FooDiva’s Instagram album.

A bientôt.

FooDiva. x

P.S – there’s one last chance to win the Philips and Jamie Oliver HomeCooker and Cutting Tower, plus recipe book and apron before we draw the winner tomorrow! Click here.

  • Posted under
    Chefs, Dubai, French, Hotels, Licensed, Meet Chefs, Restaurants

  • Pin It

16 Responses to “Meet Pierre Gagnaire in Dubai”

  1. Kavitha April 8, 2013 at 10:09 am

    He is certainly a legend.

    I havent had the pleasure of dining at his other restaurants but can feel the love and attention that is poured in to every detail at Reflets via its food.

    I am so glad Reflets won best restaurant at the Timeout awards !

    • FooDiva April 9, 2013 at 10:39 pm

      His food is art on a plate Kavitha. If you get a chance try his restaurant Sketch in London – food aside, brilliant buzz and quirky decor.

  2. dave reeder April 8, 2013 at 10:53 am

    Having interviewed PG a couple of times, I can confirm that he’s one of the most charming and unassuming uber-chefs around. His food is stunning. Even more amazing, he redoes virtually every menu in every one of his restaurants every three months…

    By the way, his English improved every year!

    • FooDiva April 9, 2013 at 10:40 pm

      Ha ha – his English has certainly improved from when I first met him! Quite endearing really 🙂

  3. Kady April 8, 2013 at 2:01 pm

    Nice interview I like his answers to the questions and btw I don’t like to cook and when I cook I only cooked pasta easy hahahh

    But why he didn’t like the location I feel it is very good one most visitors stay at the hotel anyway thank you so much for the interview I cross it today because I know his restaurant won the times out Dubai

  4. IshitaUnblogged April 8, 2013 at 11:57 pm

    Well, I quite didn’t expect such a simple man behind a MG menu (I can’t help it if he has recoiled!) – both Sarah, Francine and your previous pics on Reflet food have been more than just sensory. Really, loved his answer to your last question. How basic but I had already started making a list in my mind, in case I was asked the question and almost felt ashamed that I did that. Very nice interview FooDiva:)

    • FooDiva April 9, 2013 at 10:44 pm

      Thanks Ishita. What would you have as your last meal? Mine changes all the time – but a coupe of Dom Perignon is essential to ‘water’ it down a la Pierre Gagnaire 😉

Trackbacks and Pingbacks

  1. Celebrity chefs dock into Dubai | FooDiva - October 27, 2013

    […] French humble gent of a chef, Pierre Gagnaire who has 12 restaurants around the world including two with three Michelin stars each in […]

  2. FooDiva's Dubai dining bucket list meets Gourmet Trails | FooDiva - March 5, 2014

    […] par Pierre Gagnaire – Cutting-edge French cuisine at its best in […]

  3. Choose Choix - Pierre Gagnaire - Dubai | FooDiva - March 13, 2014

    […] been much anticipated and finally it’s here. French chef maestro Pierre Gagnaire has opened a home-grown patisserie-cum-café, Choix, at Intercontinental Dubai Festival City […]

  4. Poetry on a Plate: Reflets Literary Lunch | Life In The Food Lane - November 14, 2014

    […] mind” much.Dubai’s Foodiva did an interview with Pierre Gagnaire. Click for the link here.You may also enjoy: Musings on Molecular GastronomyI appreciate your feedback. Leave me a […]

  5. Top 10 restaurant and food trends for 2015 - UAE - Dubai, Abu Dhabi - FooDiva | FooDiva - December 11, 2014

    […] will pay tribute to local food culture taking inspiration from our destination – for instance Pierre Gagnaire serving a camel milk pannacotta and duck liver hummus. Balancing innovation with traditional […]

  6. Nusr-Et - an expensive cut of steak in Dubai - Four Seasons - Dubai restaurants - FooDiva | FooDiva - February 22, 2015

    […] expensive restaurants competing not only with Cut as I indicated earlier, but Pierre Gagnaire’s Reflets and Pierchic – and yet the dining experience here is super casual. Does it offer value for money? […]

  7. What makes a dish iconic and timeless? - Waldorf Astoria - FooDiva | FooDiva - March 4, 2015

    […] Gagnaire helms 11 restaurants around the world including Reflets par Pierre Gagnaire (at the Intercontinental Dubai) and Les Solistes at the Waldorf Astoria Berlin. What’s even more […]

  8. Top chefs share food and restaurant trends - FooDiva | FooDiva - March 9, 2015

    […] Chefs Pierre Gagnaire and Roel Lintermans (his executive chef at Waldorf Astoria Berlin’s Le Solistes restaurant): Healthy eating and transparency in sourcing. We are more aware of what we eat and where it comes from. […]

  9. Meet Pierre Gagnaire, the ‘best chef in the world’ - Dubai restaurants - FooDiva | FooDiva - April 6, 2015

    […] Gagnaire may be back in Dubai at Reflets to celebrate his ‘Best chef in the world’ award voted for by his peers whose restaurants boast […]

I’d love to receive your feedback, so feel free to comment any time.