Chef interview: Pierre Gagnaire
Tonight, chef Pierre Gagnaire inaugurates his latest project in the Gulf, with the official launch of his new KSA restaurant, Acacia by Pierre Gagnaire.
Located inside the newly opened Mövenpick Hotel Riyadh, which launched in August 2015; the new restaurant is Gagnaire’s first project in Saudi Arabia, and his second fine dining venture within the GCC.
Hotelier Middle East caught up with the three-Michelin awarded French chef during his most recent visit to his Dubai restaurant, Reflets par Pierre Gagnaire, at the Intercontinental Dubai Festival City.
2015, it turned out, had been a busy year for the 65 year old chef. It was the year Gagnaire celebrated 50 years of working in professional kitchens, as well as receiving an industry award from French magazine Le Chef, which recognised Gagnaire as the world’s number one chef via a worldwide poll of Michelin-awarded chefs.
Later in the year, Gagnaire expanded his global restaurant repertoire by opening his first venture in Vietnam, La Maison 1888 at the InterContinental Danang Sun Peninsula Resort. The chef also began work on his first KSA restaurant project, Acacia by Pierre Gagnaire, bringing his global portfolio of restaurants up to 14.
2015 was also a year of movement for Gagnaire’s two Dubai based venues, Reflets and Choix, where three new team members joined across the two outlets.
Here the chef shares his thoughts with Hotelier Middle East on Saudi Arabia, Gulf expansion and hotel partnerships.
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Pierre Gagnaire on Saudi
“The general manager at the Mövenpick Hotel Riyadh [Philippe Bonnot] is a very nice man. He has passion, and he explained to me, it can be difficult to open in Saudi. This country is very mysterious. For me, it is interesting to be there, not only to see the country, but to work with people there. Saudi is now a very important country in the world today.”
On Vietnam
“I know Vietnam. I love this country, the ingredients, the people, the culture, the quality of the food in this area. The food is extraordinary, the flavours a very subtle. For a chef, Vietnam is a very interesting experience.
“The restaurant [La Maison 1888] is in a very nice area, and [InterContinental Danang Sun Peninsula Resort] is a very nice resort. I think we have the possibility to create something very interesting there.
"We opened three months ago, and it is too early to say exactly where we want to go. It will be quality. But whether it will be fine-dining, that I’m not sure yet.
“The guests at the resort come from Singapore, from China, from Japan, and they stay there two or three days. They don’t come to the resort only for the food. Like every project, we need time to understand the spirit of the country.”
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On Intercontinental hotel group
“[La Maison 1888] is my third project with Intercontinental. Tokyo, Dubai, Vietnam. It is a sign that we have a very good relationship with the company. It is easier for the preopening because they know me. They know my philosophy. They know my way to work, my way to live. It’s not easy, it is never easy to open a restaurant. But what’s easier is the relationship with the company, because they know me.”
On more Middle East expansion
“I think it is enough. It is not my way to think. I always think, I’m busy enough. If someone comes to see me, he has a project, and I feel the man is honest, and they respect my way to work, and my personality, why not. But I know my limit.
"When I come to Dubai, I stay for a couple of days. I take time to get to know the team, and to build a real story with them. That is more difficult, if you open, open, open…
"It is impossible, and you become crazy, because you don’t have time to create a connection between your work, your personality, and the team.
"We build something to grow. Not to grow with the volumne, but with the quality. Day after day, we try to deliver a real quality. With our heart, our sensibility. That is our goal. And everyday is new."