Last month Caterer Middle East caught up with three-Michelin-star chef Pierre Gagnaire, in town for the first anniversary of his Dubai-based restaurant — Reflets par Pierre Gagnaire

How did you originally become interested in cooking?

Being the eldest of the family, with a father who was a chef, I didn’t have much choice! Initially, I was not really interested by the job — that interest and passion came later, when I realised what I could create.

What is your favourite traditional French dish to cook and why?

I do not have any favourite dish really; I try to eat everything. The roasted farm chicken my father cooks was certainly the dish I favoured when I was a kid, and I still like it very much today!

What modern dish that you have created are you most proud of?

This is a very hard question because my work is always in motion. Sometimes I do stop and think “yes, this is it, it’s good”, but I have never been proud of a dish exactly, because then you feel compelled to keep it on the menu and then it slowly loses its appeal.

What have been your best and worst experiences of eating out?

This I can’t say! I suppose there is always something good to draw from the worst dining experiences, even if it is only the good company. I have had some surprising food experiences, in Asia for example, but never have I faced a complete disaster.

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A year on from opening Reflets, how do you feel about its status?

Well, it’s good. I am quite happy with the way the restaurant is going. But this is only the beginning of the story; we have won several distinctions this year, so things are good, but there is still a long way to go. This doesn’t mean any radical changes; it just has to slowly mature into becoming a real restaurant, anchored in this city.

What been the biggest challenge of establishing a restaurant in Dubai?

There have been many, from the recruitment of the team, to the establishment of the chain of supply; but all in all, I am pleased with the outcome. I have a great team here, they are young, dynamic, talented and I have no doubt they will lead this restaurant to great success.

Would you consider opening another outlet in the Middle East?

Not for the time being, at least. From Dubai, we can touch the region and actually many guests come especially from other GCC countries all the way for one dinner. It is better this way because we can preserve an identity, a quality.

Do you have any other major projects in the pipeline?

Las Vegas in December and then Moscow in February!

What advice would you give young chefs hoping to specialise in French cuisine?

Be rigorous; show that you have courage and a willingness to learn; and come to work fuelled by passion.