Three Michelin-starred chef & Executive chef

TThierry Méchinaud has worked alongside Pierre Gagnaire for 20 years.

Pierre Gagnaire
3-Michelin-star Chef since 1993, elected “most important Michelin-starred chef in the world” by his peers in 2015. Head of 18 restaurants across the world. He has recently opened Piero, a restaurant offering Mediterranean cuisine.
Thierry Méchinaud
Executive chef at Pierre Gagnaire’s restaurant Balzac since 2011. Alongside Pierre Gagnaire since 1998.
A few words about your team?
PG : I had to choose Thierry. He started as a commis chef, we trusted each other and for the last six years, he has been the chef at Balzac, a very important job. He moved up over time. I am pleased to pay tribute to him today.
Passing knowledge on works both ways, he passes things on to me too of course. It is not a job that requires you to working alone, it is a job that involves sharing. I do not pretend to defend French gastronomy abroad, but rather a way of working. It is important to be honest in your daily work and respect the people around you.
TM : I had the opportunity to share trips abroad with the chef and to take part in this adventure in the restaurant. I have been there for the last 20 years and I will still be there tomorrow. When I arrived at the beginning,
I didn’t understand! Pierre Gagnaire was there everyday, he was very involved. We learnt how to make several recipes with the same product, like today, and that helped us to develop. That is something you don’t forget.
How did this recipe for four hands come about?
PG : As usual, we didn’t do what we thought we was going to at the beginning! We started on something else completely different, but ultimately, it was this that we liked! And it works because Thierry accepts working this way, with this unique dynamic, of which there is always a little. When I am not happy with a dish, we discuss it, and I look at it again. It is a long game we are playing, which sometimes has its little set-backs, but the challenge is to keep this freshness, this desire and not cheat.

Impressionism

The unexpected combination sole, mushrooms, red fruit and fresh herbs marries beautifully. It is a poetic and spontaneous dish, with its presentation evoking an impressionist painting with its dabs of red. Ready for lunch on the grass French Touch-style?

Discover their recipe
Photo de Impressionism
Photo de Impressionism

the art of the unexpected

Our talented duos

They work together where they met for the occasion, calling upon their shared history and drawing on their memories to create this exclusive recipe for four hands. Generously, they have revealed what goes on behind the scenes of this shared experience and their vision of what it means to pass on knowledge.

February
Nicolas Boussin and Maxime Guérin
Mentor & Young Talent
Discover
March
Sébastien Faré and Jules Faré
Father & Son
Discover
April
Christophe Michalak and Jérôme de Oliveira
Chef & ex Second
Discover
May
Pierre Gagnaire and Thierry Méchinaud
Three Michelin-starred chef & Executive chef
Discover
June
Myriam Sabet and François Daubinet
Chef & Chef
Discover
July
Michael Bartocetti and Jonathan Chapuy
Chef & Sous-chef
Discover
August
Steven Gerault and Frédéric Cassel
Apprentice & Mentor
Discover
September
Davy Tissot and Ahmed Ben Semlali
Chef & Student
Discover
October
Cyril Gaidella and Vincent Cabel
Instructing chef & Apprentice
Coming soon
November
Enrique Casarrubias and Montserrat Estrada
Husband & Wife
Coming soon
February
Nicolas Boussin and Maxime Guérin
Mentor & Young Talent
Discover
March
Sébastien Faré and Jules Faré
Father & Son
Discover
April
Christophe Michalak and Jérôme de Oliveira
Chef & ex Second
Discover
May
Pierre Gagnaire and Thierry Méchinaud
Three Michelin-starred chef & Executive chef
Discover
June
Myriam Sabet and François Daubinet
Chef & Chef
Discover
August
Steven Gerault and Frédéric Cassel
Apprentice & Mentor
Discover
November
Enrique Casarrubias and Montserrat Estrada
Husband & Wife
Coming soon
July
Michael Bartocetti and Jonathan Chapuy
Chef & Sous-chef
Discover
September
Davy Tissot and Ahmed Ben Semlali
Chef & Student
Discover
October
Cyril Gaidella and Vincent Cabel
Instructing chef & Apprentice
Coming soon