Would monsieur care for five desserts or eight, the waiter asked more than two hours into dinner at Pierre Gagnaire in Paris, a meal that had featured five amuses- bouche in addition to some dozen plates of food.
Pierre Gagnaire is known for exotic dishes built on centuries of culinary tradition. He likes to flip that tradition upside down, mix in a few Asian spices and play around with the temperature and texture.
Thierry Marx speaks softly and intently. While his controlled demeanor doesn’t suggest the sort of person who would lose his temper, you wouldn’t mess with this former paratrooper who is one of France’s leading chefs.
Chefs and restaurateurs eat out more than some of us and know more about food than most. I asked about 50 of the U.K.’s culinary masters where they enjoyed their best London restaurant meals of the year.