{"id":1,"date":"2022-12-24T06:29:37","date_gmt":"2022-12-24T06:29:37","guid":{"rendered":"http:\/\/www.daxsenmag.com\/?p=1"},"modified":"2022-12-24T06:43:55","modified_gmt":"2022-12-24T06:43:55","slug":"hello-world","status":"publish","type":"post","link":"https:\/\/www.daxsenmag.com\/?p=1","title":{"rendered":"Three Michelin Starred Chef Pierre Gagnaire Is Finally Taking A Bite Of The Big Apple With The Opening Of Fouquet\u2019s New York"},"content":{"rendered":"\n

PIERRE GAGNAIRE IS RAVENOUS. One might think, \u2018he\u2019s a three star Michelin chef. Couldn\u2019t he just make himself something?\u2019 But no. This kind of hunger is different \u2014 it\u2019s a long-lived, deep-seated hankering to take a bite of the Big Apple. And while he\u2019s finally sating that craving now \u2014 the impetus for our chat, as it were \u2014 he had almost fulfilled that need twenty years ago. But then, tragedy struck.<\/p>\n\n\n\n

The now 72-year-old chef takes me back in time to 2001. He had just signed a deal that would make his dream of operating a restaurant in New York City a reality. With the ink still figuratively wet on his contract, he flew back to Paris, full of hope and excitement. The following day was September 11th. <\/p>\n\n\n\n

\u201cI was planning to open a restaurant with Ritz-Carlton Group. The deal was made on the 9th of September. I came back to Paris on the 10th, and then 9\/11 happened. Everything stopped at this moment,\u201d he says.<\/p>\n\n\n\n

Admittedly, I was initially puzzled as to why a man with such an obvious affection for Manhattan would choose to open his first American eatery anywhere else (gourmands will fondly remember his first stateside venture, Twist, a fine dining establishment at the now-shuttered Mandarin Oriental Las Vegas). But all becomes crystal clear during our August Zoom chat.<\/p>\n\n\n\n

It\u2019s a somber conversation to have, especially as Gagnaire\u2019s excitement is so palpable. But nothing keeps him down for long and now, though it\u2019s late in Paris and he\u2019s been working all day, he bounces back quickly. With a twinkle in his periwinkle eyes, he says, \u201cBut now, with this project, I finally have the opportunity to come to the best city in the world!\u201d<\/p>\n\n\n\n

The project he\u2019s referring to is the reason for our conversation: the very first Brasserie Fouquet\u2019s in the States, the upscale French bistro he operates globally for the Barri\u00e8re Hotel brand, both of which are opening in TriBeCa this fall.<\/p>\n\n\n\n

And obviously, he couldn\u2019t be more excited. \u201cNew York is special,\u201d he continues to enthuse. \u201cThe music, the museums. It is the city that makes you dream. It is the melting pot of this new world that emerged not so long ago. It is undoubtedly the most important city in terms of creativity of all kinds. The energy that this city gives off is unique. And to make it in New York, you must be strong.\u201d<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

That explains why he continues to work so very, very much, roving around the world to help his culinary families excel. But when you\u2019re born to do something, it\u2019s not work, right? It\u2019s effortless. He says as much now.<\/p>\n","protected":false},"excerpt":{"rendered":"

PIERRE GAGNAIRE IS RAVENOUS. One might think, \u2018he\u2019s a three star Michelin chef. Couldn\u2019t he just make himself something?\u2019 But no. This kind of hunger is different \u2014 it\u2019s a long-lived, deep-seated hankering to take a bite of the Big Apple. And while he\u2019s finally sating that craving now \u2014 the impetus for our chat, […]<\/p>\n","protected":false},"author":1,"featured_media":9,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.daxsenmag.com\/index.php?rest_route=\/wp\/v2\/posts\/1","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.daxsenmag.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.daxsenmag.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.daxsenmag.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.daxsenmag.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1"}],"version-history":[{"count":1,"href":"https:\/\/www.daxsenmag.com\/index.php?rest_route=\/wp\/v2\/posts\/1\/revisions"}],"predecessor-version":[{"id":10,"href":"https:\/\/www.daxsenmag.com\/index.php?rest_route=\/wp\/v2\/posts\/1\/revisions\/10"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.daxsenmag.com\/index.php?rest_route=\/wp\/v2\/media\/9"}],"wp:attachment":[{"href":"https:\/\/www.daxsenmag.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.daxsenmag.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.daxsenmag.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}