In 2015Pierre Gagnaire, whose 11 restaurants worldwide boasttwo and three Michelin stars, was votedBest Chef in the World’byhis peersand 2016 sees him mark 50 dazzlingly creative and successful years in the kitchen.

To celebrate this outstanding career Grub Street is delighted to be publishing his new titleLa Cuisine des 5 Saisonsin English.This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks.

Why is it called Five Seasons? Five seasons because for chefGagnairethere are 5 not 4 seasons; Spring, he says must be divided into 2 seasons because you don’t have the same produce in March and in June.Thus the recipes in this book follow the rhythm of the seasons and their bounty.In each chapter there are 6 menus with starter, main dish and dessert.The recipes come from PierreGagnaire’sculinary repertory and these are the recipes which made him famous. Through the recipes one can see the strong worldwide influence in PierreGagnaire’s cuisine, cooking with every kind of ingredient.

His eponymous restaurant at 6 rue Balzac inParis(in the8th arrondissement) specialises in modernFrench cuisine, and has garnered threeMichelinstars. He is an iconoclastic chef at the forefront of thefusion cuisinemovement by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website he gives hismission statementas ‘facing tomorrow but respectful of yesterday’. Gagnaire is also Head Chef ofSketchinLondon. In 2005 both restaurants were ranked in theS.Pellegrino World’s 50 Best Restaurantsby industry magazineRestaurant,with Pierre Gagnaire ranking third for three consecutive years (2006, 2007, and 2008).

In December 2009, Gagnaire made his United States debut with Twist, a new flagship restaurant at theMandarin OrientalinLas Vegas, which has since received great critical praise and aForbesFive-Star Award. He now also has restaurants in Hong Kong, Seoul, Dubai, Tokyo, Berlin, and Moscow.

Find out more about Pierre Gagnaire

ISBN:978-1-910690-31-4

£25.00/$49.95 (US/CAN) Hardback

216 pages

280 x 250mm

Four colour throughout