Pierre Gagnaire whose restaurant is situated on rue Balzac in Paris is a singular chef. While others meticulously design their plates, so that they will each be considered a work of art, he prefers t[...]

Pierre Gagnaire whose restaurant is situated on rue Balzac in Paris is a singular chef. While others meticulously design their plates, so that they will each be considered a work of art, he prefers to work on posture, on attitude.
He creates in a continual flux: his menu changes every month and his dishes every day as he rethinks things standing in front of the oven in relation to the reality of the product, its energy and the person he’s cooking for.
Obviously this constant evolution is tiring, and even after a 25-year career, he cannot fall back on his standards (he discontinues them before), but there’s something heroic about his desire to stay in the eternal present.