The 5 places Pierre Gagnaire recommends without hesitation

A visionary chef and insatiable creator, Pierre Gagnaire occupies a unique place in French gastronomy. Born in the Loire region into a family of restaurateurs, he has spent more than forty years building a singular culinary legacy characterized by freedom, intuition, and emotion. Based in Paris since 1996, he continues to surprise with a signature cuisine that defies trends and classifications. Behind this abundant creativity lies a deep attachment to the producers and artisans who fuel his inspiration every day. Here are five that Pierre Gagnaire particularly recommends.

Meat from Hugo Desnoyer, Paris

When he speaks of the artisans who have been by his side for years, Pierre Gagnaire immediately mentions Hugo Desnoyer.“He’s someone I watched get started. I was one of his first customers thirty years ago,” he recalls. The chef praises the butcher’s consistency and professionalism; his selections have long supplied Paris’s finest restaurants.“His veal is particularly exceptional,” he emphasizes.

• Where? 45 Rue Boulard, 75014 Paris
• Hugo Desnoyer

Les Poulardes de Culoiseau, Moutiers-au-Perche

In the Perche region, Les Poulardes de Culoiseau are among the producers that Pierre Gagnaire has been following since their inception. The chef particularly appreciates the quality of their farms and the delicacy of their poultry, which over the years has become a benchmark for many chefs. A low-key spot that carries on the tradition of traditional poultry farming.

• Where? La Bertinière, 61110 Moutiers-au-Perche
• Les Poulardes de Culoiseau

Vegetables from Une Ferme du Perche, Réveillon

Still in the Perche region, Pierre Gagnaire closely follows the work done by Une Ferme du Perche.“They started about ten years ago with an organic permaculture approach,” he explains.“They produce magnificent vegetables!” The chef particularly praises the consistency of this project, which fully expresses the terroir and seasonality.

• Where? La Forêt, 61400 Réveillon
• Une Ferme du Perche

Rhubarb from Maison Vermès, Saint-Riquier

Among the producers who have left a mark on his career, Pierre Gagnaire is keen to mention Fabrice Vermès, based in the Baie de Somme.“Thanks to them, I discovered what rhubarb really is,” he says with delight. Maison Vermès showed him the full range and richness of this product and its various varieties, each with very distinct flavor profiles. An almost botanical approach that allows one to explore all the aromatic facets of this unique plant.

• Where? 8 rue de Gueschart, 80135 Saint-Riquier
• Maison Vermès

Wine from Chemin des Vignes, Issy-les-Moulineaux

When it comes to wine, Pierre Gagnaire relies on Chemin des Vignes in Issy-les-Moulineaux. The chef appreciates the“excellent selection” in the cellar as well as a unique service offered by the establishment:“We store our bottles there,” he tells us. To extend the pleasure, the chef happily recommends the open-air café located above the wine cellar.“The setting is very pretty; it’s a place I really love.”

• Where? 113 bis Avenue de Verdun, 92130 Issy-les-Moulineaux
• Chemin des Vignes