Pierre Gagnaire, chef at the Âma Terra restaurant in Aix-en-Provence
Pierre Gagnaire
Originally from Saint-Etienne, Pierre Gagnaire trained at Paul Bocuse's restaurant and has since taken French haute cuisine to new heights: he has received awards on every continent and was chosen as “the best chef in the world” by his peers in 2015. The chef’s cuisine sparks emotions and, just like a painting, is creative yet perfectly balanced. A real people-person who is as enthusiastic as he is patient, as skilled as he is modest, Pierre Gagnaire creates gourmet dishes with real soul.
“Teamwork is a vital concept and a real area of focus for me. I invent, I envision, I lead the way and the people who work alongside me every day use their expert skills to translate and create this vision. Because a dish must be good and to “be good”, it must spark emotion.”
At the Âma Terra restaurant in Aix-en-Provence, Pierre Gagnaire reaffirms his commitment to fresh, seasonal and quality ingredients which form the basis of his Mediterranean-inspired menu which changes with the seasons.
A menu created by Pierre Gagnaire
The menu is always well-balanced and innovative, changing with the seasons to showcase quality ingredients and Pierre Gagnaire’s perfect seasoning and precise cooking.
The cuisine served at the Âma Terra restaurant is firmly rooted in Provence. Drawing inspiration from the region’s landscapes and the Mediterranean, it showcases fresh ingredients which have been carefully selected from local producers. Each dish is a riot of colours, scents and flavours.
To the endless delight of discerning diners, the menu features sun-drenched fruit and vegetables, aromatic herbs and flowers from Provence, fish, organic lamb, farm-reared veal and regional cheeses, along with classic French pâtisseries and fruity desserts.