Genius Pierre Gagnaire Lunch

Gagnaire's amazing "Zezette" broth.

© Alessandra Bulow
Gagnaire's amazing "Zezette" mushroom broth.

breakfast with chef-god Pierre Gagnaire Mandarin Oriental

Another dish, named "Zezette" after a good friend of his, was an earthy-sweet and rich mushroom broth (pictured) served with roasted duck, braised turnips (which turn deep pink after soaking in beet juice and Campari) and "Yoyo," basmati rice–Parmesan gratin named after his friend Yolanda, who also makes this dish.

Now I'm back in my cubicle, dreaming about my incredible experience and thinking that I know exactly what I'd call a dish named after Pierre Gagnaire: “Genius!”

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