© Alessandra Bulow
Gagnaire's amazing "Zezette" mushroom broth.Sure, my colleagues ate breakfast with chef-god Pierre Gagnaire the other day. I did them one better—I ate a meal that he himself cooked. As a preview of the menu he'll be serving at Twist at the Mandarin Oriental in Las Vegas, opening in December, he hosted a lunch in the 36th floor ballroom of the hotel’s New York City location, overlooking Central Park.
The meal started with an amazing dish that I'd never seen anything like before—lightly fried strips of Dover sole with spinach, accompanied by bowls of white vegetable velouté and bocconcini ice cream. Gagnaire topped the fish with a large, very thin disk of "Kientzheim" butter—a funny name for a butter he flavors with reduced fish stock, shallots and Champagne—that melts into the fish when warm sauce is poured on top.
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!”