Sponsored: For an inside look into Chef Gagnaire’s approach to cuisine, sustainability, and what’s next for Pierre’s TT, read our full interview
Led by the renowned three-Michelin-starred Chef Gagnaire, Pierre’s TT at InterContinental Dubai Festival City has become a sought-after destination for French cuisine lovers. Known for its creative take on classic French dishes and a relaxed waterfront setting, the restaurant strikes the perfect balance between comfort and sophistication, with a menu that showcases both tradition and innovation.
Chef Pierre Gagnaire, a pioneer of modern French gastronomy, is celebrated for his ability to reimagine classic techniques with contemporary flair. With restaurants worldwide and a legacy spanning decades, his culinary expertise has earned him global acclaim.
How do you approach creating dishes that respect the heritage of French cuisine while incorporating local Middle Eastern ingredients or techniques?
I communicate regularly with my teams, who are kept up-to-date on new products arriving in the country. I systematically use ingredients emblematic of the region, such as dates, camel milk, honey, and lamb. I try to embrace the atmosphere of Dubai, which feels like a new world where everything must be invented and built.
In your experience, what are the current trends in high-end dining in the region, and how do you see them shaping the future of gastronomic experiences here?
I avoid thinking in terms of fashion. I dream of my cuisine, and my imagination here is inevitably stimulated by the climate and energy of Dubai, which truly represents a new world. It is a multifaceted city, with dozens of nationalities and, as a result, gastronomic cultures colliding and enriching one another.
What are your favourite dishes at Pierre’s TT, and what makes them stand out for you?
Fortunately, I don’t have a favourite dish. Ever since I opened, I have been trying to respond to clients’ desires, with the absolute rule of “creating emotions and pleasure”.
How do you incorporate sustainability into the menu at Pierre’s TT?
We are very careful about how much energy/electricity we spend, but without a doubt, the most important thing is to buy products in a well-managed way, so as not to throw anything away; the other important aspect is to make the best use of the products we cook, which means not throwing anything away.
How often do you refresh the menu and what inspires your menu changes?
Things come naturally to me, I work by listening to the vibrations of the city and the people who live there on a daily basis.
What are your key goals for Pierre’s TT in 2025?
To continue to do our job with passion and enthusiasm, and to make a lasting contribution to this incredible city.
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