Author: Lori Lynn

Pi Day: Pierre Gagnaire

Happy Pi Day!
If you are a math nerd (like me), this is a fun day!

People young and old, all around the world, challenge themselves to memorize ∏ on this day
March 14 or 3.14

3.141592653589793238462643383279502884…

Pi, the ratio of the circle’s circumference to its diameter, is an irrational number which never repeats, so, memorizing pi can be a lifelong adventure!

For this Pi Day, we are not baking an apple pie, nor a pizza pie, nor egg pie or quiche!

We are traveling back to Paris to visit Three-Star Michelin Chef Pierre Gagnaire, aka ∏.

My Family and Friends Dining at Pierre Gagnaire

My brother, Don, was planning his wife’s birthday party at Pierre Gagnaire. Being a party of 8, they required us to choose the menu ahead of time. Below is their email exchange. It was destined to be an interesting and amazing experience!

Dear Sir,
Please find enclosed our new menus for your dinner.
Could you please contact us back with your choice before next Tuesday?
Do not hesitate to contact us for further information or for any explanation.
Best regards.
Xavier

Dear Xavier,
My French is not so great. Is it possible to send me the menu in English. Thank you.
Best regards,
Don

Dear Sir,
Unfortunately we do not have any menu in English, however you can call us at the restaurant if you wish and ask for me or just give us your cell phone number we will then contact you.
Best regards.
Xavier

Restaurant Pierre Gagnaire
6 rue Balzac
75008 Paris
tel: + 33(0)1.58.36.12.50
fax: + 33(0)1.58.36.12.51
p.gagnaire@wanadoo.fr
www.pierregagnaire.com

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Braised Swordfish, White Beans


Fresh Pacific Swordfish
Braised in Tomato Jalapeño Caper Sauce
Over Cannellini Drizzled with Olive Oil
Chervil Garnish

A recipe in the January issue of Food & Wine caught my eye. They made theirs with penne pasta and flaked the swordfish. Here I serve the intact filet over white beans. The swordfish is braised in a zesty tomato sauce with anchovy, garlic, jalapeño, capers and white wine.

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Healthy Southern “Fried Chicken” Salad


Garden Protein “Fried Chicken” Tenders
Mixed Baby Greens, Corn, Toasted Pecans
Vegan Ranch Dressing

This delightful and heart healthy vegan salad is made with Gardein’s Crispy Tenders, a baked plant-based poultry-like food made from veggies and grains – quinoa, amaranth, millet, and kamut. The delicious no-cholesterol dressing is made with Vegenaise and MimicCream, a cream substitute made from almond and cashew nuts.

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Mahi Mahi, Spicy Citrus Soy Sauce


Fresh Wild-Caught Mahi Mahi
Spicy Citrus Soy Sauce
Served over Crunchy Raw Mung Bean Sprouts with Chopped Peanuts

I am always pleasantly surprised by Mahi Mahi (also known as dorado or dolphinfish). It has a sweet mild flavor similar to swordfish, firm texture with large moist flakes. The name Mahi Mahi means strong-strong in Hawaiian, referring to its swimming ability, not  its flavor. This species of fish grows and matures quickly and has a lifespan of 5 years, so its population can probably withstand fishing pressures. Speaking of fish lifespans, I was recently reading about the slow-growing Orange Roughy, and its lifespan of well over 100 years. The article said something like “the Orange Roughy in your freezer is probably older than your grandmother.” (And not a good choice on the sustainability charts either).

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