The Menu

Pierre Gagnaire

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28 February 2020

Episode 437

30 minutes


Photo: Pierre Gagnaire

Pierre Gagnaire, one of the world’s most creative chefs, tells us why gaining Michelin stars shouldn’t add to the pressure in the kitchen. Plus: a Beirut bakery working as a community hub, and the future of CBD drinks.

28 February 2020

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Chapter 1

7 minutes


Photo: Alamy

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Chapter 1

Mawia bakery

Cover art for The Menu

We visit a Beirut bakery that’s working as a community hub, bringing together Syrians and Lebanese, rich and poor, old and young.

7 minutes

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Chapter 2

9 minutes

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Chapter 2

INTUNE

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Hannah Glasson, founder of a new CBD-drink brand INTUNE, on the growing market for the drinks.

9 minutes

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Chapter 3

7 minutes


Photo: Pierre Gagnaire

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Chapter 3

Pierre Gagnaire

Cover art for The Menu

The top French chef on his cooking principles and why receiving three Michelin stars doesn’t need to change anything.

7 minutes

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