Director: Paul Lacoste
Cast: Pierre Gagnaire
France, 52, 2008, color
French with Turkish subtitles
Pierre Gagnaire qualifies as one of the highest-tiered chefs in all of haute cuisine; many surveys rank his eponymous Parisian eatery as one of the top three restaurants in the world, second only to El Bulli in Spain and The Fat Duck in the UK. Gagnaire exhibits a heightened flair for culinary invention, to such a degree that his dishes and his menu, evolve not simply from week to week or month to month, but from moment to moment, with recipes that often emerge and change as he prepares. Gagnaire approaches each dish as a sculptor would his block of marble, or a painter his tableau. The documentary film Pierre Gagnaire: Inventing Cuisine steps into the world of Gagnaire for an assessment of his peerless approach to culinary art.
A firm believer in the idea that a collection needs to be upheld at least by four generations and comparing this continuity to a relay race, Nahit Kabakcı began creating the Huma Kabakcı Collection from the 1980s onwards. Today, the collection can be considered one of the most important and outstanding examples among the rare, consciously created, and long-lasting ones of its kind in Turkey.
Pera Museum, in collaboration with Istanbul Foundation for Culture and Arts (İKSV), is one of the main venues for this year’s 15th Istanbul Biennial from 16 September to 12 November 2017. Through the biennial, we will be sharing detailed information about the artists and the artworks.
Ali Sami is born in Rusçuk in 1866, and moves to İstanbul. Because his family is registered in the Beylerbeyi quarter of Üsküdar, Ali Sami is also called Üsküdarlı Ali Sami. He graduates from the Mühendishane-i Berri-i Hümayun in 1866 and becomes a teacher of painting and photography at the school.
Tuesday - Saturday 10:00 - 19:00
Friday 10:00 - 22:00
Sunday 12:00 - 18:00
The museum is closed on Mondays.
On Wednesdays, the students can
visit the museum free of admission.
Full ticket: 300 TL
Discounted: 150 TL
Groups: 200 TL (minimum 10 people)
